Smoking method influence on raw smoked sausage qualitative indicators

The paper considers and substantiates the use of the smoking food preparation "Supersmoke 150 NE" in the production of raw smoked sausages. A recipe for the production of raw smoked sausage is pro-posed. As a result of the use of the smoking preparation "Supersmoke 150 NE" in the production of raw smoked sausages, a positive environmental impact on the product, as well as an impact on the external environment, was established. The smoking liquid was used by the method of applying it to the surface of the product using immersion. The use of liquid smoke on the surface of the product ensured high safety and improved quality indicators of the prototype. The aim of the study was to study the effect of smoking methods on the quality indicators of raw smoked sausage. Research objectives: to substantiate the choice of a smoking product in the production of raw smoked sausage; to develop a recipe for raw smoked sausage using a smoke preparation; to determine the quality indicators of raw smoked sausage using the "Supersmoke 150 NE" smoking preparation; to determine the content of carcinogenic substances (nitrosamines and benzo (a) pyrene) in the samples of raw smoked sausage under study. It was found that in the prototype with the replacement of beech chips during smoking with a smoke preparation using an atomizer, the appearance corresponded to this product, the taste and smell had a pronounced characteristic of the product with the addition of the smell of smoking flavoring, the consistency was dense. The samples under study did not contain a critically permissible norm of nitrosamines and benzo (a) pyrene