CHANGES IN THE TECHNOLOGICAL PROPERTIES OF TURKEY MEAT WHIPS WHEN USING REDSTART STARTER CULTURES

Abstract

The article analyzes scientific data on changes in the quality indicators of meat whips when used in the formulation of starter cultures together with sodium nitrite. Starter cultures are a mixture of microorganisms that have a significant effect on reducing the acidity of minced meat and color formation, as well as saturation of the product with aromatic components. A number of strains of staphylococci and micrococci, which are part of a complex mixture of starter cultures, can reduce the amount of biogenic amines in meat whips. The use of sodium nitrite in technology, as a food additive, makes it possible to achieve uniform coloring of finished turkey meat whips, and reduce the risks of pathogenic microflora development during the manufacture of the product, since it has a preservative effect. In turn, sodium nitrite increases the level of formation of N-nitrosoamines during the reduction of nitrite and the interaction of its reduction products with myoglobin at low pH values. The introduction of starter cultures allows you to partially or completely abandon the introduction of sodium nitrite, thereby reducing the negative effect on the body.