Veterinary and sanitary evaluation of sausage products in Zhytomyr according to quality and safety indicators


Keywords: sausages, organoleptic, physicochemical, bacteriological indicators, veterinary and sanitary assessment

Abstract

Considering the issue of proper veterinary and sanitary control over the production of sausage products, identification of their quality and safety criteria is extremely important. The aim of our research was to carry out a comparative analysis of the quality and safety of sausage products “Miasna Hyldia” of Ltd Zhytomyr Meat Processing Plant i VTF “Marian” Ltd, which is implemented in the trade network of Zhytomyr. The research and production experiment was carried out in the conditions of the sanitary-hygienic laboratory and bacteriological laboratory of the State Institution “Zhytomyr Regional Laboratory Center of the Ministry of Health of Ukraine”. Samples of sausages (6 samples of each species) were taken directly from the trading kiosks of Zhytomyr in the autumn season. According to organoleptic studies, the sausages boiled and smoked by both producers had a dry, durable, elastic shell, mold, and no mildew; the consistency of the section was dense both at the periphery and in the center; noted pink, uniform coloring of minced meat on the cut, white pork. Samples of cooked sausages were made by both manufacturers: there was no dry, elastic shell without damage, mucus and mold; minced sausage slices were evenly colored, white pork. The texture of the sausages was elastic, the taste of the sausages and wipes was juicy, with the inherent taste and aroma of these products, without the foreign smell and taste, moderately salty. According to the results of bacteriological studies, which were carried out in accordance with the requirements of regulatory documents, bacteria of the group of Escherichia coli were detected in the samples of sausages “Shynkova” and “Sardelky with cheese” manufactured by Ltd VTF Marian. In the samples of “Shynkova” sausage “Miasna Hildiya” Ltd “Zhytomyr Meat Processing Plant” the salt content was 2.6 % at the rate of 2.5 %. According to the regulatory requirements, the permissible content of sodium nitrite is up to 0.005 %, and in the samples of the “Miasna Hildiya” sausage “Molochna”, the Zhytomyr meat processing plant Ltd, this indicator reached 0.0082 %. To increase the safety of sausages, we propose to use a natural dye by the method of Kovbasenko V. M., Gorobeya O. M. (2001), which is made from the blood of slaughter animals by stabilizing its 2–3 % table salt and treatment with 6 % or 9 % alcohol solution of acetic acid and gives the sausages a stable color. To eliminate the risk of hazards in the production of sausages, it is necessary to apply an effective system of quality control and safety according to the HACCP system using critical points of veterinary and sanitary control from procurement of raw materials to processing into meat products, storage, transportation and sale.

Downloads

Download data is not yet available.

References

Bogatko, N., Bogatko, L., Salata, V., Semaniuk, V., Serdioucov, J., & Schyrevuch, G. (2017). Veterinary-sanitary control of safety and quality of meat products. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Veterinary Sciences, 19(73), 7–10. doi: 10.15421/nvlvet7302.

Bogatko, N., Bukalova, N., Bogatko, L., Salata, V., АrtemenkoL., & Poltavchenco, T. (2016). Control of quality of fish by use of an improved method for the determination of water-holding capacity of meat. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Veterinary Sciences, 18(2(66), 8–12. doi: 10.15421/nvlvet6602.

Bohatko, N. M., Dzhmil, V. I., & Marchenko, M. V. (2011). Veterynarno-sanitarna otsinka kovbasnykh vyrobiv za pokaznykamy yakosti ta bezpechnosti u TOV “Vizyt” m. Uzyn Kyivskoi oblasti. Visnyk Bilotserkiv. derzh. ahrar. un-tu, 87, 16–19 (in Ukraini-an).

Bohatko, N. M., Salata, V. Z., & Bohatko, D. L. (2013). Identyfikatsiia miasa tvaryn za pokaznykamy yakosti ta bezpechnosti. Nauk. visnyk Lviv. nats. universytetu vet. medytsyny ta biotekhnolohii im. S. Z. Gzhytskoho, 15(4), 8–12 (in Ukrainian).

Kasianchuk, V. V., Berhilevych, O. M., Yefimova, O. M., & Rotasnko, Yu. (2015). Systema prostezhuvanosti – suchasna tekhnolohiia kontroliu v kharchovomu lantsiuhu dlia pidvyshchennia rivnia bezpechnosti kharchovykh produktiv. Vet. medytsyna Ukrainy, 2, 25–29 (in Ukrainian).

Khitska, O. A., Bukalova, N. V. & Slobodeniuk, O. I. (2008). Otsinka yakosti ta bezpeky m´iasa ta m´iasnykh produktiv v umovakh hipermarketu. Nauk. visnyk Lviv. nats. universytetu vet. medytsyny ta biotekhnolohii im. S. Z. Gzhytskoho, 10(1), 464–468 (in Ukrainian).

Kolesnyk, T. L., & Kolesnyk, A. O. (2015). Biolohichna tsinnist varenykh kovbas, shcho mistiat barvnyk iz krovi. Prohresyvni tekhnika ta tekhnolohii kharchovykh vyrobnytstv restorannoho hospodarstva i torhivli: zb. nauk. pr. Kharkiv: KhDUKhT, 1(21), 283–291. http://elib.hduht.edu.ua/handle/123456789/607 (in Ukrainian).

Kotelevich, V. (2017). Veterinary and sanitary assessment of food quality and safety in Zhytomyr region. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Veterinary Sciences, 19(78), 58–61. doi: 10.15421/nvlvet7812.

Kotelevych, V. A., Zghozinska, O. A., & Holovko, O. V. (2015). Vetsanekspertyza i vetsanotsinka kovbas TOV “Sumski miasni vyroby”. Visnyk ZhNAEU, 1(3), 128–130 (in Ukrainian).

Kovbasenko, V. M., & Horobei, O. M. (2001). Vyrobnytstvo kovbas bez vykorystannia nitrytiv i nitrativ. Ahrarnyi visnyk Prychornomoria, 4(14), 166–169 (in Ukrainian).

Trokhymenko, V., Kalchuk, L., & Didukh, M., Kovalchuk, T. I., & Zakharin, V. V. (2018). Vykorystannia kharchovykh dobavok u kovbasnomu vyrobnytstvi ta yikh vplyv na orhanizm liudyny. Visn. Sumskoho nats. ahrar. un-tu. Ser. Tvarynnytstvo, 2(34), 233–237. http://nbuv.gov.ua/UJRN/ Vsna_tvar_2018_2_54 (in Ukrainian).

Abstract views: 3
PDF Downloads: 5
Published
2020-05-07
How to Cite
Kotelevych, V., & Larina, K. (2020). Veterinary and sanitary evaluation of sausage products in Zhytomyr according to quality and safety indicators. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Veterinary Sciences, 22(97), 112-117. https://doi.org/10.32718/nvlvet9718