The principal aim of this study was to determine technological possibility of utilization of condensed porcine blood plasma containing about 21% of protein for production of "Salami" type raw sausages. These studies were based on evaluation of dynamic of fermentation changes and sensory quality of final products. Four variants of blood plasma preparations were applied in the study, it means: fresh condensed plasma, fresh condensed plasma modified microbiologically with addition of lactic acid bacteria cultures mixture, fresh condensed blood plasma modified with addition of liquid smoke preparation and dried blood plasma preparation after its water rehydration to the level ensuring total protein content of 21%. Sausages were next analyzed for content of lactic acid, total amount of volatile low fatty acids, pH-value, content of ethyl alcohol and their sensory acceptance. The relationships between analyzed chemical quality characteristics and sensory acceptability of experimental sausages were found.
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