Scientific Journal of KubSAU

The researches of the influence of biotechnological processing on the microstructure of rumen are given in the article. Histological changes were detected after processing the prototypes of rumen with starter cultures of propionic acid bacteria and bifid bacteria, and fermental preparation such as pepsin and trypsin

The paper presents the study of a new meat product – meat snacks. The shelf life of meat snacks at different temperatures is studied. Investigations of organoleptic characteristics of meat snacks during storage are made. Sanitary and microbiological safety of meat snacks is studied. Storage time at different temperatures is set

Researches on establishment of influence of vegetable additives on intensity of growth of bifid bacteria are given in this article. As a substrate we have used collagen sub-products, processed with bifid bacteria

In the research we have given a detailed description of certain structural components of the model system when adding fermented raw material into it. As the raw material we used collagen containing by-products of bovine animals of the 2nd category – lips and ears were used. The lactulose syrup and linseed flour were used as growth-promoting substances. The fermentation of the raw material was conducted by freeze-dried starter of the bacteria of Propionic Culture PS–4 and Probio–Tec ВВ–12, and also bacterial concentrate Bifilact-Pro. The fermentation parameters: the temperature 37°С, the time of the fermentation is 3 hours. The changes, taking place in the tissues under the biotechnological processing, were established with the method of the histological samples test. As the result of the conducted microstructure tests of prototypes it was determined that in the biomodification process under the influence of the propionic and bifidus bacteria marked changes occurred in the histological structure of modeling systems in the comparison with the control sample. At the same time it was ascertained that under the influence of the ferment processing a loosening of collagen fascicles happens to isolated fibrils and their fragmentation occurs. As the result, when composing protein compositions an emulsion (which is homogeneous by the structure) comes out. In the future it is recommended to use the emulsion in the receipts of boiled sausages and minced half-finished goods