Study of biologically safe methods for the prevention of molding sausages

The work is devoted to the study of the degree of molding of sausages in a household refrigerator and the study of biologically safe methods for preventing molding of raw smoked sausages. The samples of the study were raw smoked sausages of the highest grade “Moskovskaya” and “Braunschweigskaya”, manufactured according to GOST 12600-67 and the first grade “Evreyskaya” (TU U 10.1.-61104728-001) and “Molodezhnaya” (DSTU 4427:2005) TM “Luganskaya” Delicacies." The use of a 1% hydrogen peroxide solution, an alcoholic solution of propolis 10.0% and a mixture of a 5.0% propolis solution with a 0.5% hydrogen peroxide solution increased the time for the first colonies of filamentous fungi to appear on the surface of loaves of raw smoked sausages by 21-24 days (from 9 to 30 days) and reduced the intensity of the lesion by 3-3.5 times. The organoleptic, physicochemical and microbiological properties, as well as the biological safety indicators of the product in both test and control samples met the requirements of the scientific and technical documentation and had no significant differences.