title: [Hygienic evaluation of smoked sausages produced by traditional and improved technologies].
abstract: The results of the physico-chemical and hygienic investigations of smoked sausages produced according to the improved technology were compared to those of routine products. The changes in the content of smoking substances in uncooked smoked sausage depend on the duration of smoking and drying. Microstructural and microbiological data, as well as carcinogenic compounds detected in the samples studied have been presented. It has been shown that the use of vacuum evaporation improves the product structure and significantly decreases the content of carcinogenic substances in smoked sausages, as well as makes better their taste and scent, that leads to the improvement of consumer's properties of the product.
authors.forename: N V
authors.initials: NV
authors.lastname: Zav'ialov
authors.forename: V V
authors.initials: VV
authors.lastname: Vagin
authors.forename: L V
authors.initials: LV
authors.lastname: Zimina
authors.forename: L N
authors.initials: LN
authors.lastname: Baranova
authors.forename: I A
authors.initials: IA
authors.lastname: Shendrikova
authors.forename: P P
authors.initials: PP
authors.lastname: Dikun
mesh_terms: D000818:Animals; D004044:Dietary Proteins / Q000032:analysis / Q000592:standards*; D005506:Food Contamination / Q000032:analysis*; D005524:Food Technology / Q000379:methods / Q000592:standards*; D005525:Food-Processing Industry / Q000592:standards*; D008461:Meat Products / Q000032:analysis / Q000592:standards*; D011786:Quality Control; D012426:Russia; D013552:Swine
chemical_list: D004044:Dietary Proteins
vernacular_title: K gigienicheskoĭ otsenke kopchenykh kolbas vyrabotannykh po traditsionnoĭ i usovershenstvovannoĭ tekhnologiiam.