The study of cultural fluid concentrate of propionic acid bacteria on quality of meat raw materials

The paper studies the influence of the cultural liquid concentrate of propionic acid bacteria strain of P. freudenreichii subsp. shermani AC-2503 on the quality characteristics of raw meat. It has been established that the introduction of the culture fluid increases the rate of biochemical processes in the salting of raw meat. Exopolysaccharides synthesized by bacteria and propionic acid accumulated in the culture fluid, enhance water binding capacity of the meat raw materials. Also proteolytic enzymes produced by viable cells, along with their own enzymes of meat and ions of sodium chloride have the weakening effect on actomyosin complex, thereby increasing the number of hydrophilic centers, holding moisture in the meat with salt and raw materials throughout the production cycle. As a result of the conducted researches it is established that cultural liquid of a concentrate of propionew sour bacteria provides forming of functional and technological properties of meat raw materials.