The range and quality assessment of boiled-smoked sausage products produced by sausage shop SPK "Kolkhoz Sverdlova"
The article considers the assessment of quality of sausages on organoleptic and physical and chemical indicators is. Object of research are sausage boiled-smoked cooled «Baynovskaya», «Shchipachevskaya» and «Poldnevskaya» of premium sort. Assessment of quality of boiled-smoked sausages on organoleptic and physical-chemical indicators is carried out according to the requirements of GOST 16290-86 «Sausages boiled and smoked. Specifications». Of organoleptic indicators appearance, smell and taste, consistence, color, look and drawing on a section are defined. Of physical and chemical indicators in boiled-smoked sausages the mass fraction of moisture, a mass fraction of starch, a mass fraction of table salt, a mass fraction of nitrite-sodium are normalized. By results of the carried-out quality assessment all samples of sausages on the studied indicators conform to requirements of the standard.