atuВестник Алматинского технологического университетаThe Journal of Almaty Technological University2304-568X2710-0839АО "АТУ"10.48184/2304-568X-2023-2-55-61atu-1785Research ArticleТЕХНОЛОГИЯ ПИЩЕВОЙ И ПЕРЕРАБАТЫВАЮЩЕЙ ПРОМЫШЛЕННОСТИFOOD AND PROCESSING INDUSTRY TECHNOLOGYПрименение Rosa canina l. для частичной замены нитрита натрия в колбасахApplication of rosa canina l. to replace sodium nitrite in sausageshttps://orcid.org/0000-0002-8332-8102КененбайГ. С.KenenbayG. S.

050060, г. Алматы, пр. Гагарина 238 Г

050060, Almaty, 238 G Gagarin Ave.

https://orcid.org/0000-0002-9051-2119ТурсуновА. А.TursunovA. A.

050060, г. Алматы, пр. Гагарина 238 Г

050060, Almaty, 238 G Gagarin Ave.

https://orcid.org/0000-0002-1175-935XЖумалиеваТ. М.ZhumalievaT. M.

050060, г. Алматы, пр. Гагарина 238 Г

050060, Almaty, 238 G Gagarin Ave.

t.zhumalieva@rpf.kzhttps://orcid.org/0000-0002-3178-8991ТултабаевН. З.TultabaevN. Z.

050060, г. Алматы, пр. Гагарина 238 Г

050060, Almaty, 238 G Gagarin Ave.

ТОО «Казахский научно-исследовательский институт перерабатывающей и пищевой промышленности»КазахстанLLP "Kazakh Research Institute of Processing and Food Industry"Kazakhstan202330062023025561Copyright © Кененбай Г.С., Турсунов А.А., Жумалиева Т.М., Тултабаев Н.З., 20232023Кененбай Г.С., Турсунов А.А., Жумалиева Т.М., Тултабаев Н.З.Kenenbay G.S., Tursunov A.A., Zhumalieva T.M., Tultabaev N.Z.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/1785

Среди мясных продуктов высоким спросом у потребителей пользуются колбасные изделия, ввиду готовности к употреблению без дополнительной обработки, специфичного приятного вкуса и аромата и относительно длительного срока хранения. Однако в составе колбас используется ряд синтетических добавок, которые в перспективе могут быть заменены натуральными растительными ингредиентами с функциональными свойствами. Целью исследований была оценка возможности применения экстракта шиповника (Rosa canina L.) как натуральный ингредиент для частичной замены нитрита натрия в составе вареных колбас. Были выработаны 5 партий вареных колбас: 1) позитивный контроль с нитритом натрия, 2) негативный контроль без нитрита натрия, 3) опытная партия с 3% концентрацией, 4) с 8% концентрацией, 5) с 15% концентрацией экстракта шиповника (Rosa canina L.). Исследование эктрактов Rosa canina L. на содержание сухих веществ, сахаров, полифенолов и антиоксидантной активности показало их значительный рост. Показатели антиоксидантной активности вареных колбас показали также тенденцию к росту с увеличением концентрации экстракта в составе. Однако для рекомендации Rosa canina L. в качестве антиокислительного компонента для частичной замены нитрита натрия в составе колбасных изделий необходимы дополнительные исследования по развитию микробиологических показателей в процессе хранения и органолептический анализ. Практическая ценность приведенных исследований заключается в изучении влияния растительных экстрактов, содержащих биологически активные компоненты, на характеристики качества готовых колбасных изделий.

Among meat products, sausages are in high demand among consumers, due to their readiness for consumption without additional processing, specific pleasant taste and aroma, and relatively long shelf life. However, a number of synthetic additives are used in the composition of sausages, which in the future can be replaced by natural plant ingredients with functional properties. The aim of this study was to evaluate the possibility of using rosehip extract (Rosa canina L.) as a natural ingredient to replace sodium nitrite in cooked sausages. 5 batches of boiled sausages were produced: 1) positive control with sodium nitrite, 2) negative control without sodium nitrite, 3) experimental batch with 3% concentration, 4) with 8% concentration, 5) with 15% extract concentration wild rose (Rosa canina L.). The study of extracts of Rosa canina L. on the content of solids, sugars, polyphenols and antioxidant activity showed their significant increase. Indicators of antioxidant activity of boiled sausages also showed a tendency to increase with an increase in the concentration of the extract in the composition. However, to recommend Rosa canina L. as an antioxidant component to replace sodium nitrite in the composition of sausages, additional studies on the development of microbiological indicators during storage and organoleptic analysis are required.

колбасыэкстрактшиповникнитрит натриянатуральные ингредиентыантиоксидантная активностьsausagesextractrosehipsodium nitritenatural ingredientsantioxidant activityПредставленные исследования выполнены в рамках проекта «Разработка технологии экспортоориентированных новых видов мясных изделий и консервов из мяса конины, говядины, баранины, козлятины и мяса птицы с применением растительного сырья и новых пищевых ингредиентов», программно-целевого финансирования на 2021-2023 годы «Разработка наукоемких технологий глубокой переработки сельскохозяйственного сырья в целях расширения ассортимента и выхода готовой продукции с единицы сырья, а также снижения доли отходов в производстве продукции» BR10764970, финансируемой Министерством сельского хозяйства Республики Казахстан.ReferencesGonzález, Raquel. “Persimmon (Diospyros kaki Thunb.) coproducts as a new ingredient in pork liver pâté: influence on quality properties.” International Journal of Food Science & Technology 54, no. 4 (2018): 1232-1239. doi: 54.10.1111/ijfs.14047.González, Raquel. “Persimmon (Diospyros kaki Thunb.) coproducts as a new ingredient in pork liver pâté: influence on quality properties.” International Journal of Food Science & Technology 54, no. 4 (2018): 1232-1239. doi: 54.10.1111/ijfs.14047.Di Zhang, Ngouana Moffo A. 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The authors declare that there are no conflicts of interest present.