atuВестник Алматинского технологического университетаThe Journal of Almaty Technological University2304-568X2710-0839АО "АТУ"10.48184/2304-568X-2026-2-13-21atu-2731Research ArticleТЕХНОЛОГИЯ ПИЩЕВОЙ И ПЕРЕРАБАТЫВАЮЩЕЙ ПРОМЫШЛЕННОСТИFOOD AND PROCESSING INDUSTRY TECHNOLOGYВлияние порошков из яблочных выжимок на физико-химические характеристики и аминокислотный профиль варёных колбасEffect of apple pomace powders on the physicochemical characteristics and amino acid profile of cooked sausageshttps://orcid.org/0000-0002-0389-7306КойшыбаеваА. Т.KoishybayevaA. T.

050012, Алматы

050012, Almaty

aigerim.koishybayeva@atu.edu.kzhttps://orcid.org/0009-0001-2878-7170УзаковЯ. М.UzakovYa. M.

050012, Алматы

050012, Almaty

https://orcid.org/0000-0002-5251-8026КаймбаеваЛ. А.KaimbayevaL. A.

050010, Алматы

050010, Almaty

https://orcid.org/0000-0003-0520-1947КурманбековаА. К.KurmanbekovaА. К.

050012, Алматы

050012, Almaty

Алматинский технологический университетКазахстанAlmaty Technological UniversityKazakhstanКазахский национальный аграрный исследовательский университетКазахстанKazakh National Agrarian Research UniversityKazakhstan20261906202615221321Copyright © Койшыбаева А.Т., Узаков Я.М., Каймбаева Л.А., Курманбекова А.К., 20262026Койшыбаева А.Т., Узаков Я.М., Каймбаева Л.А., Курманбекова А.К.Koishybayeva A.T., Uzakov Y.M., Kaimbayeva L.A., Kurmanbekova А.К.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/2731

В данном исследовании изучено влияние добавления порошка из яблочных выжимок трёх сортов яблок (Айдаред, Симиренко и Голден Делишес) в двух концентрациях (3% и 5%) на физико-химические свойства и аминокислотный состав варёных колбас. Результаты показали, что порошок из яблочных выжимок оказывает значительное влияние на влажность, содержание белка, жира, золы, водоудерживающую способность (WHC), влагосвязывающую способность (WBC) и способность удерживать жир (FRC). Особенно эффективен 3% порошок из яблочных выжимок сорта Голден Делишес (CSG3), который повышал WHC и FRC, в то время как вариант с 5% порошка из сорта Симиренко (CSS5) обеспечивал наивысшее содержание белка (41,3±0,58%). Добавление порошка из яблочных выжимок также увеличивало pH колбас и положительно влияло на аминокислотный профиль, улучшая содержание лизина, валина, фенилаланина и аланина. Вид и концентрация порошка из яблочных выжимок определяли степень улучшения как питательных, так и функциональных характеристик. Полученные данные свидетельствуют о том, что порошок из яблочных выжимок может использоваться в качестве функционального ингредиента в рецептурах колбас для повышения их пищевой ценности и технологических свойств.

This study investigated the effects of incorporating apple pomace powder from 3 apple varieties (Aidared, Simirenko, and Golden Delicious) at two inclusion levels (3% and 5%) on the physicochemical properties and amino acid composition of cooked sausages. Results showed that apple pomace powders significantly influenced moisture, protein, fat, ash content, water holding capacity (WHC), water binding capacity (WBC), and fat retention capacity (FRC). Notably, 3% Golden Delicious apple pomace powder (CSG3) enhanced WHC and FHC most effectively, while 5% Simirenko apple pomace powder (CSS5) resulted in the highest protein content (41,3±0,58%). Apple pomace powder inclusion also increased the pH of sausages and positively affected the amino acid profile, with improvements in lysine, valine, phenylalanine, and alanine levels. The type and concentration of apple pomace powder influenced the enhancement of both nutritional and functional attributes. These findings suggest that apple pomace powder can be utilized as a functional ingredient in sausage formulations to improve nutritional quality and functional performance.

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