Complex Technology for the Production of Smoked Products of Prolonged Shelf Life with a Reduced Concentration of Sodium Nitrite

Introduction. The demand for smoked and cured pork meat products is steadily increasing. Particularly relevant is the development of technology that ensures stable quality of finished products in conditions of instability of the properties of the raw materials. 

Рurpose. The purpose of this article is to describe the development of technology for smoked products of prolonged shelf life with a reduced concentration of sodium nitrite using new types of starter cultures and natural citrus extract.

Materials and Methods. The objects of the study were samples of pork meat products (carbonade and brisket) made using post-enzymatic heat treatment, fermented with the addition of commercial starter cultures (B-LC-78, Rosa, Easy Cure) from the company Chr. Hansen (Denmark) and with the addition of a composition of natural citrus extracts. 

Results. The article proposes a technology of raw smoked products using starter cultures of microorganisms, a composition of citrus extracts and post-enzymatic heat treatment. Commercial cultures of the company Chr Hansen (Denmark) were taken as starting cultures of microorganisms: Easy Cure, Rosa, BLC 78. The composition of citrus extracts was added during massaging. Post-enzymatic heat treatment was used as an additional safety measure for meat products to inactivate pathogenic microorganisms and to preserve the taste and nutritional value of the finished product. The authors suggest some practical recommendations on the selection of starter cultures and technological parameters of post-enzymatic heat treatment for the production of certain types of pork meat products. 

Conclusions. The developed technology makes it possible to stabilize the quality indicators of meat products and reduce the duration of the production cycle. Rosa starter culture is the most preferred for the production of smoked carbonade, and Easy Cure starter culture is the most preferred for the production of smoked brisket. The composition of citrus extracts has antimicrobial activity and is suitable for use in the production of raw smoked meat products. The potential of using the composition of natural citrus extracts in the technology of raw smoked meat products with post-enzymatic heat treatment to improve organoleptic properties, reduce sodium nitrite and prolong the shelf life of finished products is shown.

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