Features of production technology and assessment of quality and safety of smoked sausages

  • R. S. Shevchik Dnіpro State Agrarian and Economic University, Dnipro
  • N. G. Ykimuk Dnіpro State Agrarian and Economic University, Dnipro
  • K. Yu. Bliaskavka Zaporizhzhya Regional State Laboratory of Veterinary Medicine, Zaporozhye
Keywords: sweating, climatization, drying, standard compliance, starting culture


The peculiarities of the technology of production and evaluation of quality and safety of dry smoked sausages in the conditions of the «Favorite Plus» enterprise have been found out. The peculiarities of the technology of making smoked sausages were established, and on the basis of the organoleptic, physico-chemical and microbiological methods of the study, the estimation of the high-quality sausages of the higher grade of the three brands was determined. It was found that the technological process consists of: input control of raw and materials, preparation of raw materials and materials, minced meat, filling of minced shells, fermentation, drying; quality control of finished products. The basis of the technology for the production of smoked sausages is fermentation and drying, which is determined by a decrease in pH and moisture content and occurs as a result of sweat, air conditioning and drying operations. The peculiarities of the technology of production of smoked sausages include the use of a complex starting bacterial culture Bactoferm ™ B-LC-007 containing Debaryomyces hansenii, Lactobacillus sakei, Pediococcus acidolacti, Pediococcus pentosaceus, Staphylococcus carnosus, Staphylococcus xylosusa, ddition of 0,3-0,5% glucose with dextrose and fermentation at a temperature of 24-17 ° C, and drying – 15 ° C for 16-26 days, depending on the diameter of the sausage loaf to the normalized humidity of 30% in the product and the absence of sanitary-indicative microorganisms. Non-compliance with the state standard of quality indicators was found in sausages «Braunschweig» of three brands – the moisture was higher than the norm by 3-3.9%, and also found an excess of fat by 0.8% and a decrease of 0,1% protein. In sausages, «Moscow», the mass fraction of fat exceeded the norm by 2.5-3.7%, and humidity – by 1.1%. Not detected in smoked sausages: Salmonella in 25 g of product, S. aureus in 1 g, L. monocytogenes in 25 g, bacteria of the group of E. coli in 1 g and sulfitreducing clostridia in 0.01 g. The researches of smoked sausages of the highest grade of the three brands: Alan, Yuvileinyi, and Dobrov corresponded to microbiological safety indicators, while qualitative parameters (moisture content, fat, protein) in 70% of cases had deviations from the standard ones by 0.1–3.9%.


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Shevchik, R., Ykimuk, N., & Bliaskavka, K. (2018). Features of production technology and assessment of quality and safety of smoked sausages. Theoretical and Applied Veterinary Medicine, 6(2), 12-18. Retrieved from https://bulletin-biosafety.com/index.php/journal/article/view/174