atuВестник Алматинского технологического университетаThe Journal of Almaty Technological University2304-568X2710-0839АО "АТУ"10.48184/2304-568X-2022-3-130-137atu-1083Research ArticleТЕХНОЛОГИЯ ПИЩЕВОЙ И ПЕРЕРАБАТЫВАЮЩЕЙ ПРОМЫШЛЕННОСТИFOOD AND PROCESSING INDUSTRY TECHNOLOGYДинамика цвета вареных колбас после восстановления нитритов и введения биологически активных веществColor dynamics of cooked sausages after nitrite reduction and incorporation of biologically active substancesКолевН. Д.KolevN. D.

кафедра мясных и рыбных технологий

4002

Пловдив

Department of Meat and Fish Technology

4002

Plovdiv

nik0zzz11@gmail.comВлахова-ВангеловаД. Б.Vlahova-VangelovaD. B.

кафедра мясных и рыбных технологий

4002

Пловдив

Department of Meat and Fish Technology

4002

Plovdiv

БалевД. К.BalevD. K.

кафедра мясных и рыбных технологий

4002

Пловдив

Department of Meat and Fish Technology

4002

Plovdiv

ДрагоевС. Г.DragoevS. G.

кафедра мясных и рыбных технологий

4002

Пловдив

Department of Meat and Fish Technology

4002

Plovdiv

«Университет пищевых технологий»Болгария«University of Food Technologies»Bulgaria20222609202203130137Copyright © Колев Н.Д., Влахова-Вангелова Д.Б., Балев Д.К., Драгоев С.Г., 20222022Колев Н.Д., Влахова-Вангелова Д.Б., Балев Д.К., Драгоев С.Г.Kolev N.D., Vlahova-Vangelova D.B., Balev D.K., Dragoev S.G.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://atu.ejournal.kz/jour/article/view/1083

   В большинстве случаев цвет мясных продуктов является фактором, влияющим на потребительский выбор. Его формирование и сохранение является высшим приоритетом. Нитрит натрия используется для фиксации приятного розово-красного цвета, но также имеет негативный имидж у потребителей, ориентированных на продукцию с чистой этикеткой. Повышение ценности побочных продуктов производства розового масла путем их включения в пищевые продукты в качестве натуральных добавок является перспективной областью исследований. Разработаны рецептуры вареных колбас, содержащие смесь трех биологически активных веществ (БАВ) и различный уровень снижения нитрита натрия: АН100, АН75, АН50, АН25, АН0 и контроль - С. Цветовые признаки CIE L*, a*, b* оценивали в течение 14 суток хранения в холодильнике (0-4 °С). Также оценивали их изменение в динамике каждые 10 мин в течение часа на воздухе. Внесение ингибировало окисление пигментов мяса при охлаждении и замедляло выцветание розово-красной окраски поверхности поперечного среза при 60-минутной выдержке на воздухе. Колбасы, произведенные со снижением содержания нитритов до 50 % и смесью трех БАВ, имеют меньшую светлоту (L*), более высокую интенсивность красного цвета (a*) и меньшую желтизну (b*) поверхности поперечного разреза по сравнению с контрольным образцом.

   In most cases, the color of meat products is the factor influencing consumer choice. It’s formation and preservation is the highest priority. Sodium nitrite is used for fixation of the pleasant pink-red color, but also has a negative image from the consumers oriented towards clean label products. The valorization of rose oil-industry by-products by their incorporation in foods as natural additives is growing research area. The formulated cooked sausage recipes, contain blend of three biologically active substances (BAS) and different level of sodium nitrite reductions: AN100, AN75, AN50, AN25, AN0 and control - C. Color attributes CIE L*, a*, b* were assessed during 14 days of chilled storage (0-4 °C) and their changes in dynamics were evaluated every 10 min for an hour at air exposure. The incorporation of the inhibit the oxidation of meat pigments during the chilled storage and slowed down the fading of the pinkred color of the cross-cut surface during the 60 min of air exposure. The sausages produced with up to 50 % nitrite reduction and the blend of three BAS have lower lightness (L*), higher intensity of the red color (a*) and lower yellowness (b*) of the cross-cut surface in comparison to the control.

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The authors declare that there are no conflicts of interest present.