EFFECT OF BACTERIAL PREPARATION ON QUALITY PARAMETERS OF COOKED SAUSAGES WITH REDUCED SODIUM NITRITE CONTENT
DOI:
https://doi.org/10.31073/foodresources2025-24-04Keywords:
pH value, quality indicators, sodium nitrite, cooked sausages, bacterial preparationAbstract
Subject. Technology of cooked sausages with reduced sodium nitrite content with the addition of the bacterial preparation Iprovit-Scn based on starter cultures of Staphylococcus carnosus. Purpose. To investigate the effect of the bacterial preparation Iprovit-Scn based on starter cultures of Staphylococcus carnosus on the quality indicators of cooked sausages with reduced sodium nitrite content. Methods. Samples of cooked sausages with reduced sodium nitrite content made with the addition of the bacterial preparation Iprovit-Scn were the object of the study. The content of water, protein, fat (by weight) and pH were determined using known laboratory methods; water activity (aw) – using an AquaLab 3 TE device; water-binding capacity – by pressing the test sample; the amino acid composition of proteins was studied after hydrolysis of product samples; the content of volatile fatty acids was determined by distillation from an acidified aqueous extract with live steam, followed by titration of the distillate; The content of heme pigments was assessed by the total amount of pigments, the content of nitrosomyoglobin and the color fastness; the content of sodium nitrite was determined by the reaction with N-1-naphthylethylenediamine dihydrochloride in an acidic medium to form diasocompounds, the color intensity of which was measured photometrically. Results. The quality parameters of cooked sausages with reduced sodium nitrite content produced with the addition of the bacterial preparation Iprovit-Scn based on starter cultures of Staphylococcus carnosus with increased nitrite-reducing activity were studied compared to sausages produced using traditional technology. It was found that the use of the bacterial preparation in the test sample contributed to an increase in the total content of free amino acids by 6.8%, which improves the taste and aroma of cooked sausages. The greatest increase was observed in relation to valine (+7.8%), phenylalanine + tyrosine (+9.8%) and isoleucine (+10.8%), which play a key role in the formation of an intense meat flavor. Lysine (+8.1%) also showed a significant increase. Therefore, adding the bacterial preparation Iprovit-Scn based on Staphylococcus starter cultures in the production of cooked sausages allows to reduce the mass fraction of added sodium nitrite from 5.0 mg/100 g to 2.5 mg/100 g, improves physical and chemical parameters, and forms a more intense and effective taste. Scope of results. A technology for the production of cooked sausages with a reduced content of sodium nitrite has been developed. The developed technology has been tested under industrial conditions.
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