Study of the fermentation process of regional stone fruit raw materials (plums) to expand the range of catering products
https://doi.org/10.46845/1997-3071-2023-70-115-132
Abstract
The article presents the results of studying the process of plum fermentation, which belongs to the regional stone fruit raw material. A microbiological analysis of fresh plums was carried out to establish the quantitative and qualitative composition of the initial microflora, which plays a major role in the fermentation process. It has been established that the main composition of the microflora of fresh plums is coccal and rod-shaped bacteria of lactic acid fermentation. The technology of fermentation of plums, carried out by spontaneous fermentation without the addition of brine from the previous fermentation and without the introduction of starter cultures of microorganisms, is described. The results of various plum fermentation methods (in the presence of oxygen and without it) are shown. It was revealed that an oxygen-free environment promotes the reproduction of anaerobic lactic acid bacteria, lactobacilli convert sugar into lactic acid, the pH of the finished product decreases to 3.18, a low pH value contributes to obtaining a safe product with a long shelf life. At the same time, the lacto-fermented plum acquires new organoleptic properties – a brighter color, an individual and unique taste, sourness and a new depth appear, the texture changes. Showing quantitative and qualitative changes in the microflora during fermentation (7 marmots) in various ways. The microbiological safety of the studied samples of lacto-fermented plum was confirmed. They differed in storage stability and microbiological stability in relation to sanitary indicative bacteria of the intestinal group and spoilage microbes. On the basis of lacto-fermented plums, the following products were obtained: pulp, juice, powder (powder) from the peel of the fruit. Their total bacterial contamination and composition of microflora were studied. The ways of practical application of the developed products are indicated and shown: as an appetizer, garnish for meat, poultry and fish, salad dressing, sauce for seafood, ingredients for dessert.
About the Authors
O. P. Chernega
Kaliningrad State Technical University
Russian Federation
Russian Federation
Ol’ga P. Chernega - PhD in Engineering, Associate Professor of the Department of Food Products Technology
Kaliningrad
O. V. Kazimirchenko
Kaliningrad State Technical University
Russian Federation
Russian Federation
Oksana V. Kazimirchenko - PhD in Biological Sciences, Associate Professor of the Department of Aquatic Bioresources and Aquaculture
Kaliningrad
A. A. Kostenko
Kaliningrad State Technical University
Russian Federation
Russian Federation
Anna A. Kostenko - Bachelor student at the Department of Food Products Technology
Kaliningrad
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Review
For citations:
Chernega O.P., Kazimirchenko O.V., Kostenko A.A. Study of the fermentation process of regional stone fruit raw materials (plums) to expand the range of catering products. KSTU News. 2023;(70):115-132. (In Russ.) https://doi.org/10.46845/1997-3071-2023-70-115-132
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