Veterinary and sanitary evaluation of semi-smoked sausage products of Yakutia processing enterprises

The purpose of the study is a veterinary and sanitary assessment of semi-smoked sausages from different meat processing enterprises in Yakutia for compliance with the requirements of regulatory documents in a comparative analysis. Objectives: to study the organoleptic, physico-chemical and microbiological characteristics of semi-smoked sausages. For the study, samples of semi-smoked Polskaya sausages were taken from the retail chain of stores of two different manufacturers: Agricultural Production Complex Churapcha in the village of Churapcha, Churapchinsky ulus (sample № 1) and LLC Hotu-As in Yakutsk (sample № 2). According to the results of laboratory tests of the samples, differences were noted in the color of the cut, the size and quality of the knitting of the loaves: the sausages of SHPK Churapcha are red, the loaves are straight, unscrewed into a natural casing (casing), 20 cm long, the sausages of Khotu-As LLC have cut pink, sausages are straight in the casing with a tie on the first loaf 16 cm long. The acidity regulator E262 wae added to the recipe for semi-smoked sausages of Khotu-As LLC, the shelf life of chilled sausages is 30 days, the shelf life of semi-smoked sausages from the Churapcha agricultural production facility is 15 days, subject to storage from 0 to 6 °C. The average value of the mass fraction of moisture in semi-smoked Polish sausages of sample № 1 is 38.26 ± 0.25 %, sample № 2 is 43.23 ± 0.25 % (norm - no more than 45 %), the mass fraction of table salt of sample № 1 - 3.2 ± 0.1 %, samples № 2 - 3.2 ± 0.1 % (norm - no more than 3.5 %), mass fraction of sodium nitrite of sample № 1 and sample № 2 - 0.001 % (norm - no more than 0.005 %). During microbiological analysis, the QMAFAnM value in all samples does not exceed the normalized value of 2.5 * 103; staphylococcus (St. aureus) and Escherichia coli were not isolated in 1 g of product; growth characteristic of pathogenic microorganisms, including salmonella, listeria (Listeria monocytogenes) was also not detected in 25 g of product. Samples of semi-smoked sausages comply with the requirements of regulatory documents and can be sold in the retail chain without restrictions.