The development of the recipe and the quality assessment of raw smoked sausage ”Servelat game”

According to the results of studies of state statistics, the share of raw smoked and raw sausages from the total volume of meat (sausage) products is slightly more than 11 %, and this figure increases every year. This type of sausage products is distinguished by a solid consistency, pronounced organoleptic properties, a sufficiently high protein and fat content and not significant moisture content, due to the listed indicators, the products have high energy value and are in great demand among consumers. The research presents the results of the study on the creation of a new product - raw smoked sausage “Servelat Game.” The purpose of the study was to develop a new formulation of raw smoked sausage product. The objectives of the study included the identification of compliance of organoleptic, physical and chemical and microbiological quality indicators of the developed raw smoked sausage with regulatory documentation (State Standard R 55456-2013, TR TS 034/2013). The assessment of organoleptic indicators of the developed meat product “Servelat Game” showed that the sausage complied with the regulatory documentation; the obtained sample of the product had a pleasant aroma, with the smell of spices and smoking, a spicy-moderate, salty taste. Physical and chemical parameters of the developed product were established (mass fraction of sodium chloride4.2 %, mass fraction of protein 15 %, mass fraction of sodium nitrite 0.0021 %, and mass fraction of fat56.3 %) corresponded to State Standard R 55456-2013. - KMAFAnM, BGKP (coliforms), Salmonella, L. monocytogenes, S. Aureus, sulfite-reducing clostridia were not found, which indicated the compliance of the developed product with TR TS 034/2013.