MICROBIOLOGICAL EVALUATION OF COOKED SMOKED SAUSAGES WITH VEGETABLE PROTEINS

Abstract

Boiled and smoked sausages are in demand among wide segments of the population. Therefore, the current tasks of the meat processing industry are: expanding the range, reducing the cost, increasing the biological and nutritional value of the product. Into the basis of this work is the development of a recipe for sausage products enriched with plant components, and determining their microbiological safety. As a vegetable raw material, a cereal-soy textured product (CSTP) was used, as part of which portion of raw material consist brewer's grain flour. Considering that, at vegetable raw materials are usually contaminated to one degree or another with various microbiota, should look ahead the degree of safety not only of the finished product, but also of the raw material. According to microbiological indicators, CSTP complies with DSTU 4538:2006. Soy food texture. Technical conditions.

Samples of cooked-smoked sausages were made using the replacement of beef with CSTP. The control sample was made according to the classic recipe for "Lyubitelska" sausage, in the first, second and third samples, a partial replacement of meat raw materials, in the amount of 1,5-3,5%, was carried out with a cereal-soy textured product hydrated with water in a ratio of 1:1.5. In the finished samples, it was determined that in 5 days of storage at a temperature of 4±2 ºС, the number of MAFAnM in 1 g in the control sample was 6.0·10¹ CFU/g, in the first - 1.0·10² CFU/g, in the second – 1,9·10² CFU/g, in the third – 4,0·10¹ CFU/g, after 15 days of storage at a temperature of 4±2 ºС, respectively - in the control sample – 6,2·10¹ CFU/g, in the first – 1,5·10² CFU/g, in the second – 2,3·10² CFU/g, in the third – 4,4·10¹ CFU/g. Bacteria of colon bacillus group, Staphylococcus aureus, CFU/g sulfite-reducing clostridia and pathogenic microorganisms, in particular Salmonella, were not detected on either the fifth or fifteenth day. According to microbiological indicators, all samples are within normal limits, which indicates their safety. Studies have shown that the use of a cereal-soy textured product, in which soy flour was partially replaced with brewer's grain flour, in the production of cooked-smoked sausages is an effective means of expanding the range, decrease the cost of the finished product, and recycling waste from the brewing industry.