Description:
Abstract The use of strong alcohol in the processing of semi-smoked sausages is proposed in order to impart aroma and taste to ready-made sausages, as well as to expand the assortment list of manufactured products. In the course of the study, 5 variants of semi-smoked sausages were processed under the State Standard 34162-2017 “Processing semi-smoked sausages. General processing terms”. The formulations of the prototypes include balsam, liqueur, cognac and rum in the amount of 4% by bulk of unsalted raw materials. Alcohol has denaturing properties with respect to protein, accompanying meat softening when marinated. It has been found that the addition of strong alcoholic beverages did not have any negative effect on the quality indicators of semi-smoked sausages. By organoleptic and physicochemical indicators all product items cooked corresponded to the state standard. Each sample made had an attractive exterior and were highly appreciated by the tasting committee. The tasting committee awarded the highest points for the exterior, color and taste the semi-smoked sausage cooked with the addition of 4% of rum. The use of rum in the formulation of semi-smoked sausage in the amount of 4% of the bulk of unsalted raw materials led to an increase in the total score for the organoleptic assessment of the product quality from 50.15 to 50.86 points. In the samples of items with the addition of alcohol, an increase in the bulk proportion of protein and bulk proportion of fat has been noted, the energy value of final food stuffs also increased with a decrease in the bulk proportion of moisture in them. Further studies on the processing of a semi-smoked sausage formulation with an optimal rate of introduction of the most successful version of a strong alcoholic product – rum seems to be promising.