atuВестник Алматинского технологического университетаThe Journal of Almaty Technological University2304-568X2710-0839АО "АТУ"10.48184/2304-568X-2024-2-22-33atu-2224Research ArticleТЕХНОЛОГИЯ ПИЩЕВОЙ И ПЕРЕРАБАТЫВАЮЩЕЙ ПРОМЫШЛЕННОСТИFOOD AND PROCESSING INDUSTRY TECHNOLOGYВлияние уровня зародышей синей кукурузы на качественные характеристики колбас с пониженным содержанием жираEffect of blue corn germ levels on quality characteristics of reduced-fat sausageshttps://orcid.org/0000-0002-0300-0407КоржениовскаМ.KorzeniowskaM.

Польша, 50-375 Вроцлав, ул Норвида 25 

Head of the Department of Functional Food Products Development

50-375 Wrocław, Poland, 25 Norwida St. 

malgorzata.korzeniowska@upwr.edu.plВроцлавский Университет наук об окружающей среде и жизниПольшаWroclaw University of Environmental and Life SciencesPoland20241706202414422233Copyright © Коржениовска М., 20242024Коржениовска М.Korzeniowska M.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/2224

Исследовалось влияние снижения содержания свиного жира с 21 % до 5 % при различной концентрации зародышей синей кукурузы (2 %, 3,5 %, 5 %, 8,5 %, 13,5 % и 18,5 %) на физико-химические и текстурные свойства низкожирных сосисок. Снижение содержания жира коррелировало с уменьшением потерь при варке, уменьшением содержания влаги, общей светлоты, красноты и желтизны колбас. Напротив, наблюдалось увеличение упругости и прожевываемости. Низкожирные сосиски, содержащие большее количество зародышей синей кукурузы, отличались повышенной упругостью и прожевываемостью по сравнению с теми, в которых содержание зародышей синей кукурузы было меньшим. Анализ низкожирных сосисок с различным содержанием жира и зародышей синей кукурузы показал увеличение твердости до 8-го дня хранения, а затем снижение к 14-му дню. Оптимальные результаты наблюдались в образцах, содержащих 20% свиного жира и 5% зародышей синей кукурузы. Однако чрезмерное включение зародышей кукурузы не дало положительного эффекта.

The impact of reducing pork fat levels from 21% to 5% with varying concentrations of blue corn germ (2%, 3.5%, 5%, 8.5%, 13.5%, and 18.5%) on the physicochemical and textural properties of low-fat frankfurters was investigated. Decreased fat content correlated with reduced cooking loss, moisture content, and total lightness, redness, and yellowness of the sausages. Conversely, increased firmness and chewiness were observed. Frankfurters containing higher levels of blue corn germ exhibited enhanced firmness and chewiness compared to those with lower levels. Analysis of frankfurters with different fat and blue corn germ levels revealed an increase in hardness until the 8th day of storage, followed by a decrease by the 14th day. Optimal results were observed in samples containing 20% pork fat and 5% blue corn germ. However, excessive blue corn germ inclusion did not yield positive effects.

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