Efficiency of the use of food additives in the manufacture of raw-smoked "soprano" sausage
The article presents the results of the study of the quality indicators of uncooked smoked sausage "Soprano", produced by LLC "Dobrogost" using food additives from different companies. It was established that the production of raw smoked sausage "Soprano" with food additives from different manufacturers at the enterprise is carried out in full accordance with the technological instruction and the requirements of the state standard. The quality of smoked sausage "Soprano" with a food additive produced by Zaltech complies with the requirements of GOST R 55456-2013 for organoleptic, physico-chemical and microbiological indicators; in sausage with Texpro, the pH value below the standard is 0.5 and 14% than in the batch made with Zaltech additives.