Bulletin Samara State Agricultural AcademyBulletin Samara State Agricultural Academy1997-32252782-4225Samara State Agrarian University23351Research ArticleINFLUENCE OF THE COMPLEX FOOD ADDITIVE «FLEISHWURST A 35269» (15% BEEF SIMULATION ) ON THE QUALITY OF COOKED SAUSAGES FROM POULTRYRomanovaT Ncand. agricultural sciences, associate professor of the department «Technology of processing and examination of products of animal husbandry»roma_alisa_ru@mail.ruFSBEI HPE «Samara state agricultural Academy»15122013411912411032020Copyright © 2013, Romanova T.N.2013The research purpose – to expose influence of complex food addition «Fleishwurst A 35269» (15% beef simulation) on the quality of cooked sausages from poultry. Studies were conducted in laboratory conditions of the chair «Technology of processing and examination of products of animal husbandry» of t Samara state agricultural Academy, faculty of technology and in the testing laboratory of FSEI «Samara referential centre of the Federal service for veterinary and phytosanitary control». The object of research were cooked sausages from poultry with the addition of a complex food aromatic additives, which was part of minced meat in different quantities, %: 0,6; 0,8; 1,0; 1,2. The control sample was submitted without the Supplement. On the basis of the studies, conclusions can be made: the use of a complex food additive «Fleishwurst A 35269» in the production of sausages improves the flavour and sausages, manufactured products is more juicy, tender, increases the range of finished products. All the samples had good organoleptic characteristics, but it is best manifested themselves samples 4,5. Their appearance was more delicious and had excellent taste qualities, physico-chemical indicators of the best have samples 2 and 5 for fat content and samples 2 and 4 the content of the protein. Total moisture, хлористому sodium all models conform to the permitted norm. The best option experience was 5 model with the addition of 1.2% food additive, he was more gentle, pleasant on taste, with excellent taste characteristics that distinguishes it from the other examined samples of sausages.Poultrypoultryfoodadditivequalityптицеводствоптицапищеваядобавкакачество[1. Антипова, Л. В. Методы исследования мяса и мясных продуктов // Современные проблемы науки и образования. – 2009. – №1. – С. 22-22.][2. Жаринов, А. И. «Технологизмы» мясного сырья // Мясная индустрия. – 2008. – №2. – С. 26-29.][3. Климова, Е. В. О безопасности продуктов питания с пищевыми добавками // Пищевая и перерабатывающая промышленность : реферативный журнал. – 2008. – №3. – 886 с.][4. Коснырева, Л. М. Экспертиза колбасных изделий // Вестник Российского экономического университета им. Г. В. Плеханова. – 2008. – №5. – С. 101-108.][5. Садриев, Д. С. Рынок мяса и колбасных изделий в России // Вестник сельскохозяйственных и перерабатывающих предприятий. – 2006. – №2. – С. 53-56.][6. Сычева, О. В. Повышение точности органолептической оценки // Достижение науки и техники АПК. – 2010. – №12. – С. 79-80.][7. СанПиН 2.3.21078-01. Гигиенические требования безопасности и пищевой ценности пищевых продуктов [Электронный ресурс]. – URL : http://zakonrus.ru/gost/sanpin_232_1078_01.htm (дата обращения : 03.07.2013).][8. СанПиН 2.3.21293-03 Гигиенические требования по применению пищевых добавок [Электронный ресурс]. – URL : http://www.bestpravo.ru/federalnoje/ea-normy/o4b.htm (дата обращения : 03.07.2013).][9. ТУ РФ 01-177-02. Сардельки и сосиски. Технические условия. – Мичуринск, 2007. – 35 с.]