DEVELOPMENT OF TECHNOLOGY AND RESEARCH OF QUALITY INDICATORS OF RAW SMOKED DEER SAUSAGE
DOI:
https://doi.org/10.15421/jchemtech.v32i4.314621Keywords:
sausage products; technology; biological value; quality; meat product examination, product safetyAbstract
Aim. The purpose of the study is to develop a technology for the production of new types of raw smoked sausages with the addition of venison meat and extracts of sage (Salvia officinalis), rosemary (Rosmarinus officinalis) and thyme (Thymus serpyllum). Methods. The work investigated the chemical composition of raw materials and finished products; optimized the recipe composition of raw smoked sausages; determined the physicochemical parameters of model sausage minced meat and finished products; a comprehensive assessment of the quality of the finished product was carried out according to microbiological, radiological and toxicological indicators; changes in the quality indicators of raw smoked sausages during storage were determined, the amino acid SCOR and biological value of the finished product were calculated. Subject of the study: technology for the production of raw smoked venison sausages with the addition of extracts of medicinal plants. Results. As a result of our work, we developed recipes for raw smoked sausages with 20 % game meat and extract of medicinal aromatic plants from sage (Salvia officinalis), rosemary (Rosmarinus Officinalis), thyme (Thymus serpyllum). Comprehensive studies of the chemical and biochemical composition of plant raw materials were conducted; their influence on the technological parameters and microstructure of minced meat of raw smoked venison sausages, improvement of organoleptic properties, resistance to oxidative and microbial processes were revealed, which justifies the feasibility of using medicinal aromatic plants in the technology of production of raw smoked sausages. The antioxidant properties of thyme, sage and rosemary were studied. The quality and safety of new types of raw smoked venison sausages were proven based on their study of organoleptic, physicochemical, structural-mechanical and microbiological parameters. Conclusions. Finished products meet the standards for physicochemical, toxicological, radiological and microbiological indicators. The use of venison meat in combination with extracts of medicinal aromatic plants is a feasible and effective solution for creating high-quality delicatessen raw smoked sausages.
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