atuВестник Алматинского технологического университетаThe Journal of Almaty Technological University2304-568X2710-0839АО "АТУ"10.48184/2304-568X-2025-4-130-138atu-2803Research ArticleТЕХНОЛОГИЯ ПИЩЕВОЙ И ПЕРЕРАБАТЫВАЮЩЕЙ ПРОМЫШЛЕННОСТИFOOD AND PROCESSING INDUSTRY TECHNOLOGYИсследование влияния растительного антиоксиданта на цветовые характеристики вареной колбасы с использованием малоценных субпродуктовInvestigation of the effect of plant antioxidants on the color characteristics of cooked sausage using low-value by-productshttps://orcid.org/0009-0001-2878-7170УзаковЯ. М.UzakovYa. M.

050012, Алматы, ул. Толе би, 100

Yasin M. Uzakov.

050012, Almaty, Tole bi str., 100

uzakm@mail.ruhttps://orcid.org/0000-0002-0103-307XКалдарбековаМ. А.KaldarbekovaM. A.

050012, Алматы, ул. Толе би, 100

Madina A. Kaldarbekova.

050012, Almaty, Tole bi str., 100

kaldarbekovam@mail.ruhttps://orcid.org/0000-0003-4298-0927ЧернухаИ. М.ChernukhaI. M.

109316, Москва, ул. Талалихина, 26

Irina M. Chernukha.

109316, Moscow, Talalikhina srt., 26

imcher@inbox.ruhttps://orcid.org/0009-0008-0756-2766ТортайА. Н.TortaiA. N.

050012, Алматы, ул. Толе би, 100

Arsen N. Tortai.

050012, Almaty, Tole bi str., 100

tortay.arsen@gmail.comhttps://orcid.org/0000-0002-7483-8506МедеубаеваЖ. М.MedeubayevaZh. M.

050012, Алматы, ул. Толе би, 100

Zhanar M. Medeubayeva.

050012, Almaty, Tole bi str., 100

zhan_medeu@mail.ruАО «Алматинский технологический университет»КазахстанJSC «Almaty Technological University»KazakhstanФНЦ Пищевых систем имени В.М. Горбатова РАНРоссияV.M. Gorbatov Federal Research Center for Food Systems of the Russian Academy of SciencesRussian Federation2025251220251504130138Copyright © Узаков Я.М., Калдарбекова М.А., Чернуха И.М., Тортай А.Н., Медеубаева Ж.М., 20252025Узаков Я.М., Калдарбекова М.А., Чернуха И.М., Тортай А.Н., Медеубаева Ж.М.Uzakov Y.M., Kaldarbekova M.A., Chernukha I.M., Tortai A.N., Medeubayeva Z.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/2803

Исследование посвящено управлению цветообразованием и устойчивостью цвета варёных колбас путём варьирования количества двух функциональных ингредиентов: коллагенового гидролизата из малоценных субпродуктов и порошка клюквы. Целью было количественно описать дозо-ответные эффекты указанных факторов на интегральную устойчивость цвета и предложить технологически реализуемую область оптимума. Методология включала изготовление 5 опытных образцов (контроль, колбаса с 10% гидролизата, колбасы с 10% гидролизата и с 1, 2, 3% порошка клюквы), инструментальную оценку цвета в системе CIE Lab* до и после 60-минутной экспозиции лампой накаливания и расчёт процента устойчивости по нормированным изменениям L*, a*, b*. По этим экспериментальным точкам была оценена полно-квадратичная регрессионная модель RSM, после чего на её основе вычисляли теоретические значения на регулярной решётке факторов (гидролизат 0–15%, клюква 0–3%) для визуализации поверхности отклика и оптимизации. Экспериментальные данные показали, что наилучший показатель стабильности цвета показал образец с 10% гидролизата и 3% порошка клюквы – 90,24%. Аппроксимация поверхностью отклика (R²=0,995; R²_adj=0,991) выявила доминирующий положительный линейный вклад порошка клюквы, устойчиво отрицательный линейный вклад гидролизата и отрицательную квадратичность для клюквы (насыщение эффекта); взаимодействие факторов статистически несущественно. Практическая значимость исследования — рекомендация минимизировать долю гидролизата около 5-10% и дозировать клюкву на уровне 2-3% для достижения плато устойчивости цвета при низкой чувствительности к погрешностям дозирования.

The study focuses on controlling the color formation and color stability of cooked sausages by deliberately varying two functional ingredients: collagen hydrolysate from low-value by-products and cranberry powder. The aim was to quantitatively describe the dose-response effects of these factors on the integral color stability and to propose a technologically feasible optimal range. The methodology included the preparation of five experimental samples (control; 10% hydrolysate; and 10% hydrolysate with 1, 2, and 3% cranberry), instrumental color evaluation in the CIE Lab* system before and after 60 minutes of exposure and calculation of the percentage of stability based on normalized changes in L*, a*, b*. Based on these experimental points, a full-square regression model RSM was evaluated, after which theoretical values were calculated on a regular grid of factors (hydrolysate 0–15%, cranberry powder 0–3%) for surface visualization and optimization. The experimental data showed that the best color stability indicator was demonstrated by the sample with 10% hydrolysate and 3% cranberry powder – 90,24%. Approximation by the RSM (R²=0,995; R²_adj=0,991) revealed a dominant positive linear contribution of cranberry powder, a stable negative linear contribution of hydrolysate, and negative quadraticity for cranberries (saturation of the effect); the interaction of factors is statistically insignificant. Practical significance – recommendation to minimize the proportion of hydrolysate to about 5-10% and dose cranberries at 2-3% to achieve a stability plateau with low sensitivity to dosing errors.

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