atuВестник Алматинского технологического университетаThe Journal of Almaty Technological University2304-568X2710-0839АО "АТУ"10.48184/2304-568X-2026-1-88-97atu-2864Research ArticleТЕХНОЛОГИЯ ПИЩЕВОЙ И ПЕРЕРАБАТЫВАЮЩЕЙ ПРОМЫШЛЕННОСТИFOOD AND PROCESSING INDUSTRY TECHNOLOGYВлияние гидролизата коллагена и растительного антиоксиданта на структурные характеристики вареных колбасEffect of collagen hydrolysate and plant antioxidant on the texture parameters of cooked sausageshttps://orcid.org/0009-0001-2878-7170УзаковЯ. М.UzakovYa. M.

050012, г. Алматы, ул. Толе би, 100

050012, Almaty, Tole bi str., 100

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

050012, г. Алматы, ул. Толе би, 100

050012, Almaty, Tole bi str., 100

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

109316, Москва, ул. Талалихина, 26

109316, Moscow, Talalikhina srt., 26

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

050012, г. Алматы, ул. Толе би, 100

050012, Almaty, Tole bi str., 100

tortay.arsen@gmail.comАО «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 Sciences,Russian Federation20262103202615118897Copyright © Узаков Я.М., Калдарбекова М.А., Чернуха И.М., Тортай А.Н., 20262026Узаков Я.М., Калдарбекова М.А., Чернуха И.М., Тортай А.Н.Uzakov Y.M., Kaldarbekova M.A., Chernukha I.M., Tortai A.N.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/2864

В мясной отрасли является актуальным обогащение мясных изделий растительными функциональными компонентами, что улучшает их пищевую ценность, но одновременно меняет механические свойства матрицы. Целью работы было оценить влияние гидролизата коллагена и порошка клюквы на структурно-механические свойства варёных колбас. Исследование проводилось по стандартной двухцикловой схеме на структурометре, где определяли твердость, упругость, когезию, устойчивость и пережёвываемость вареных колбасных изделий. Аппроксимация проводилась простыми линейными моделями и парным корреляционным анализом. Внесение 10% гидролизата коллагена приводило к незначительному снижению показателей относительно контроля, тогда как добавление клюквенного порошка (1–3%) при фиксированном уровне гидролизата (10%) вызывало дозозависимое уменьшение всех показателей, что подтверждено линейными трендами с высоким объяснением дисперсии (R²=0,89–0,99). Парный корреляционный анализ показал для клюквы очень сильные обратные связи с TPA (r =−0,92…−0,98, p=0,0045–0,0250), для гидролизата получены умеренные отрицательные зависимости без статистической значимости (r=−0,50…−0,80, p>0,05). Полученные результаты указывают, что главным фактором понижения показателей структурно-механических свойств выступает порошок клюквы и необходимо провести дальнейшее иследование для установления лимитов количества внесения функционального ингредиента. Дальнейшие исследования планируются в формате RSM с учётом взаимодействий факторов, с органолептической оценкой, а также с реологическим и микроструктурным анализом.

In the meat industry, it is important to enrich meat products with plant-based functional components, which improves their nutritional value but also changes the mechanical properties of the matrix. The aim of this study was to evaluate the effect of collagen hydrolysate and cranberry powder on the structural and mechanical properties of cooked sausages. The study was conducted using a standard two-cycle scheme on a structurometer, and the hardness, springiness, cohesion, resilience and chewiness of cooked sausage products were determined. Approximation was performed using simple linear models and paired correlation analysis. The addition of 10% collagen hydrolysate led to a slight decrease in indicators relative to the control, while the addition of cranberry powder (1–3%) at a fixed level of hydrolysate (10%) caused a dose-dependent decrease in all indicators, which was confirmed by linear trends with a high explanation of variance (R²=0,89–0,99). Pairwise correlation analysis showed very strong inverse correlations for cranberries with TPA (r =-0,92…-0,98, p=0,0045–0,0250), while moderate negative correlations without statistical significance were obtained for hydrolysate (r=-0,50…-0,80, p>0.05). The results indicate that cranberry powder is the main factor in reducing the structural and mechanical properties, and further research is needed to establish the limits for the amount of functional ingredient to be added. Further research is planned in the RSM method, taking into account the interactions of factors, with organoleptic evaluation, as well as rheological and microstructural analysis.

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