Development of domestic standards on raw smoked sausages
Questions of improvement of quality and safety of raw smoked sausages are considered. Changes of the range of domestic raw smoked sausages since 30th years of the last century are analyzed. The comparative assessment of experimental data of humidity of forcemeat of separate names of sausages is carried out. Changes of requirements of standards to humidity of ready sausages are studied. Modeling of change of structure and properties of forcemeat of sausages in the course of technological processing is carried out. On the basis of average values of humidity of forcemeat of sausages, final humidity after heat treatment of raw smoked sausages is defined, at achievement of activity of water 0,90 (semi-dry sausages) and 0,88 (dry sausages). It was found that the mass loss during the heat treatment of sausages with a high content of fat and protein are minimum, sausages with a low content of fat and protein are maximium. Recommendations about improvement of maturing drying of moist and dry raw smoked sausages depending on an initial chemical composition of forcemeat are submitted