INVESTIGATION OF CHANGES IN THE PHYSICO-CHEMICAL VALUES OF RAW SMOKED SAUSAGE «FAMILY» IN THE PROCESS OF MATURATION

The analysis of literary sources shows that there are many ways to improve the consumer properties of raw sausage products, but starter cultures occupy the leading positions in this list. They are one of the most important factors in forming the quality of sausage products. Correctly selected cultures contribute to: accelerated formation of the consistency and color of the taste and aroma of the sausage; suppression of vital activity of putrefactive and sanitary-indicative microorganisms.
Taking into account the results of the experiment on the stabilization of microbiological indicators of raw smoked sausages, it is possible to assume that the parameters taken into account in the technology ensure microbiological stability and safety of the finished product.
Sausage, like other meat products, is the main source of protein. The amount of fat should be such that it improves the quality of the sausage, as a large amount of fat affects the taste of the product and its digestibility. Free fatty acids and carbonyl compounds are products of the breakdown of fats, which play an important role in the formation of aroma. Therefore, in this article, the data of the study of physical and chemical values of raw smoked sausage "Family" in the process of ripening are presented.

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