Quality control of production of baked sausages with phytobiotics
Voitenko Lyubov Gennadievna
doctor of veterinary Sciences, Professor, head of the Department of obstetrics, surgery and physiology of domestic animals, faculty of veterinary medicine
Russia, Don SAU
The article presents the results of studies of organoleptic and physicochemical parameters of baked sausage. The quality control of the production of baked sausage with phytobiotics was carried out at the Federal State Budgetary Educational Institution of Higher Education "Don State Agrarian University" in 2018-2020). An important role in human nutrition is attributed to proteins and fats of animal origin, which a person needs to consume at least 2500 kcal per day. If you eat 100 grams of pork, then almost 36% of the daily dose of zinc will be received by the human body. It is a very important component that supports and restores the immune system. The purpose of our work was to manage the quality of the production of baked sausages with phytobiotics. To achieve this goal, the following tasks were identified: to study the organoleptic and physico-chemical characteristics of sausage baked with phytobiotics. As a result of research, it was found that the addition of a phytobiotic to the recipe improves the taste and aroma of the finished product. The best taste can be explained by the fact that after adding the phytobiotic to the product, the taste changes, which is very specific, but upon further heat treatment, the entire bouquet of taste is revealed. When the meat is aged for further processing, processes occur: an increase in tenderness, the hydrophilicity of proteins increases. As a result of the study of physical and chemical indicators, we received the following analysis results, the total moisture of the experimental and control samples was 31.72%, 31.03%, and after the third drying, the mass was 39.75%. Protein is calculated empirically, adding up the indicators obtained during the study of the product of fat, moisture, ash, and it was 20.37%.
quality management, production quality management, physical and chemical indicators, organoleptic analysis of food.
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