Improving the quality of the production of half-smoked sausages with the use of food additive "Blackurt"

Abstract

Aim. Studying the production technology of semi-smoked sausages on the example of the sausage shop of Afshal LLC, Yashkul district of the Republic of Kalmykia. Materials and Methods. Research on the study of the technology of production of semi-smoked sausages was carried out in the conditions of the sausage shop of Afshal LLC in the Yashkul region, laboratory analyzes were carried out at the enterprise and in the laboratory of the Kalmyk State University named after B.B. Gorodovikov. As an object of research, we chose the semi-smoked sausage "Krakowska" (GOST R 53588-2009). In the study, standard, generally accepted methods for studying the chemical composition, physical and chemical parameters, microbiological indicators of the studied samples and finished products were used. Organoleptic evaluation was carried out on a five-point scale according to GOST 9959-2015. Results. The introduction of a biologically active additive is expedient and improves the quality characteristics of the prototypes, improves the taste. The use of bioadditives increases the yield of the finished product, by increasing the water-binding capacity of minced meat. The protein content in the dietary supplement enhances the nutritional and biological value of the product. Conclusion. The use of biological additives in the technology for preparing semi-smoked sausages, which includes a mixture of spices and spices, animal protein, a structure former, dried, crushed blackcurrant leaf to increase the shelf life and impart healing properties, has high antimicrobial activity, gives the product a bright taste and aroma of natural spices, significantly increases the yield of sausages by replacing meat raw materials and increasing the moisture-binding capacity of minced meat, while maintaining high organoleptic and physico-chemical indicators of finished sausages.