RESEARCH ON QUALITY AND SAFETY INDICATORS OF COOKED SAUSAGES WITH REDUCED ENERGY VALUE

Abstract

Today in Ukraine there is a question about the problem of providing the population with food products with high nutritional and reduced energy value for the prevention of obesity. The authors developed a technology for boiled sausage with reduced energy value, which made it possible to obtain a finished product of high quality. The purpose of this article was to study the quality and safety indicators - organoleptic, microbiological and peroxide value of boiled sausage with reduced energy value during storage. According to the results of studies of changes in organoleptic quality indicators of the experimental sample of boiled sausage during storage, it was found that at the end of storage, the sample boiled sausage of experimental composition was characterized by high quality indicators, not inferior to the control, made according to the classical recipe according to the current standard. The study of the dynamics of changes in the peroxide value of boiled sausage samples showed that the sample boiled sausage of experimental composition was characterized by a lower value of this indicator compared to the control by 0.30 ½ O mmol/kg. At the 15th day of storage, the sample boiled sausage of experimental composition had a lower peroxide value by 0.99 ½ O mmol/kg compared to the control. Microbiological safety studies have shown that the experimental sample of boiled sausage during and at the end of its storage did not contain Salmonella, Proteus, Staphylococcus aureus, Clostridium perfringens, bacteria of the Escherichia coli group and L. Monocytogenes. At the end of storage, NMAFAM in the sample boiled sausage of experimental composition was such that it met the standards. Therefore, the use of whole grain spelt flour, white flax seeds, dihydroquercetin, mushrooms and sea salt in the production of boiled sausage with reduced energy value makes it possible to obtain a high-quality product for the prevention of obesity.