The paper presents data on the assessment of the proteolytic activity of new consortia of microorganisms containing functionally active strains of lactic acid bacteria p. Lactobacillus in order to identify highly effective combinations for the production of fermented foods. The proteolytic activity was evaluated on a standard protein substrate albumin and casein, the main protein of milk and dairy products. As a result of the studies, consortia of lactic acid bacteria were identified containing strains of L.casei, L.fermentum, and L. plantarum in ratios of 1: 1: 1 and 2: 1: 1, exhibiting high proteolytic activity, on the basis of which they can be recommended for inclusion in the composition of starter cultures for the production of functional products.

The purpose of the work was to assess the prospects of using the microbial proteinase from Bacillus pumilus for processing meat raw materials with a high content of connective tissue fibers. This proteinase has broad substrate specificity and is capable of deep hydrolysis of proteins. The effect of protease from Bacillus pumilus on meat raw materials was studied with the prospect of using in the production technology. Proteinase is very effective at the structural elements of meat raw materials, in particular water-soluble and salt-soluble protein complexes, as confirmed by spectrophotometric studies. Enzymatic treatment with proteinase from B. pumilus destructively affects cellular structures, leads to swelling and loosening of collagen fibers. The accumulation of free amino acids was recorded during processing, the degree of hydrolysis was estimated, which amounted to an average of 15-20% depending on the type of protein fraction. The positive effect of the use of proteinase to improve the functional and technological properties of raw meat was established, which resulted in an increase in its water-binding and water-holding capacity, as well as the yield of finished products after heat treatment. Based on the results of the work, it was concluded that proteinase from B. Pumilus is promising for the processing of meat raw materials with reduced functional and technological properties, which is unsuitable for the production of meat products without additional processing.

Introduction. We studied the use of fermented oat milk to produce sauce and evaluated its properties. The research was motivated by the current demand for so called “plant milk” commonly perceived as an alternative to cow’s milk. Study objects and methods. The experimental samples were produced from oats-based drinks (1.5 and 3.2% fat) fermented with starter cultures of lactic acid microorganisms following the guidelines for yoghurt production. Apple pectin was used as a thickener. Rheological studies were performed using an RM-1 rotational viscometer and a CT-2 texture analyzer according to the standard methods. Sensory evaluation was based on a scoring scale. Physicochemical parameters were determined according to generally accepted methods. Results and discussion. Oat milk was fermented to produce a sauce base. Acid accumulation increased throughout fermentation up to 135–137°T. Apple pectin (3%) was added to stabilize the structure and ensure the desired consistency. Higher concentrations of pectin increased the hardness and adhesive strength of the samples from both 1.5 and 3.2% oat milk. The 1.5% sauce scored highest in the sensory evaluation. Its physicochemical indicators met the standard requirements for related fermented milk products. We found the best consistency indicators at a pectin concentration of 3%. Conclusion. The new fermented sauce based on low fat oat milk (1.5% fat) had high consumer appeal as well as physicochemical, sensory, and rheological characteristics. The sauce can be used by people with lactose intolerance and vegetarians.

The paper expands the information about the effect of proteolytic enzyme preparations on the main properties of collagen-containing meat raw materials. The effect of enzyme proteolytic preparations on the main protein fractions of meat raw materials and native collagen obtained from collagen-containing meat raw materials was studied. The effect of Megaterin and collagenase enzymes on collagen-containing raw materials was studied. In the process of treatment, a decrease in protein content and accumulation of low-molecular-weight hydrolysis products in the samples under study were found. Protein hydrolysates were obtained from fermented collagen-containing raw materials by chemical processing. The effect of the obtained hydrolysates on the functional-technological properties of meat raw materials with reduced functional-technological properties was evaluated. The results showed that the use of protein hydrolysates from fermented collagen-containing raw materials can improve the functional and technological properties of low-grade meat raw materials and opens up broad prospects for their use in the meat industry.The scientific principles of designing recipes and technologies for the production of meat products from fermented meat raw materials are proposed.

The paper is aimed at studying the influence of new packaging materials with barrier properties on the quality indicators of semi-finished meat products from poultry meat in comparison with traditional packaging methods. It was found that the use of heat-shrink bags made of multilayer polymer film allows to increase the shelf life of semi-finished products by an average of 30%.