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

Abstract

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%.

Downloads

Download data is not yet available.

References

Abdulmawjood, A., Rosa, S., Taubert, A., Bauer, C., Failing, K., Zahner, H., & Bülte, M. (2014). Investigation of persistence of infectious Toxoplasma gondii in raw sausages using in-house developed and validated real time-PCR. Meat Science, 97(4), 542–547.

Benkerroum, N., Daoudi, A., & Kamal, M. (2003). Behaviour of Listeria monocytogenes in raw sausages (merguez) in presence of a bacteriocin-producing lactococcal strain as a protective culture. Meat Science, 63(4), 479–484.

Benson, A. K., David, J. R. D., Gilbreth, S. E., Smith, G., Nietfeldt, J., Legge, R., Kim, J., Sinha, R., Duncan, C.E., Ma, J. & Singh, I. (2014). Microbial Successions Are Associated with Changes in Chemical Profiles of a Model Refrigerated Fresh Pork Sausage during an 80-Day Shelf Life Study. Applied and Environmental Microbiology, 80(17), 5178–5194.

Bover-Cid, S., Miguelez-Arrizado, M. J., Luz Latorre Moratalla, L., & Vidal Carou, M. C. (2006). Freezing of meat raw materials affects tyramine and diamine accumulation in spontaneously fermented sausages. Meat Science, 72(1), 62–68.

Christopher, T. Kucha, Li, Liu & Michael, O., Ngadi (2018). Non-Destructive Spectroscopic Techniques and Multivariate Analysis for Assessment of Fat Quality in Pork and Pork Products: A Review. Sensors, 18 (2), 377.

Davis С., Christen S. (1997). Quality of Sausages - Statutory Testing – July-November.

Demchenko, Yu. P. (2008). Razrabotka biologicheski bezopasnyh metodov preduprezhdenija plesnevenija kolbas. Extended abstract of candidate’s thesis. Moscow, 24 (in Russian).

Gomółka-Pawlicka, M., Uradziński, J. & Wiszniewska, A. (2004). Effect of chosen lactic acid bacteria strains on Staphylococcus aureus in vitro as well as in meat and raw sausages. Polish Journal of Veterinary Sciences, 7(4), 251-259.

Leistner, L. (1995). Stable and safe fermented sausages world-wide. Fermented Meats, 160–175.

Modzelewska-Kapituła, M., & Maj-Sobotka, K. (2014). The microbial safety of ready-to-eat raw and cooked sausages in Poland: Listeria monocytogenes and Salmonella spp. occurrence. Food Control, 36(1), 212–216.

Mühlig, A., Kabisch, J., Pichner, R., Scherer, S., & Müller-Herbst, S. (2014). Contribution of the NO-detoxifying enzymes HmpA, NorV and NrfA to nitrosative stress protection of Salmonella Typhimurium in raw sausages. Food Microbiology, 42, 26–33.

Nesterenko, A. A. & Kenijz, N. V. (2015). Funkcional'no-tehnologicheskie svojstva model'nogo farsha pri dejstvii startovyh kul'tur, Nauka i mir, 2 (3), 75–77 (in Russian).

Poltavskaja, Ju. A., Nagarokova, K. & Kenijz, N. V. (2014). Primenenie startovyh kul'tur pri proizvodstve syrokopchenyh kolbas. Molodoj uchenyj, 9, 193–196 (in Russian).

Szabo, K., Trojnar, E., Anheyer-Behmenburg, H., Binder, A., Schotte, U., Ellerbroek, L., … Johne, R. (2015). Detection of hepatitis E virus RNA in raw sausages and liver sausages from retail in Germany using an optimized method. International Journal of Food Microbiology, 215, 149–156.

Timoshenko, N. V., Nesterenko, А. A. & Reshetnyak, A.I. (2013). Significance of electromagnetic treatment in production technology of cold smoked sausage, European Online Journal of Natural and Social Sciences, 2 (2), 248–252.

Tishkina, N. M., Lieshchova, M. O. & Іesina, E. V. (2018). Microstructural analysis of the quality of forcemeat in smoked sausages. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies, 20(83), 268–273.

Trząskowska, M., Kołożyn-Krajewska, D., Wójciak, K., & Dolatowski, Z. (2014). Microbiological quality of raw-fermented sausages with Lactobacillus casei LOCK 0900 probiotic strain. Food Control, 35(1), 184–191.


Abstract views: 301
PDF Downloads: 108
Published
2018-06-26
How to Cite
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