Smoked Sausages Research Articles

ВАРЕНО-КОПЧЕНАЯ КОЛБАСА ИЗ МЯСА ДИКИХ ЖИВОТНЫХ

The purpose of research is to develop a recipe, technology and evaluate the quality of boiled-smoked sausages made from the meat of wild animals (elk, wild boar). Objectives: to develop a recipe for boiled-smoked sausage from wild animal meat; to evaluate the quality characteristics of the developed sausage products; to calculate the economic efficiency of the production of boiled-smoked sausage. The object of research is three samples of boiled smoked sausage: control – compliance with the standard recipe; sample № 1 – with the addition of 60 % of the main raw material of boar meat; sample № 2 – with the addition of 60 % of the main raw material of elk meat. Research was carried out on the basis of Zavolzhsky Meat Processing Plant LLC, Tver Region and the Department of Agrobiotechnologies, Processing and Seed Production of the Tver State Agricultural Academy. As a result of comprehensive research, the feasibility of producing boiled-smoked sausages from elk and wild boar meat was determined, which is necessary to expand the range of gourmet sausage products. All developed and manufactured samples of sausage products fully complied with the requirements of GOST R 55455-2013 “Cooked-smoked sausages. Technical conditions". The best combination of organoleptic and physicochemical characteristics was found in a sausage sample made from elk meat. The protein content in it was 17.2 %. This same sample of sausage provided the highest indicators of economic efficiency, increasing profits relative to the control version, made according to the classic recipe, by 9.1 % with an increase in profitability by 1.3 %. At the next stages of research, it is planned to expand the number of types of meat and additional raw materials used in the design of sausage product recipes.

EFFECT OF PROTEIN-FAT MIXTURE ON SEMI-SMOKED SAUSAGE PRODUCT MADE FROM HORSE MEAT

In the article, in order to expand the range of horse meat sausages, the high values of new products of horse meat sausage as the main consumer products are based on the nutritional and biological values of the protein and extractive substances contained in them. The main tasks of meat products in Kazakhstan are the high quality of products, which are in great demand, including the stable development of sausage assortments.Use of protein-fat mixture in semi-smoked sausage products.Semi-smoked sausages are characterized mainly by high fat content, protein content and low moisture content, as well as salt content. In general, smoked sausages are stored for a long time, and the HACCP system is used for the purpose of developing and implementing a quality system. Use as a clean and natural product that is harmless to human health in order to meet the needs of consumers. Increasing the nutritional value of sausage products by using a protein-fat mixture. The absorption of fat into the product is an important factor when enriching semi-smoked sausage products made mainly from horse meat with protein-fat emulsion. It allows to increase the biological value of the finished product, improve its quality with trace elements, physico-chemical and organoleptic indicators, and also helps to expand the range of new products.

Application of beekeeping products in the technology of raw smoked sausages

The safety of fermented sausage products is due to the elimination of a number of risks of biological origin, mainly of a microbiological nature. One of the most promising directions for the development of barrier technologies is the use of starter cultures and the biologically active substances produced by them in the production of fermented meat products. The research aims to study the influence of starter cultures and honey on a complex of physico-chemical, structuralmechanical, organoleptic indicators and nutritional value of raw smoked sausages. The article presents changes in the physical and chemical parameters of raw smoked sausages when using starter cultures in combination with different types of honey. When performing the work, 4 types of honey were used: from sunflower, phacelia, honeydew honey and from medicinal herbs. At the first stage of research, the proportion of honey application and the type of starter crops were selected. The next stage of the study was to determine the impact of the starter cultures included in the product BIOSTART PLUS 50 (lactic acid bacteria Lactobacillus Sake and yeasts Debaryomyces Hansenii) and honey on moisture loss during fermentation of raw smoked sausages, physicochemical parameters of finished products. Determination of moisture content in samples was carried out by drying in a drying cabinet at a temperature of 103±2°C. Conducted studies prove that the use of the product BIOSTART PLUS 50 (lactic acid bacteria Lactobacillus Sakei and yeasts Debaryomyces Hansenii) and honey allows shortening the ripening and drying technological process. A comparative analysis of manufactured raw-smoked sausages in terms of nutritional value makes it possible to state that manufactured raw-smoked sausages with the addition of honey meet the requirements of the standard. The results of the set of studies carried out in this work showed that the use of a composition of lactic acid bacteria and yeast with the use of honey as a source of carbohydrates will allow intensifying the technological process and improve the quality of finished products

Functional semi-finished fish product evaluation: organoleptic and evidence in vivo

Introduction The development of functional products is a new promising trend in the modern food industry. The research aims to confirm the quality indicators, efficacy and safety for living organisms of the developed functional semi-finished fish product—raw smoked sausage. The research was aimed at studying the characteristics of the semi-finished product obtained, including its organoleptic properties. However, it was also important to test the properties of the probiotic component added to the developed product and its effects in vivo on mice to verify the efficacy and safety of the E. coli 64 G strain. Methods Organoleptic and histological assessments of the product were performed. A series of experiments were also conducted to assess the product’s safety and functional properties. For this purpose, Enteracol was fed to white outbred laboratory mice with different concentrations of the active ingredient ( Escherichia coli 64G strain). Organoleptic properties of the proposed product, such as smell, consumer view, and balanced taste, demonstrated high consumer qualities of the crude smoked sausage with a probiotic component. Results The results of the controlled prospective study confirmed that the product is safe and non-toxic to living organisms: mice state alive after consuming a created meal. At the same time, assessing the product’s antagonistic activity revealed its high protective effect (85%–100% survival rate of animals in the experimental groups compared to the control with 100% mortality). Discussion The proposed product has a stimulating effect on an organism and demonstrates the antagonistic activity against pathogenic and opportunistic bacteria established in the Enterobacteriaceae family members. The next step will be a long-term study of the product’s stimulating effect to prove its positive impact on the body.

ВЛИЯНИЕ ЛАКТУЛОЗОСОДЕРЖАЩЕЙ КОРМОВОЙ ДОБАВКИ НА МЯСНУЮ ПРОДУКТИВНОСТЬ БАРАНЧИКОВ КАЛМЫЦКОЙ КУРДЮЧНОЙ ПОРОДЫ И КАЧЕСТВО КОПЧЕНЫХ КОЛБАС

The article presents studies on the study of the characteristics of growth, development and formation of meat productivity of Kalmyk fat-tailed rams when using a lactulose-containing feed additive in the feeding rations. And also an assessment was made of the produced smoked sausages “Sudzhuk” from the meat of experimental animals

Effect of Cold-Plasma-Treated Phosphate Solution to Substitute Partial Nitrite on the Color, Texture, and Flavor of Smoked Sausage.

There are several alternative technologies to nitrite use in meat products, including cold plasma. In this study, a cold-plasma-treated phosphate solution was added to smoked sausage, as a new ingredient. Subsequently, the color, texture, and flavor of the samples were analyzed. The results showed that, compared with nitrite (0.075 g/kg nitrite added to sausage), the addition of 30~90% nitrite and cold-plasma-treated phosphate solution had no significant effect on the a* value or the relative content of oxygenated myoglobin (p > 0.05). The amount of residual nitrite in the smoked sausage prepared with the addition of 30~70% nitrite and cold-plasma-treated phosphate solution was significantly lower than that of the nitrite-treated group. The addition of nitrite combined with cold-plasma-treated phosphate solution had no significant effects on the texture (hardness, springiness, cohesiveness, and resilience) or the sensory evaluation of the smoked sausage. A total of 69 volatile compounds were detected, and 20 of them had VIP (Variable Importance Plot) scores higher than one. In conclusion, cold plasma treatment represents a potential technology to partially substitute nitrite. This study provides new methods for the application of this nitrite substitute.

Novel biphasic gels can mimic and replace animal fat in fully-cooked coarse-ground sausage

Four biphasic gels (BPG) were developed and tested as pork fat replacers in coarse-ground fully-cooked sausages. An oleogel (OG) phase (92.5% high-oleic soybean oil, 7.5% rice bran wax) and one of two hydrogel (HG) phases (water and 7% or 8% gelatin) were combined in 7:3 or 6:4 OG:HG ratios, for a total of four test formulations. Control sausages were formulated to 27.5% fat and stored at 0–2 °C for 98 d. BPGs allowed for fat reductions of up to 26%. Visually, all BPGs resembled pork fat. There were no differences in external L* and a* but, internally, controls were darker and redder. Except for one control, there were no differences in Texture Profile Analysis (TPA) hardness, cohesiveness, springiness, and chewiness. Warner-Bratzler Shear (WBS) force was highest in 6:4 samples, which were also highest in Sensory First Bite Firmness and lowest in Smoked Sausage Aroma and Smoked Sausage Flavor. TBARS values remained steady, with no rancid flavors detected by the sensory panel.

Effects of Nanomaterial Reinforced Fibrous Casing of Sugarcane Bagasse on the Adsorption of Polycyclic Aromatic Hydrocarbons in Smoked Sausages

Effects of Nanomaterial Reinforced Fibrous Casing of Sugarcane Bagasse on the Adsorption of Polycyclic Aromatic Hydrocarbons in Smoked Sausages

Selection of the main components and study of their influence on the quality indicators of raw smoked sausages

To date, it is known that functional nutrition products account for 3% of all known food products. Based on forecasts, in the coming decades, their percentage ratio will increase to 30–50% of the entire grocery market. The range of functional meat products is poorly developed, which is explained by the peculiarities of their production technology [5]. One of the tasks of functional nutrition in the production of sausages and sausage products is to minimize the fat content, reduce the amount of sodium nitrite, phosphate and nitrates, and include probiotics, prebiotics and other functional ingredients in the formulation. Raw smoked sausages are in great demand among consumers and have a long shelf life of up to 6 months. But at the same time, they have a long and time-consuming technological process that proceeds according to the traditional technological scheme for up to 45 days. In order to reduce the maturation time of raw smoked sausages, various starter cultures are added to the minced meat, as well as carbohydrates that serve as an energy source for microorganisms [6; 9]. Due to the impact of starter cultures on the pathogenic microflora of the product, their number is significantly reduced, the shelf life of finished products is increased, and the organoleptic characteristics of raw smoked sausages are improved [8]. Carbohydrates play an important role in the fermentation process; they influence the acquisition of taste in the finished product and, depending on the amount introduced, change the consistency of the product. Also, for starter bacterial cultures, carbohydrates are energy, i.e. food for lactic acid bacteria. Dry demineralized whey is used in the production of sausage products to reduce residual sodium nitrite, improve organoleptic parameters and enrich with whey proteins, vitamins and minerals [7; 9]. By introducing dry demineralized whey into raw smoked sausage, it is possible not only to shorten the fermentation time, improve the taste and smell of raw smoked sausages, but also to enrich it with proteins and trace elements necessary for vital activity, while giving the finished product functionality [9]. In this scientific article, the selection of starter and probiotic starter cultures for the production of raw smoked sausages with specified functional properties is carried out. The amount of demineralized serum introduced and its effect on the quality indicators of the finished product were determined.

Survival and growth dynamics of Listeria monocytogenes and Salmonella spp. on artificially contaminated cooked ready-to-eat meat products

The aim of the study was to evaluate the potential of survival and growth dynamics of Listeria monocytogenes strains and Salmonella enterica subsp. enterica serovar Enteritidis and Typhimurium, inoculated artificially (individually and in mixture) on two ready-to-eat (RTE) cooked smoked meat products. For the purpose of the study 120 slices of cooked smoked sausage and 40 slices of cooked smoked loin were purchased and inoculated with the strains. Two storage temperatures were selected: 6 oC and 10 oC for 8 days. The study was performed as challenge tests in a secondary contamination scenario to investigate the presence and/or absence of pathogenic bacteria during the shelf life of the products. The inoculum levels at the start of the experiment were 4.46 log10 CFU/g and 2.88 log10 CFU/g for the L. monocytogenes strains at the surface of the cooked smoked loin and cooked smoked sausage respectively. Using the same inoculation method, but adding Salmonella enterica serovars to the mixture, the inoculum levels were 4.15 log10 CFU/g at the surface of the cooked smoked loin and 2.94 log10 CFU/g at the surface of the cooked smoked sausage. L. monocytogenes was detected at all sampling days on both storage temperatures. It showed an average increase by 0.5–1.0 log10 CFU/g on the cooked smoked sausage and by 2.0–3.3 log10 CFU/g for the cooked smoked pork loin for the duration of the study. Salmonella enterica serovars were also present at each sampling day on both storage temperatures. Typical colonies were isolated and serotyped, confirming the survival of these pathogenic bacteria. Salmonella enterica subsp. enterica serovar Typhimurium was the predominant serovar at almost every sampling day. The results from our study showed no competitive relationship in the presence of Salmonella and L. monocytogenes in contaminated meat products. The two types of microorganisms were successfully adapted and developed independently under appropriate conditions, including temperature, humidity, water activity and pH.

Flavour Intensity and Acceptability Evaluation of Smoked Sausages

Flavour Intensity and Acceptability Evaluation of Smoked Sausages

Microbiological parameters of the air environment in the drying chambers of raw smoked sausage products after UV irradiation and ozonation

The paper presents the results of a study of the effectiveness of UV irradiation and ozonation sources in order to reduce bacterial contamination of the air environment in the drying chambers of raw smoked sausages. With prolonged maturation of raw smoked sausage products, signs of oiling and mold formation of the surface of the loaves are quite often noted. Such spoilage in raw smoked sausages usually occurs when the microbial contamination of the air environment increases in the drying chambers, where the loaves are kept at a temperature of (11-13) ±2 ° C for 20-23 days. It was treatment with UV rays in the chambers for 30 and 60 minutes reduces found that the total bacterial contamination by 23.9 – 68.4 %, with micromycete spores-by 9.7- 18.6 %. The use of the OZUF source for the same time reduces bacterial contamination by 67.7 – 78.7 %, mold spores-by 35.0 – 76.2 %. The efficiency of air treatment with the help of OZUF was higher by 11.5-14.0 % compared to the UV irradiator.

Using lingonberries in the production of meat products

The article describes the solution to the problem of expanding the range of meat products with the addition of plant-based ingredients of a functional orientation with a reduced caloric content. The research was carried out on experimental samples of raw smoked sausages, for which original recipes were developed. The study is aimed at studying the effect of a plant food additive on the nutritional value of a meat product, namely, energy, biological and organoleptic values. For this purpose, the content of the mass fraction of moisture, fat and vitamin C in the finished product was determined.

Factory accounting and assessment of uncooked smoked sausages production efficiency

This article presents a research of factory accounting and its impact on efficiency of production of uncooked smoked sausages (dry salami). Those uncooked smoked sausages were just introduced into a factory production, and their method of production involved starter cultures. In course of the research, the efficiency of the project, the profitability of the project and the payback period were found. The cost of the food products newly introduced into production and the payback period of the project were found. The research showed the efficiency of the project, the profitability of the project was equal to 43%, the payback period was 7 months. The cost of Savory sausage per 1 kg is 449.80 rubles, per 1 ton is 449.800 rubles. The cost of Gourmet sausage per 1 kg is 456.59 rubles, for 1 ton is 456.590 rubles. The total cost of production of uncooked smoked sausages was 5.452.615 rubles. The use of our starter cultures in production of uncooked smoked sausages led to costs savings. The initial cost of Savory sausage was 621.78 rubles, and after reduction of its prime cost it became 449.80 rubles. The initial cost of Gourmet sausage was 610.72 rubles, and after reduction of its prime cost it became 456.59 rubles.

Monitoring of compliance of quality and safety of cooked smoked sausages “Servelat” with the requirements of the national standard

Meat products, in particular sausages, play a significant role in the structure of retail trade among other product groups. Sausages are a traditional product of the food industry in Ukraine, and the share of cooked and smoked sausages is up to 51 % of total production. Today, fierce competition encourages producers to introduce new recipes into production, which, unfortunately, has led to a sharp increase in cases of falsification of sausages. In addition, a significant number of low-capacity enterprises are involved in production, which often leads to a decrease in the sanitary quality of manufactured products. Therefore, the purpose of our study was to analyze the compliance of quality and safety indicators of cooked and smoked sausage of the highest grade of different manufacturers to DSTU 4591:2006 “Cooked smoked sausages. General specifications”. The material of our research were samples of cooked smoked sausage of the highest grade “Servelat” of several domestic producers. The research was conducted on the basis of Multidisciplinary Laboratory of Veterinary Medicine (Faculty of Veterinary Medicine and Biotechnologies of Odesa State Agrarian University) and on the basis of the laboratory of Department of Veterinary-Sanitary Inspection (Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies, Lviv). Sampling, organoleptic analysis of sausages and determination of microbiological parameters were performed in accordance with current regulations, determination of chemical composition – using an express analyzer FoodScan, general toxicity – express method using the infusoria Colpoda steinii. According to the results of the analysis of the labeling, it is established that the packaging of all investigated products contains the basic production and consumer information in accordance with Article 6 of the Law of Ukraine “On information for consumers about food”, but on the labels of samples № 2 and 3 there is no data provided for in Article 23 of this Law – the content of unsaturated fats, sugars and salt. The study of organoleptic and microbiological parameters of sausage samples demonstrates their compliance with the requirements of the regulated DSTU 4591:2006 “Cooked smoked sausages. General specifications”. The general toxicity of sausages was also not detected. The analysis of physicochemical parameters revealed non-compliance of sample № 3 with the requirements of the national standard in terms of mass content of moisture – excess by 5.72 %. In addition, a sufficiently high collagen content of 2.3 ± 0.04 was found in sausage loaves of sample № 1.

Изучение микробной популяции фаршей сырокопчёных колбас с помощью высокопроизводительного секвенирования

Изучение микробной популяции фаршей сырокопчёных колбас с помощью высокопроизводительного секвенирования

Study of changes in active acidity (ph) in sausages

Uncooked smoked sausages stand out among sausages due to sophisticated production technology. The main production processes are salting, fermentation and drying. The drying process is accompanied by the most complex processes: biochemical, physicochemical, changes in microflora, as a result of which the consistency, taste, color and aroma are formed, characteristic of raw smoked sausages. The article presents the results of studies of the influence of starter cultures on the quality indicators of raw smoked sausages. Two formulations of raw smoked sausages are proposed, in the production of which starter cultures are used, a study of changes in such indicators as water activity, active acidity, organoleptic indicators of the finished product were carried out.

The use of lentil proteins in the technology of production of raw smoked sausages

On the basis of the obtained research results, it was concluded that it is advisable to use lentil proteins in the technology for the production of raw smoked sausages. A model minced meat has been developed and the effect of lentil proteins on the functional, technological, physicochemical properties of the model minced meat has been studied. When lentil proteins are added, a decrease in moisture-binding and water-retaining capacities is noticeable, which is a positive side in the technology for the production of raw smoked sausages. A more active development of the starting microflora is observed as compared to the control as a result of the appearance of an additional nutrient medium in the form of plant polysaccharides. As a consequence, a rapid and uniform decrease in the pH of minced meat can lead to a decrease in the amount of “wild microflora” as a result of an intensive accumulation of lactic acid. Lowering the pH to the isoelectric point of the protein will allow the sausages to dry quickly.

Industrial internet of things in production of cooked smoked sausages

The producers of meat products and semi-finished products often use the equipment of the 90s. Such equipment does not possess modern means of transmitting diagnostic data and information about the current state wirelessly, and requires periodic monitoring during a shift. Lack of timely diagnostic data can lead to work of equipment failures and unforeseen downtime. At the same time, the development of technical means of communication allows connecting industrial equipment to the Internet and receiving data on the current status of the equipment remotely online. In industrial production, this technology is called the industrial Internet of things. The article discusses the use of the ESP32 microcontroller, the Message Queuing Telemetry Transport network protocol and the corresponding server and client software for connecting the MULTIVAC R5200 packaging machine to the industrial Internet of things. It is shown that the use of the industrial Internet of things when packing cooked-smoked sausages can reduce the time of maintenance of the packaging machine and the consumption of spare parts, and reduce the amount of marriage. In the future, the spread of such technology to the equipment of the entire enterprise allows solving the problems of collecting a large amount of data on the current state of equipment, conducting analysis and making managerial decisions.

Physical and chemical characterization of African catfish smoked sausage with different liquid smoke concentrations and immersion durations

Product diversification is needed to increase selling and marketing prices. One of them is the African catfish sausage product. Liquid smoke has been used commercially by the food industry. This study aimed to determine the physical and chemical properties of smoked African catfish after adding different concentrations of liquid smoke and immersion duration. The chemical analysis measured the levels of protein, fat, and phenol. The results showed that sausage with a concentration of 20% liquid and soaking for 30 minutes was the best treatment with a protein content of 43.8 ± 0.34%, a fat of 12.33 ± 0.61%, and phenol 292.74 ppm. Determination of the compound using GC-MS found that the most dominant compound in the smokeless sausage was 2-hexanone, 3,3 dimethyl with a relative concentration of 32.42%. The dominant compound in the besttreated sausage was Furan, tetrahydro-2,2-dimethyl- with a relative concentration of 19%. Liquid smoke penetration is clearly visible in the microstructure of smoked sausages, both in the best-treated smoked sausages and commercial sausages. Scanning Electron Microscope (SEM) magnification of 2.500x shows that the best emulsified smoked sausages have a flatter structure, smaller droplets, and are more refined than smokeless sausages or commercial smoked sausages.