Monitoring the quality and safety of sausage products

Abstract

The role of quality control in providing consumers with high-quality food is shown. The objects of the study were encoded samples of sausage products. In total, 76 samples of boiled and boiled-smoked sausages presented on the consumer market of Kuzbass were analyzed. Quality monitoring was carried out in the period from 2019 to 2022. When conducting research, we used generally accepted methods for testing sausages in accordance with the requirements of current regulatory documents. Gravimetric, extraction, titrimetric, capillary electrophoresis, spectrophotometric, organoleptic test methods were used. A non-compliance with the requirements of TR CU 022/2011 was found in 4.3% of the samples in terms of the availability of the marking for reading. A discrepancy in terms of the mass fraction of moisture was revealed in 1% of sausages, in 3.5% an overestimated content of sodium chloride by 0.1-0.3%, in one sample a starch content of up to 2.0% was detected. In addition to the normalized indicators, the iron content, the residual activity of acid phosphatase, the mass fraction of glutamic acid and its salts (E620-E625) were determined. its salts is within acceptable limits. The content of iron in the analyzed samples is from 7 to 13 mg/kg of the product.The results obtained can be used in the preparation of a daily diet, taking into account the permissible norms for the consumption of sausages.