FOOD FLAVOURING INGREDIENTS OF FOOD RECIPES DEVELOPED IN THE PRESENCE OF BACTERIAL CULTURES

The results of compositional research of chemical components forming flavour characteristics of food products based on meat ingredients are presented. To accelerate the processes of bio-chemical treatment, starting cultures such as Lactobacillus plantarum, Staphylococcus carnosus and Micrococcus varians, employed in technologies for obtaining Russian national meat products, were used. It is shown that the taste and aroma of food products based on meat raw materials is determined by a large number of organic compounds, which combination determines the original taste of a particular product. The conditions of bacterial culture influence on the composition of volatile components formed as a result of fermentation of food quality mixtures are compared with flavouring components based on spices. 1-ethyl-2-phenyl-1H-indole; methyl esters of docosanoic, nonanoic, dodec-anoic, tetradecanoic, pentadecanoic, 9-hexadecene, hexadecanoic, cis-10-heptadecanoic, heptadecanoic, cis-9-octadecene, cis-10-nonadecenoic, cis-5, 8, 11, 14-eicosatetraene, cis-5, 8, 11-eicosatriene, 6-octadecene, 10-nonadecene, cis-13-eicosenic, eicosanic, arachidonic, 7,10,13-eicosatriene, 18-methylnonadecanoic, 8,11,14,17-eicosatetraene, cis-5, 8, 11, 14, 17-eicosapentaenoic, docosanoic acids, 3,7, 11-trimethyl-2, 6, 10-dodecatrien-1-ol, 2,4-dinitro-5-fluoroaniline, 1, 9-cyclohexadeca-diene, 11 -hexaden-1-ol acetate, 9-octadecenal, palmitoyl chloride, 1-cyclohexylnonene, D-halopyranoside, cholesterol, octacosyl acetate and 13-tetradecene-1-ol acetate, the mass fraction of which in the sum of the fragrance substances of the product is from 0.1 up to 26%. Chemical substance composi-tions of aroma of muscat and black pepper spices are described for the mixtures on the basis of animal raw materials, which vary under the influence of bacterial cultures.

chemical components of food, animal materials, meat raw materials, bacterial culture

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