Academic literature on the topic 'Cooked-and-smoked sausages'

The purpose of the work is to analyze the compliance of quality indicators of cooked-smoked sausage of the highest grade “Moskovska”, of different manufacturers to DSTU 4591:2006 “Cooked smoked sausages. General specifications”. The objects of our research were samples of boiled-smoked sausage of the highest grade “Moskovska” of several domestic brands: “Alan”, “Dobrov”, “Premiia”, and “Kovbasna Stolytsia”, selected by test purchase in the retail network of Odesa. A total of 20 samples of cooked and smoked sausage were examined — 5 samples of each brand. Sampling and organoleptic evaluation of sausage loaves were performed in accordance with DSTU 4823.2:2007; determination of the components of the chemical composition — using an express analyzer FoodScan, determination of microbiological parameters — following DSTU ISO 4833:2006, GOST 30518-97, GOST 29185-91, GOST 10444.2-94, DSTU EN 12824-2004, DSTU ISO 11290-2-2003. According to the results of the analysis of organoleptic parameters of сooked smoked sausages of the highest grade “Moskovska” it has been established that the products of brands “Alan” (29.8 points), “Dobrov” (29.6 points), and “Premiia” (29.5 points) meet the requirements of DSTU 4591:2006 “Cooked smoked sausages. General specifications”. Instead, the products of the brand “Kovbasna Stolytsia” received a score of 24.8 points and do not meet the requirements of the national standard by appearance and size of pieces of lard. According to the results of the analysis of the chemical composition of cooked smoked sausage of the highest grade “Moskovska” it has been established that the products of brands “Alan”, “Dobrov”, and “Premiia” meet the requirements of DSTU 4591:2006 “Cooked smoked sausages. General specifications”. Instead, the sausage of the brand “Kovbasna Stolytsia” do not meet the requirements of the national standard by the content of mass fraction of moisture (higher by 4.71%) and mass fraction of protein (lower by 2.28%). According to the results of the analysis of microbiological indicators of cooked smoked sausage of the highest grade “Moskovska” it has been established that the products of all brands meet the requirements of the national standard. Thus, summarizing the results of our research, we consider that the problem of compliance the quality and safety of cooked and smoked sausage to the requirements of DSTU 4591:2006 “Cooked smoked sausages. General specifications” needs constant monitoring

The sausage products market is characterized as a social market, the capacity of which can serve as a sign of well-being of the country's population. The main factors of influence on the capacity of the analyzed market are indicated. The growth in value of free time and convenience of foodstuffs makes the research of peculiarities of separate sausage products market segments relevant, namely: cooked and sausage meat products; semi-smoked sausages; cooked, semi-dried, dried, raw-smoked (including "salami") sausages; smoked and baked smoked sausage products. Factor of influence on the formation of the capacity of these segments selected indicator of the employed population. The results of the correlation analysis indicate a significant direct influence of the number of employed population on the capacity of the market segment of sausage products and similar meat products: cooked and sausage meat products, semi-smoked sausages, smoked and baked sausage products. However, the results of the analysis revealed a weak relationship between the number of employed population and the capacity of the market segment of cooked, semi-dry, uncooked and raw smoked sausages (including "salami"). This can be explained by the fact that these sausages are consumed by the population with a high level of income, which implements the philosophy of healthy eating, and therefore refuses to consume processed meat products. The use of the point diagram has allowed to determine the development trend of individual segments of the sausage products market during the period of 2005-2020. The conducted regression analysis has allowed choosing adequate linear models for the selected segments of the sausage products market. It has been established that an increase in the number of employed persons by 1% will lead to an increase in the capacity of the market segment of cooked and sausage meat products by 1.11% and an increase in the market segment of smoked and baked sausage products by 3.85%. This value of the elasticity coefficient makes it possible to classify this segment of sausage products as the premium segment. The results of the study can be used by meat processing enterprises for the formation of their own product policy.

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.

Meat products, in particular sausages, play a significant role in the structure of retail trade among other product groups. Sausages are a traditional product of the food industry in Ukraine, and the share of cooked and smoked sausages is up to 51 % of total production. Today, fierce competition encourages producers to introduce new recipes into production, which, unfortunately, has led to a sharp increase in cases of falsification of sausages. In addition, a significant number of low-capacity enterprises are involved in production, which often leads to a decrease in the sanitary quality of manufactured products. Therefore, the purpose of our study was to analyze the compliance of quality and safety indicators of cooked and smoked sausage of the highest grade of different manufacturers to DSTU 4591:2006 “Cooked smoked sausages. General specifications”. The material of our research were samples of cooked smoked sausage of the highest grade “Servelat” of several domestic producers. The research was conducted on the basis of Multidisciplinary Laboratory of Veterinary Medicine (Faculty of Veterinary Medicine and Biotechnologies of Odesa State Agrarian University) and on the basis of the laboratory of Department of Veterinary-Sanitary Inspection (Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies, Lviv). Sampling, organoleptic analysis of sausages and determination of microbiological parameters were performed in accordance with current regulations, determination of chemical composition – using an express analyzer FoodScan, general toxicity – express method using the infusoria Colpoda steinii. According to the results of the analysis of the labeling, it is established that the packaging of all investigated products contains the basic production and consumer information in accordance with Article 6 of the Law of Ukraine “On information for consumers about food”, but on the labels of samples № 2 and 3 there is no data provided for in Article 23 of this Law – the content of unsaturated fats, sugars and salt. The study of organoleptic and microbiological parameters of sausage samples demonstrates their compliance with the requirements of the regulated DSTU 4591:2006 “Cooked smoked sausages. General specifications”. The general toxicity of sausages was also not detected. The analysis of physicochemical parameters revealed non-compliance of sample № 3 with the requirements of the national standard in terms of mass content of moisture – excess by 5.72 %. In addition, a sufficiently high collagen content of 2.3 ± 0.04 was found in sausage loaves of sample № 1.

Abstract The use of strong alcohol in the processing of semi-smoked sausages is proposed in order to impart aroma and taste to ready-made sausages, as well as to expand the assortment list of manufactured products. In the course of the study, 5 variants of semi-smoked sausages were processed under the State Standard 34162-2017 “Processing semi-smoked sausages. General processing terms”. The formulations of the prototypes include balsam, liqueur, cognac and rum in the amount of 4% by bulk of unsalted raw materials. Alcohol has denaturing properties with respect to protein, accompanying meat softening when marinated. It has been found that the addition of strong alcoholic beverages did not have any negative effect on the quality indicators of semi-smoked sausages. By organoleptic and physicochemical indicators all product items cooked corresponded to the state standard. Each sample made had an attractive exterior and were highly appreciated by the tasting committee. The tasting committee awarded the highest points for the exterior, color and taste the semi-smoked sausage cooked with the addition of 4% of rum. The use of rum in the formulation of semi-smoked sausage in the amount of 4% of the bulk of unsalted raw materials led to an increase in the total score for the organoleptic assessment of the product quality from 50.15 to 50.86 points. In the samples of items with the addition of alcohol, an increase in the bulk proportion of protein and bulk proportion of fat has been noted, the energy value of final food stuffs also increased with a decrease in the bulk proportion of moisture in them. Further studies on the processing of a semi-smoked sausage formulation with an optimal rate of introduction of the most successful version of a strong alcoholic product – rum seems to be promising.

Background. The most effective and cost-effective method of improving the supply of micronutrients is the enrichment of consumer foods, which are the most com­mon and consumed by all groups of adults and children. One of the means of iodine deficiency prevention is iodized salt usage. The aim of the work is to develop the recipe and substantiate the production techno­logy of cooked smoked sausages for functional purposes with the iodized table salt usage. Materials and methods. The object of research is boiled-smoked sausage cer­velat Vinnytskyi, which recipe includes iodized salt according to DSTU 4307: 2004 and water is replaced by ice. The boiled-smoked sausage of the highest grade – cervelat Ukrainskyi was takenas a control sample. The quality research of finished sausages was carried out in accordance with the requirements of DSTU 4591: 2006 on organoleptic parameters. The amount of iodine was determined by the Folgard argentometric method by back titration. Results. Methods of iodine enrichment of food products are analyzed. The mineral composition of meat as a raw material for the production of sausages is presented. Various formulations of mixtures for raw meat salting and formulations of control and test samples of sausages are given. In the recipe of cervelat Vinnytskyi, beef is used 1.7 times less, and pork on the contrary – 2.75 times more. However, neither soy granules nor starch, which is positive, are used in the formulation of the developed product. Also, the type of spicy food additive to enhance the accent of a particular flavor is changed. The technology of salting ground raw meat with iodized salt is proposed. The obtained data confirm that the majority of organoleptic parameters of the test sample does not differ from the control. According to the calculations, the sodium iodide content in boiled-smoked sausage, cervelat Vinnytskyi was determined at the level of 50 mcg per 100 g of product, while in the control sample it was absent. Conclusion. An experimental batch of boiled-smoked sausage cervelat Vinnytskyi of the highest grade with the use of iodized salt was made. The developed technology of cooked-smoked sausage salting with iodized salt allows to enrich the finished product with micronutrients and prevent iodine deficiency. The usage of iodized salt for a wide range of sausages requires further medical and biological research.