Abstract
The article presents the results of the study of the process of smoking extruded products by vacu-um saturation with vapors of spicy-smoky flavors. The proposed solution makes it possible to in-crease the environmental friendliness and controllability of the smoking process, to obtain or-ganoleptically attractive products with increased shelf life, which seems relevant for the science and practice of smoking. In the course of laboratory studies, the effectiveness of saturation of ex-truded meat loaves with pairs of spicy-smoky ingredients was evaluated by identifying the pres-ence of aromatic components in them that block the growth of microorganisms. To determine the nature of the changes occurring with smoked extruded loaves during storage, highly sensitive de-tection was carried out using a gas analyzer with the "electronic nose" methodology. It has been established that the samples obtained by the technology of vacuum vapor saturation with spicy-smoky flavors have more stable indicators during storage and deteriorate under the same condi-tions less intensively than the samples smoked in the traditional way. During 14 days of storage, there was no deep destruction and decomposition of samples of extruded loaves obtained using in-novative smoking technology.
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