Anotace:
Recently, there has appeared a tendency to use non-traditional animal raw materials to expand the range of sausages. The purpose of the research is to determine the organoleptic and physico-chemical properties, as well as quality indicators of new sausages with a mass fraction of deer muscle tissue in the recipe (> 60%). An organoleptic evaluation was carried out, then the study of physicochemical parameters, the mass fraction of protein, fat, salt, sodium nitrite, total phosphorus, and residual activity of acid phosphatase was performed. Next there were studied such microbiological indicators as QMAFAnM, BGKP (coliforms), sulfite-reducing clostridia, Staphylococcus aureus, and pathogenic microorganisms: Salmonella, Escherichia coli, Listeria monocytogenes. Safety indicators have been established: the content of toxic elements (mercury, arsenic, cadmium, lead) and quality indicators: the content of nitrosamines, pesticides. The quality control of packaging and labeling was carried out visually in accordance with the requirements of the standard. The temperature is measured inside the product with a glass liquid thermometer. The net weight of consumer packaging was determined gravimetrically by static weighing. It has been proved that all three types of the studied sausages «Zavtrak okhotnika», «Drezdenskiye» and «Oldenburgskiye» corresponded to the normative documentation in terms of organoleptic, physico-chemical properties, quality and safety indicators, nutritional value.