ROLE OF PROBIOTIC MICROORGANISMS IN HIGH NUTRITION AND BIOLOGICAL VALUE INNOVATION MEAT FOOD TECHNOLOGY

Abstract

The article describes the methods of biotechnological processing of meat at salting and maturing stage, which results in formation of a structure, color, flavouring characteristics of gourmet products, accumulation of biologically valuable nutrients, causing the physiological
properties of meat products is provided. The author has piloted probiotic products containing living cells of acidophilus and bifidus bacteria - Narine fort, Bifishka and Kefinar in production cycle of pork and poultry boiled-smoked products. Probiotic microorganisms with a high technological, acid and aroma forming capacity, expressed proteolytic activity, are producers of biologically active substances. Experimentally proved that the bacterial culture of ferments contribute to water binding capacity, increase of yield of finished products, the formation of high nutritional and biological value of meat products. In specialty, ripening in the presence of probiotic microorganisms the intense accumulation of high-value protein, B vitamins, the level of oxidative and hydrolytic damage fat, reduced residual amount of sodium nitrite are observed. The use of probiotic products containing live cultures of microorganisms, allows you
to create the organoleptic characteristics of meat, causes the juiciness, tenderness, saturation,
and brightness of the color, a more pronounced taste of smoked meat and finished products.
The use of probiotic cultures in the technological cycle of specialty improves the storage stability, and sanitary safety of meat products.