Quality control of cooked sausages

Abstract

Despite the increased interest in the quality and safety of cooked sausages, the situation in the field of food is becoming more complicated and more threatening every year. As a result of research, it should be noted that the consumer market of the Rivne region is saturated with products of good quality, which are made mainly by mini-shops or private enterprises. When inspecting sausages, it was found that the city's stores in 2020 sold more than 50 tons of high-quality products in a wide range. These include boiled sausages, hot dogs and sausages, semi-smoked, boiled-smoked, raw-smoked, beef, pork and chicken delicacies, pâtés, loaves of bread, ham, and skewers. Experimental studies have shown that their name and manufacturer influence the evaluation of cooked sausages. The highest score was given to the sausage “Molochna” and “Teliacha z vershkamy”, which has become an authentic brand. Buyers of our country should prefer it. According to organoleptic and physical studies, further Examination of five samples of cooked sausages from different manufacturers showed that the samples meet the requirements of DSTU 4436: 2005. Microbiological tests revealed that the samples of cooked sausages met the requirements of regulatory indicators. Sausage “Likarska”, Yalovycha “Liuks” and “Z vershkamy” on two physical indicators: the content of mass fraction of moisture and mass fraction of salt, did not meet the requirements of DSTU 4436: 2005, this product is a counterfeit.

Keywords

• boiled sausage, quality, humidity, salt, starch, nitrites, microbiological indicators.