We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Formation of quality and safety of offal sausages.
- Authors
Bilyk, Lina; Popova, Natalia
- Abstract
Introduction. The research was carried out to determine the influence of the method of packaging sausages on the period of their storage. Materials and methods. The research was carried out on the samples of offal sausages. These samples are made in production conditions. The pH of sausages and moisture content were studied. The pH level was investigated by potentiometric method, dry content was investigated in the sausage moisture content. Results and discussion. The water content of the product is closely related to the stability of the product during storage and its transportability, as well as the suitability for further processing, as excess moisture promotes the flow of enzymatic and chemical reactions, activates the activity of microorganisms, including those that cause damage to the product, in particular its mold. In this regard, the moisture content in the product determines the terms and conditions for its storage. The optimum moisture content in off-sausage is 52%. The moisture content of sausage can be influenced by various factors, such as temperature and storage conditions, the type of packaging chosen for sausage wares, and the terms of its storage. In the course of the research carried out, this indicator changed as follows: in the control sample did not go beyond the norm, in fresh sausage, without packaging for 6 days, the storage rate decreased to 44%, in frozen - to 50. In sausage, which was stored in a plastic bag, the mass fraction of moisture increased to 55%, and in sausage in parchment up to 53%. pH is an indicator of the degree of freshness of sausage products. The value of active acidity plays an important role in the storage of sausage products. Changing this indicator in the direction of alkaline environment indicates the beginning of the development of microorganisms and the beginning of damage to sausage. The optimum pH value for offal sausage is 6-7. In the analysis of the samples studied, the following results were obtained: fresh sausage without packaging (6 days study) - 7, frozen sausages - 6.5, sausages in a plastic bag - 7.5, sausages in parchment - 7.2. Conclusions. The formation of the qualitative and safe product is affected by a number of indicators such as moisture content and pH of the product. In this case, it is important to choose a quality and efficient packaging. According to the conducted researches, the best packaging method is parchment packing.
- Subjects
SAUSAGES; MOISTURE content of food; POTENTIOMETRY; ACIDITY; ALKALINE solutions
- Publication
Ukrainian Journal of Food Science, 2018, Vol 6, Issue 1, p54
- ISSN
2310-1008
- Publication type
Article
- DOI
10.24263/2310-1008-2018-6-1-8