Assessment of the quality and nutritional value of organic dried sausages

Abstract

Organic production, which is focused on the production of high-quality, high-nutritional and environmentally friendly food products, is becoming increasingly relevant in developed countries, in particular, Ukraine. The purpose of the study is to determine the quality and nutritional value of organic dried sausages. For its implementation, physico-chemical, microbiological, organoleptic, and statistical research methods and approaches to abstraction, synthesis, analysis, systematisation, and generalisation of data are used. Three types of sausages are selected for the study: Sample 1, Sample 2, and Sample 3. As a result of the study, it is identified that all indicators of the investigated samples are controlled and meet the requirements of regulatory documents. During the organoleptic assessment, it is identified that all the investigated samples had a dry surface without damage, an elastic consistency, and a pleasant smell with the aroma of spices. The difference was observed only in colour, it was from dark pink to dark red, which is due to different recipes of sausages. Microbiological analysis of the products shows that there was no pathogenic microflora in all samples. According to the results of the physico-chemical analysis, it is identified that the content of moisture, salt, and sodium nitrite was within the normal range. The difference was observed in protein and fat content. The first sample of sausage showed the lowest protein content (14%), while the second and third samples showed 16.2% and 19.2%, respectively. Substantial differences were also observed in the fat content of the finished product. The lowest level of this indicator was in Sample 3 and was 6.4%, which is 22.8% and 13.6% lower compared to Sample 1 and Sample 2. This difference in protein content is due to the different composition of raw materials of the investigated samples. The lowest caloric content (134 kcal) is identified in Sample 3 sausage, which had the highest protein levels and the lowest fat content. The results obtained practically allow assessing the dietary characteristics of the investigated assortment and orient the consumer in choosing a product in accordance with their individual preferences and needs, characteristics, and nature of the diet