Domanova O. Consumer properties fried sausages in natural modified casings

The dissertation is devoted to scientific substantiation commodity assessing of medicinal plants water extracts expediency treatment of natural casings to improve their barrier properties and fried sausage in natural modified casings consumer properties. The chemical composition of medicinal plants and their water extracts. The possibility of aqueous extracts using of sage, yarrow and rose hips, containing a significant amount of tannins from the standpoint of efficacy and safety for additional processing (tanning) natural casings with the aim of improving their barrier properties was grounded. The effect of aqueous extracts of sage, yarrow, rosehip the organoleptic, physico-chemical and morphological characteristics of pork belly were explored, the optimal processing mode (time and concentration of the extract) of natural casings was found. Additional processing by water extracts of medical and vegetative raw materials makes it possible to increase the barrier properties and to keep structural and mechanical properties of natural casings, which leads to their use in sausage production. A comprehensive commodity assessment of fried sausages "Ukrainian" in modified casings established the increase in an exit of finished goods and improvement organoleptic indicators: aroma, consistence, juiciness. Quality was made and scientifically proven patterns changes of characteristics in particular organoleptic, physical, chemical, microbiological under the processes occurring during storage. Experimentally established the possibility of warrantable term extending of fried sausages up to 9 days with the stabilization of their consumer properties through the use of casings with the improved barrier properties. The significance of introduction of fried sausages in modified natural casings in production and consumption is determined. Ukrainian sausages fried in modified natural casings are manufactured under developed and approved regulatory documents TU U 10.1-33297907-001:2012 "Ukrainian sausages fried in modified natural casings. Specifications" introduced in the production of LLC "Saltovsky meat plant" (Kharkiv). Social value of working out lays in increase of biological value of fried sausages in a natural cover, stabilisation of quality and decrease in losses of weight of sausages in the modified covers at the extended period of storage, a possibility of fuller use of potential of intestinal and medicinal raw materials of Ukraine.