NUTRITIONAL VALUE OF NEW UNCOOKED SMOKED PORK PRODUCT

The article presents the results of the study on nutritional value of the uncooked smoked pork product with the complex brine. It was found that the use of the starter cultures on the basis of Lactobacillus brevis and Lactobacillus fermentum in an amount of 5% by weight of the raw materials and the aqueous extract of dog-rose hips (Rosa Davurica) in an amount of 0.5% by weight of the raw materials, as recipe ingredients of the brine, allows reducing the duration of the drying process by 24 hours and the salting process also by 24 hours. It was found that the product meets the requirements of the standard for this type of products by the content of protein (13.2%) and fat (27.8%). The uncooked smoked pork loin, which was made using starter cultures on the basis of Lactobacillus brevis and Lactobacillus fermentum and the aqueous extract of dog-rose hips, is close to the recommended ratio of PUFAs : MUFAs : SFAs (10:60:30). The authors also noted that the presence of ascorbic acid in the extract led to a significant decrease in the residual amount of sodium nitrite by almost three times in the innovative smoked pork product, which increased its food safety. The results of the study showed that addition of the starter cultures L. brevis and L. fermentum and the extract of dog-rose hips (Rosa Davurica) to the brine during salting had a positive effect on the formation of the sensory characteristics of the pork loin: taste, aroma, color and its structural and mechanical properties. The product had the more monolithic, firm texture and rich color. The research on the quantitative detection of viable cells of L. brevis and L. fermentum in the uncooked smoked pork loin ?Pikantnaya? was also done in this work. It was found that on the 25th day of storage, the total number of viable cells in the loin was 1*107 CFU/g, which corresponded to the requirements for the probiotic products.