Consequently, the resistance of such meat is much improved. Using vacuum-packing, we can provide color retention salty foods for a long time.
Before sausage production is the task of education colors salty product and save on storage.
J. L. Shank, J. Silliker and N. R. N. Harper (U.S. patent number 3,258,344 on June 28, 1966, the patentee-firm "Swift & Co.") Found that the addition of a small amount of sausage product formed by bacterial cell-free culture medium stabilizes the color of the salt of the product after heat treatment for a long time.
Tsvetozaschitnym active agent is an ingredient present in the cell-free culture medium and stimulating the growth of certain microorganisms family Lactobacteriaceae. Prior to the growth of these organisms growing medium does not stabilize the color. This family includes the following generic groups: Lactobacillus, Streptococcus, Pediococcus, Diplococcus and Leuconostoc. This is a non-pathogenic lactic saprophytic organisms fermenting sugar. They are present in the food and dairy products undergo fermentation of plant juices. Streptococci, lactobacilli and pediokokki form the desired taste in fermented sausages. Most suitable for cell-free culture medium are milk clotting bacteria S. lactis. Tsvetostabiliziruyuschy component is obtained by growing the bacteria in a culture medium containing assimilable carbon, nitrogen and oxygen. Growing medium is an aqueous solution of mineral salts, sugar, yeast extract and gelatin. With the dramatic increase (about 12 hours), live bacterial cells were removed from the culture, for example by centrifugation, and the filtrate is a reagent that protects the color of the meat of the change.
The filtrate can be used, for example, as an ingredient in the formulation of emulsions salted meat or it can be dried and added to the meat dry. If the cell-free culture filtrate used for drying, it can be distilled under vacuum to a syrupy consistency and then dried by rolling. Another method of drying is to place the filtrate on the screens that are loaded into the tunnel with hot air. In this case, the original environment of gelatin should be about 15% more.