Курсовая работа: Development of technology of crude smoked sausage

Mass fraction of salt in the sausage must not exceed: a semi - no more than 4,5%.

Maximum content of residual nitrite in smoked sausages should not exceed

0,003%, the rest - 0,005%.

Mass fraction of moisture in the semi - 35-47%, boiled-smoked - 38-40%.

In the sausages are not allowed the presence of coliform bacteria (coliforms) and Staphylococcus aureus in 1 g, sulfidredutsiruyuschih Clostridia - in 0,01, pathogens, including salmonella - 25 g [16].

Content in the sausage of toxic elements, aflatoxin B1, nitrosamines. hormones and pesticides must not exceed the permissible levels established by medical and biological requirements and sanitary norms of quality food raw materials and food Ministry of Health of the Republic of Kazakhstan [17].

4.2 Faults and defects of sausages

Spoilage of sausages called mainly the growth of microorganisms in their production process in violation of or noncompliance with technology Institute of storage conditions.

In sausages usually are cocci, bacteria group Subtilis Mesentericus and other typical feedstock. On the outside of the surface of the loaves are deposited microorganisms, under whose influence the shell sausages are moist, sticky and is moistened stuffing [18].

The main defects that arise in violation of the conditions and shelf life of sausages, are:

Sliming. He exposed cooked sausage as a result develop blennogenic microflora during storage of products at temperatures above 20C and high humidity.

Souring exposed cooked meats in recipes to include flour, starch, dairy products. Carbohydrates are decomposed microflora with the formation of acid, resulting in a gain of sausage sour taste and smell.

Growth of molds are the most susceptible smoked, boiled-smoked and smoked sausages that were stored at elevated humid STP.

Rot is the result of decomposition of protein putrefactive bacteria. Stuffing loosened and as a result of liquefaction of gelatin bound proves it with a shell behind her. Decay is accompanied by a decaying house dyes to form sulfmioglobina, resulting in beef acquires a gray-green color. Appears putrid smell.
Rancidification fat. Oxidative damage bacon accompanied by yellowing and the appearance of rancid odor and taste. Bacon can okra Shiva in a dirty-green color due to pigments formed during putrefaction.

Change the color of meat. Color of the sausage meat can be dimmed from full-time shortages of nitrite, made by salting meat. and so is may be the result of denitrifying bacteria, reducing nitrite to nitrogen. In the first case of sausage are considered benign, in the second - poor quality.

Acceptable defects are: a slight deformation of baton new, small, fat, and pollution by combustion products of wood, not a proper form of cross-linked shell, careless breeding, small visible empty shell (1-2 cm), small slips of pale-colored loaves in the form of longitudinal strips, and for smoked and smoked sausages, irregular or insufficient light smoked loaves [19].

In crude smoked sausages on a cover and under it is possible to find out the black stains application of ascorbic acid and its salts (the form of stains wrong can be which reason of occurrence). Fall of the maintenance or the termination of use of ascorbic acid prevents these undesirable phenomena. Black stains can arise at joint processing of the frozen and cooled raw materials when in the course of smoking and drying there are non-uniform biochemical p