Craft technology of smoked sausages

Abstract

Background. Nitrite is a supplement that improves color and prevents spoilage of finished sausage products, and lowering their dose increases the risk of receiving poor quality products. When matured sausages, from the amino acids are formed primary and secondary amines that react with nitrites, forming nitrosamines, which are toxic to the human body.
Domestic and foreign scholars engaged in research on the production of smoked sausages and in improving their quality and safety indexes.
The aim of the work is to develop a recipe and substantiate the functional purpose of smoked sausages technology using bacterial seed crops and the preparation Nisin.
Materials and methods. The object of the research is the technology of smoked sausage "Osoblyva", which formula introduces the starting cultures of Lactobacillus sakei, Staphylococcus xylosus, Leuconostoc carnosum and nicin instead of sodium nitrite. A cheese-smoked sausage of the highest quality "Moskovskaya" is taken as a control sample.
Physical-chemical, microbiological and organoleptic methods are used in order to determine the quality and safety of research objects in accordance with current standards.
Results. The conducted studies confirm that the used probiotic cultures are sufficiently stable to the salt and meet the technological requirements.
The peculiarities of selected microorganisms development are investigated. The optimum ratio of Lactobacillus sakei, Staphylococcus xylosus, Leuconostoc carnosum microorganisms strains in minced meat was determined 1: 1: 1.
Changes in maturation of the studied samples with cultures were much more effective than in the control. The absence of nitrite in the test samples does not diminish their color, and the additional application of these cultures improves their taste and aromatics.
The made-up smoked sausage "Osoblyva" meets the requirements of the standard for physical, chemical and microbiological indicators. Entered start cultures in the ratio 1:1:1 are present alive. Lactobacillus sakei even at the end of maturation of sausage is recorded in a fairly large quantity (1×109 CFU/g), which has probiotic properties and provides ready-made products of functional orientation.
Conclusion. The production of high-quality smoked sausage without the usage of sodium nitrite with the addition of Lactobacillus sakei, Staphylococcus xylosus, Leuconostoccarnosum microorganisms strains and nisin meets the requirements of quality and safety and enables the expansion of production of food products of a functional purpose.