Organoleptic evaluation and tasting of sausage products

Abstract

With the formation and stabilization of the Ukrainian economy become crucial importance issues of quality and competitiveness of domestic products. In Ukraine produced and supplied to the realization of a significant number of sausage products which can cause in certain conditions the risk to the consumer (poor-quality materials, violations of sanitary regulations during production, realization, etc).

This applies to of sausage products produced on entities of small businesses and individual enterprises, which lacks a system of self-monitoring safety according to requirements of Hazard Analysis and Critical Control Points.

The domestic legislatures have repeatedly tried to introduce criminal liability for  substandard products production and only in 2013 in The Supreme Council of Ukrainewas consider the draft law "On responsibility for producing low-quality products".  It provides greater responsibility to producers for quality products appropriate amendments in 13 laws of Ukraine, the Law "On withdrawal from circulation, processing, recycling, destruction, or further use of low-quality and dangerous products", "On veterinary medicine ", etc [4].

September 20, 2016 came into force the Law of Ukraine "On basic principles and requirements for safety and food quality", according to which responsibility fully entrusted to producer. Therefore, it should be noted that one reason for the production and realization of low-quality of sausage products there is imperfect veterinary and sanitary control in production and realization.

In addition, the low  providing meat products to population of Ukraine has led to a deficiency of animal protein (33%), which is a serious basis for the development of scientifically based ways and control of safety and quality not only raw materials, but also technology production of meat products [5].

According to the Committee for Protection of Consumer Rights: In Ukraine 80% food products are falsified. The most common is to replace the food due to substitutes with another species and lower quality. Such fake often occurs in the production of sausages.

Objective: to study the quality and safety of sausage products that came to realization on agricultural markets of Odessa, Ukraine.

Material and methods. Research conducted at the Department of veterinary and sanitary expertise Faculty of Veterinary Medicine of Odessa State Agrarian University, and in government laboratories veterinary and sanitary expertise in agricultural markets Odessa.

Samples of sausages were taken with doctors state laboratories of veterinary-sanitary expertise that control the quality of animal products for trade facilities. Studies conducted in the laboratory of veterinary-sanitary examination of the Odessa State Agrarian University according to State Standard 4436: 2005; State Standard 4435: 2005; State Standard 4427: 2005.

Results and discussion. For research were taken three types of sausages: boiled, half smoked and summer sausage, which passed veterinary and sanitary control official doctors, in compliance with existing "Rules of veterinary inspection before slaughter animals and veterinary and sanitary expertise of meat and meat products" (paragraph 17) and were recognized high-quality by the applicable regulations.

The samples examined in the laboratory of veterinary and sanitary expertise OSAU and Odesa regional state veterinary laboratory in accordance with the applicable "Mandatory minimum list of research row materials, products of plant and animal origin, etc".

Research of sausages conducted by external examination of all parties of sausages, 10% sausage baguettes without cuts and 1% - with cuts. Visual inspection identified: general appearance, odor, presence of fat flows ("lanterns") and other defects.

In the context of baguette identified color minced meat and bacon, minced meat texture, presence of gray spots and foreign matter. The smell quickly identified by breakage baguette. Frankfurters and wieners examined by warming up in the water.

High-quality sausage products conform the following requirements: shell clean, dry, no spots, no damage, tight to the forcemeat. Color baguettes on cuts are homogeneous, complies the assortment. Mincemeat without gray spots, evenly mixed with bacon, white with transparent hue (the first class of sausages may be 10% with yellow shade, second - 15%). Sausages have flavor with spices and smoking, pleasant taste, without other smells, well cooked.

The overall qualitative assessment of sausage products installed after tasting by a commission of a 9-point scale with the main indicators: appearance, color, texture, smell and taste.

Conducted research it was found that all samples of sausages were good quality by organoleptic characteristics. Organoleptic evaluation of boiled sausages conducted according to State Standard 4436: 2005. Thus the sausage "Lyubytelska" is fully conform to high grade, small straight baguettes length 45 cm, with one transverse ligation in the middle. The look forcemeat on the cut in all samples had a light pink color, was equally milled, without cavities and gray spots, containing pieces of bacon a white color, sides size till 6 mm.

Summer sausages organoleptic evaluation was conducted in accordance with State Standard 4427: 2005. So, after evaluation the sausage "Moskovskaya" conform to the high grade of sausages, with a pleasant, moderately salty and slightly spicy flavor, aroma with spices and smoked, without foreign taste and odor. Baguettes were straight, length 27 cm, with transverse ligations in the middle. The view forcemeat on the cut without gray spots and cavities, equally mixed, with pieces of bacon no larger than 6 mm.

Sausage "Lyubytelska" after organoleptic research referred to the first class and had a nice flavor with aroma of spices and smoked. Baguettes straight, length 40 cm, with four transverse ligations at an equal distance. Mincemeat without gray spots, contains no cavities, evenly mixed with pieces of bacon no larger than 8 mm.

Sausage "Cervelat" referred to higher grade, pleasant taste (slightly spicy and salty taste, without foreign smell), with a pronounced flavor of spices and smoked. Baguettes are straight, length of 20 to 40 cm, with three transverse ligations at the upper end of long loaf. Mincemeat on the cut looks equally mixed, with no gray spots and cavities, contains pieces of pork no larger than 3 mm.

Sausages which by appearance and organoleptic evaluation had admitted high-quality - in the laboratory investigated also by tasting.

During the tasting evaluation found that the quality of sausages, which are realized in agricultural markets, had a tasting score range from 7.8±0.1  to 8.6±0.2, which is relatively high valuation.

Regarding specific quality, the lowest evaluation was tasting the sausage the second grade "Chayna" for all indicators from 7.8±0.2 to 7.9±0.2. Low tasting evaluation of these indicators is due, most likely, failure with veterinary and sanitary requirements for the realization of sausages on agricultural markets. The highest quality sausages were rated "Lyubytelska " with a total score of 8.6±0.2 points, "Cracivska" -  8.5±0.2 and "Moskovskaya " - 8.5±0.2.

Conclusions and prospects. Summarizing the results of research by organoleptic estimate of sausages that were made at agricultural markets to the realization, revealed that all examined sausages were good-quality. For 9-point scale, the quality varied in the range of 7.8 to 8.6 points, corresponding to the current requirements.

In the future, will present materials on microbiological and chemical-toxicological studies.