Monitoring of the quality compliance of boiled sausages with the requirements of the national standard and legislation

Abstract

It is important to remember that the most important factor in forming the adult health is the proper diet of children. Despite the growing interest in a healthy lifestyle and diet all over the world, society tends to continue buying ready-made food, the use of which is associated with saving time on cooking. In Ukraine, the traditional meat products are sausage products, in particular, sausages. Studies of the diet of modern schoolchildren show that 35% of respondents constantly consume sausages. It is important to take into account that the main circumstance for the benefit of a food product is its safety for human consumption. The purpose of this work has been to analyze the compliance of certain indicators of safety and quality of sausages of the premium grade ‘Dytiachi’, which are manufactured by various domestic producers, to the requirements of DSTU 4436: 2005 ‘Boiled sausages, frankfurters, sardellas, meat loaves. General specifications’. The results of the analysis of the labeling of sausages ‘Dytiachi’ are presented in the article. They are testifying that in accordance with demanding to paragraph 1 of article 6 of the Law of Ukraine ‘About information for consumers about food products’ the labels contain basic production and consumer information. At the same time, there is no information provided by article 23 of this law on the labels of the samples: namely the mass of saturated fat and salt. It was also found that as a labeling part of the tested samples (No. 1, 2, and 4) the manufacturers use the statement ‘Recommended for diet of preschool aged children (from 3 years) and children of school age’, which is compliance/consistent with the text of DSTU 4436:2005 ‘Boiled sausages, frankfurters, sardellas, meat loaves. General specifications’, but, contradict to articles 1 and 4 of part 4 of ‘Requirements for claims on the nutritional value of foods and claims on the health benefits of foods’. According to the results of the study of the chemical composition, it was found that in the sample No. 2 the mass fraction of table salt was 2.11 ± 0.14%, which exceeds the content regulated by the state standard by 0.11%