atuВестник Алматинского технологического университетаThe Journal of Almaty Technological University2304-568X2710-0839АО "АТУ"10.48184/2304-568X-2023-2-62-74atu-1786Research ArticleТЕХНОЛОГИЯ ПИЩЕВОЙ И ПЕРЕРАБАТЫВАЮЩЕЙ ПРОМЫШЛЕННОСТИFOOD AND PROCESSING INDUSTRY TECHNOLOGYВлияние растительной добавки на функционально-технологические свойства вареной колбасы из верблюжатиныThe influence of herbal supplement on the functional and technological properties of boiled camel sausagehttps://orcid.org/0000-0002-7483-8506МедеубаеваЖ. М.MedeubayevaZh.

050000, г. Алматы, ул. Толе би, 100

050000, Almaty city, Tole bi street, 100

zhanar.medeubayeva@mail.ruhttps://orcid.org/0000-0001-6663-4282ТаеваА. М.TayevaA.

050000, г. Алматы, ул. Толе би, 100

050000, Almaty city, Tole bi street, 100

https://orcid.org/0000-0003-4298-0927ЧернухаИ. М.ChernukhaI. M.

109316, Москва, ул. Талалихина, 26

26 Talalikhina St., Moscow, 109316

https://orcid.org/0000-0003-2133-0538РскелдиевБ. А.RskeldiyevB.

050000, г. Алматы, ул. Толе би, 100

050000, Almaty city, Tole bi street, 100

ТлевлесоваД. А.TlevlessovaD.

050000, г. Алматы, ул. Толе би, 100

050000, Almaty city, Tole bi street, 100

https://orcid.org/0009-0001-1698-4206КапбасоваА. М.KapbasovaA.

050000, г. Алматы, ул. Толе би, 100

050000, Almaty city, Tole bi street, 100

Алматинский технологический университетКазахстанAlmaty technological universityKazakhstanФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» Российской академии наукРоссия"V.M. Gorbatov Federal Scientific Centre for Food Systems", Russian Academy of SciencesRussian Federation202330062023026274Copyright © Медеубаева Ж.М., Таева А.М., Чернуха И.М., Рскелдиев Б.А., Тлевлесова Д.А., Капбасова А.М., 20232023Медеубаева Ж.М., Таева А.М., Чернуха И.М., Рскелдиев Б.А., Тлевлесова Д.А., Капбасова А.М.Medeubayeva Z., Tayeva A., Chernukha I.M., Rskeldiyev B., Tlevlessova D., Kapbasova A.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/1786

В данной статье рассматривается возможность улучшить функционально-технологические свойства вареной колбасы из верблюжатины с добавлением горбового жира и филе курицы. Целью исследования является изучение влияния выбранных растительных добавок на функционально-технологические свойства вареной колбасы. Исследовано влияние порошка красной смородины на окисление липидов, влияние порошка красной смородины и льняной муки на функционально-технологические свойства колбас из комбинированного мяса (верблюжатина, филе курица и горбовой жир). Верблюжье мясо как сырье имеет много преимуществ, например такие как, низкое содержание жира, высокая питательность, по вкусу едва различимы от говядины. Для улучшения функционально-технологических свойств добавляли в разных количествах и сравнивали льняную муку и порошок высушенной красной смородины. Контрольный образец выполнен согласно ГОСТ на колбасу варенную, с заменой жира на горбовой жир, и замены говядины на верблюжатину. Для экспериментальных образцов строился план дробнофакторного эксперимента с учетом материального баланса. Добавки варьировали в 3 уровнях, от 0 до 3 %. Получилось 7 образцов с контролем, за контрольный образец брали приготовленную по той же рецептуре колбасу, но без добавок. В результате анализа полученных данных сделан вывод что добавление льняной муки должно составлять не более 3,5 %, желательным является добавление 3%, при этом функционально- технологические свойства колбасы улучшаются. Добавление порошка смородины не должно превышать 1,5%, желательным является доза в 1%. При добавлении 3% меняется вкус на более кислый.

This article deals with the possibility of improving the functional and technological properties of cooked sausage made of camel meat with the addition of humpback fat and chicken fillet. The aim of the research was to study the effect of selected vegetable additives on the functional and technological properties of cooked sausage. The effect of red currant powder on lipid oxidation, the effect of red currant powder and linseed flour on the functional and technological properties of sausages made from combined meat (camel meat, chicken fillet and hump fat) has been studied. Camel meat as a raw material has many advantages, such as low fat content, high nutritional value, hardly distinguishable from beef in taste. Flaxseed meal and dried redcurrant powder were added in various quantities and compared to improve the functional and technological properties. The control sample was made according to GOST for boiled sausage, with replacement of fat by hump fat, and replacement of beef by camel meat. A fractional-factor experiment plan was constructed for the experimental samples, taking into account the material balance. The additives were varied in 3 levels, from 0 to 3 %. We obtained 7 samples with control, a sausage prepared according to the same recipe, but without additives, was taken as a control sample. As a result of analysis of the data obtained the conclusion was made that the addition of flax meal should be no more than 3.5%, the addition of 3% is desirable, with the functional and technological properties of the sausage being improved. The addition of currant powder should not exceed 1.5%, a dose of 1% is desirable. Adding 3% changes the flavour to a more acidic one.

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