Grounds and development of the technological concept of fermented sausages production with the use of starter cultures

The production technology of uncooked smoked sausages is one of the most complex, time-consuming and labour-intensive. The use of starter cultures is one of the promising ways to enhance the production of uncooked smoked sausages. The aim of the research consists in justifying the use of starter cultures in the technology of fermented sausages production. Uncooked smoked sausage “Salyami Elitnaya”, produced in accordance with the requirements of 9213-010-42463180-14 specifications called “Sausages and Uncooked Fermented Dry-Cured Products” became the object of the research. Along with the spices, the 8920 “BessaStart” starter culture was added into the prototype sample No.1 in the dose of 0.6 g/kg of minced meat, and 8932 “PrestoStart” starter culture in the dose of 0.3 g/kg of minced meat into prototype No.2. The research showed that the use of “BessaStart” and “PrestoStart” starter cultures in the technology of “Salyami Elitnaya” uncooked smoked sausage production allows accelerating the process of their maturation and drying, as well as has a positive impact on the technological properties of this product. Thus, the analysis of the technological properties of model minced meat systems suggests that due to the work of starter cultures the pH level in prototype samples decreased by 0.26 and 0.12 units in comparison with the control sample. While using the 8920 “BessaStart” starter cultures in the recipe of No.1 prototype sample, the content of the lactic acid after 12 hours of the model minced meat ageing increased by 5.99 %, and after five days of ageing the difference made up 14.28 % in comparison to the control sample. The analysis of the moisture content changes in the course of uncooked smoked sausages drying showed that the most prominent dehydration was observed in No. 1 sample; its value reached the requirements regulated by the indicators of moisture, while in the control sample, the moisture content decreased slower, and reached the regulated level just by the thirtieth day.