Baymenov B.M., Raketsky V.A.

A. Baitursynov Kostanay State University.

 

PHYSICAL AND CHEMICAL RESEARCH OF SAUSAGES

 

As a result intensively developing home market of sausage products, the assortment of products constantly renovates. It substantially  complicates authentication and selection of causative agents of toxic foodinfections . Presently only domestic industry produces more than 500 types of the wares, produced in accordance with a state standard and thousands of the brandname products developed in accordance with the technical requirements of firms-producers. It  substantially complicates authentication and selection of toxic foodinfections. From data of worldwide organization of health protection annually almost 30 percents of population of the industrially developed countries suffer the illnesses related to the food poisoning  (Food and agriculture organization of the United Nations, World health organization, 2009).

Material and research methods. For research of sausages were neat being in demand at a population: sausages boiled  “Doctoral », «Milk »  top grade (state standard  23670-79), sausages semismoked « Ukrainian » 1 sort,  « Polish » 2 sort (state standard  16351-86).

Research work was conducted with the use of methods of research :

-Organoleptic (state standard  9959-91 products meat. General conditions of realization of organoleptic estimation)- determined a form, cleanness of surface of long loaf, determined by sight and by an easy touch to the product; smell - at back of product right after the incision of superficial layer and breaking  of long loaves; color - from the side of shell after her removal from the half of long loaf and on the new cut through a middle and along a long loaf; consistency - by the easy pressing on a finger.

By sight determined absence of air emptinesses, grey spots and foreign to the tel. Ñrumbly  determined carefully, by breaking the cut of sausage. total viable count

- microbiological - indexes determined: microbal incurrence(total viable count) state standard   10444.15-94; to the bacterium of family Salmonella in 25 gs, Staphylococcus aureus in a 1 g, coliformss bacterium in a 1 g, sulphit reducing clostrides in 0,01 gs state standard 9958-81 Sausage products and products from meat. Methods of bacteriological analysis. On microbiological indexes pre-production models conformed to the requirements of SanPiN 2.3.2.1078-01 and normatively- of technical documentation, therefore the results of these researches to this dissertation work are not driven.

- physical and chemical - in accordance with operating standards, preparation conducted for state standard  9792-73, determination of maintenance of moisture state standard  9793-74; determination of maintenance of chlorous natrium state standard  9957-73; determination of maintenance of nitrites state standard  29299-92.

Results and discussion. Research was conducted in the pre-production models of the boiled and semismoked sausages. For the exception of false-positive results, researches repeated three times.

The mass stake of moisture is rationed for every name of sausage products : for state standard  23670-79 boiled sausages of sorts : higher - 50-70% first - 60-70% second to 72%; for state standard  20402-75 stuffed sausages - 40-55%; for state standard  16351-86 semismoked sausages - 35-47%, for technical requirements the semismoked sausages - 55 % and higher; for state standard  16290-86 boiled-smoked sausages - 38-40%; for state standard  16131-96 raw smoked sausages - 30-37%; on state standard  49200-83 pates without a shell - 53-63% [10]. Depending on the name rationed mass stake of albumen and fat accordingly: in liver sausages of 12-13% and 12-27%, in the headcheeses of 7,3-18,4% and 7,2-42,7%, in black puddings of 10-15,3 and 10-26%.

Mass stake of nitrites for sausages produced with their use, no more than 0,005%, for raw smoked - no more than 0,003%.

The mass stake of moisture is rationed for every name of sausage products : for state standard  the mass stake of common salt in the boiled sausages no more than 2,2-2,5% semismoked - no more than 4,5% boiled-smoked - 5% , raw smoked - no more than 6%.

The results of physical and chemical research are presented in tables 1,2. From tables evidently, that the physical and chemical indexes of quality of sausage products not always corresponded to the possible norms, exactly exceeding of humidity in the standards of the boiled sausages on 2,1% in and 2,8% in the semismoked sausages. The obtained data testify to the use in technology of production of link moisture components, such as carrageenan , camedy, food phosphates.

A mass stake of NaCl in the standards of an experience group of the boiled sausages was in limits from 1,84 ± 0,14 to 2,44 ± 0,14. It is necessary to mark that at organoleptyc research of taste at this sausage of rejections did not look after.

Table 1.

Physical and chemical indexes are in an experience group of the boiled sausages.

Index

Norm

Standard

¹ 1

Standard

¹ 2

Standard

¹ 3

Standard

¹ 4

Standard

¹ 5

Standard

¹ 6

Mass stake of NaCl, %

2,1

1,89 ±0,14

1,84 ±0,14

2,44 ±0,14

2,10 ±0,14

2,20 ±0,14

1,87 ±0,14

Mass stake nitrite of natrium, %

0,005

0,0014 ±0,0002

0,0013 ±0,0002

0,0026 ± 0,0004

0,0029 ±0,0004

0,0023 ±0,0003

0,0046 ±0,0006

Mass stake of moistures, %

65

69,1 ± 0,5

62,7 ±0,5

65 ±0,5

63,5 ± 0,5

64,2 ±0,5

64 ±0,5

 

Table 2.

Physical and chemical indexes are in an experience group of the semismoked sausages.

¹ of index

indices

Mass stake of NaCl, (%)

Mass stake of nitrite of natrium, %

Mass stake of moistures, %

Standard ¹ 7

2,8±0,14

0,0032±0,0004

55,8±0,5

Standard ¹ 8

2,97±0,14

0,0030±0,0004

54,9±0,5

Standard ¹ 9

2,47±0,14

0,0037±0,0005

55,0±0,5

Standard ¹ 10

2,20±0,14

0,0013±0,0002

55,0±0,5

Standard ¹ 11

2,47±0,14

0,0039±0,0005

45±0,5

Standard  ¹ 12

2,69±0,14

0,0029±0,0004

55±0,5

Norm

4,5

0,005

47

 

From tables evidently, that the physical and chemical indexes of sausage products not always corresponded to the possible norms, exactly exceeding of humidity in the standards of the boiled sausages on 2,1% in and 2,8% in the semismoked sausages. The obtained data testify to the use in technology of production of link moisture components, such as carrageenan , camedy, food phosphates. The indexes of mass stake of NaCl were exceeded in the boiled sausages on 0,34%. On microbiological indexes pre-production models conformed to the requirements of SanPiN  2.3.2.1078-01 and normatively - to technical documentation.

A table of contents of nitrite of natrium in all investigated standards of sausages was within the limits of the set norm is a no more than 5 mg on 100 gs of product :

- hesitated from a 1,3 ± 0,02 mg to 4,6 ± 0,02 mg on 100 product at the boiled sausages,

- made from a 1,3 ± 0,04 mg a to 3,9 ± 0,02 mg on 100 product at the semismoked sausages.

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