SOCIAL ASPECTS OF CONSUMPTION OF MEAT PRODUCTS WITH PROBIOTIC PROPERTIES
Keywords:
probiotic bacteria, bifidobacteria, acidophilus, maturation of meat raw materials, biologically active substancesAbstract
The development of probiotic products that optimize microbiocenosis digestive tract is justified factor in maintaining physiological balance, increasing life expectancy and an essential prerequisite for the formation of a healthy generation. For food with a probiotic action include foods containing live microorganisms and their metabolic products that have a positive impact on the physiological functions and biochemical reactions of the body through the optimization of its microecological status. The most important groups symbiontic human microflora are born bifidobacterium, laktozosbrazhivayuschie yeast acidophilus bacteria that are involved in the morphogenesis and function of the various systems of the body - digestive, immune, cardiovascular, endocrine, are actively involved in the hydrolysis of proteins, lipids, carbohydrates, B vitamins produce amino acids, organic acids involved in the neutralization of toxic substances accumulate antibiotic substances and bacteriocins. The efficacy of probiotic products in the treatment and prevention of infections of the gastrointestinal tract, prevention of antibioticassociated diarrhea, in the prevention of respiratory viral infections, allergic diseases, necrotizing enterocolitis in newborn immune. The probiotic micro-organisms are used in the majority of meat products, most often - in the production of smoked and jerked, delicatessen products, at least in the production of cooked sausages and meat semi-finished products. Targeted use of probiotic strains of microorganisms in meat technology fermentable creates the conditions for the accumulation of microbial biomass and metabolic products, it allows to obtain products that are resistant to storage, high performance sanitary. The probiotic effect of bioculture in meat products is due to the accumulation of metabolic products and structural elements of the microbial cells in the process of maturation of meat raw materials. The increase in the biomass of probiotic microflora in brine or stuffing sausages, meat cause enrichment complete protein, essential amino acids, B vitamins, enzymes, exopolysaccharides, saturation of physiologically active substances.
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