atuВестник Алматинского технологического университетаThe Journal of Almaty Technological University2304-568X2710-0839АО "АТУ"10.48184/2304-568X-2020-4-21-26atu-299Research ArticleТЕХНОЛОГИЯ ПИЩЕВОЙ И ПЕРЕРАБАТЫВАЮЩЕЙ ПРОМЫШЛЕННОСТИFOOD AND PROCESSING INDUSTRY TECHNOLOGYИсследования влияния растительного сырья на качество вареной колбасыEvaluation of the effect of plant material on the quality of cooked sausagesСарсембековаА. Т.SarsembekovaA. T.

Сарсембекова Айгерим Токеновна, Кафедра "Технология продуктов питания", докторант 2 курса

Department "Technology of food products", PhD student

aigerim.koishybayeva@mail.ruКоржениовскаМ.KorzeniowskaM.

Department of Animal Products Technology and Quality Management, PhD doctor

Malgorzata.korzeniowska@upwr.edu.plУзаковЯ. М.UzakovYa. M.

Department "Technology of food products", doctor of technical sciences, professor

uzakm@mail.ruЖелеуоваЖ. С.ZheleuovaZh. S.

Department "Technology of food products", PhD student

zhozi_tima@mail.ruАлматинский Технологический УниверситетКазахстанAlmaty Technological UniversityKazakhstanВроцлавский Университет естественных наук и окружающей средыПольшаWroclaw University of Environmental and Life SciencesPolandАлматинский технологический университетКазахстанAlmaty Technological UniversityKazakhstan202016032021042126Copyright © Сарсембекова А.Т., Коржениовска М., Узаков Я.М., Желеуова Ж.С., 20212021Сарсембекова А.Т., Коржениовска М., Узаков Я.М., Желеуова Ж.С.Sarsembekova A.T., Korzeniowska M., Uzakov Y.M., Zheleuova Z.S.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/299В вареные колбасы из индейки добавляли различное количество гречневой лузги (1%, 1,5% и 3%). Было определено влияние гречневой лузги на физико-химические характеристики вареных колбас из индейки, включая pH, инструментальную окраску, анализ профиля текстуры (TPA), содержание антиоксидантов и органолептическую оценку. Повышенное количество добавленной гречневой лузги привело к более высокой антиоксидантной активности. Однако содержание белка и жира в образцах вареной колбасы из индейки с добавлением гречневой лузги не отличались от контрольного образца. Инструментальная окраска в контрольном образце была L * = 65,1, a * = 5,6 и b * = 9,8. Есть небольшие различия по анализу профиля текстуры (TPA) вареных колбас из индейки. По результатам сенсорной и объективной оценки потребительских свойств можно утверждать, что образец F1 с введением гречневой лузги 3,0% отрицательно повлиял на сенсорные свойства вареных колбас из индейки. Наилучшие оценки получил образец F1 с внесением гречневой лузги 1,0% по органолептической оценке.

 

Various amounts of buckwheat hulls (1%, 1,5%, and 3%) were added to cooked turkey sausages. The effect of buckwheat hulls on the physicochemical characteristics of the cooked turkey sausages, including, pH, instrumental color, texture profile analysis (TPA), antioxidant content and sensory evaluation, were determined. Increased levels of added buckwheat hulls led to higher antioxidant activity. However, the protein and fat contents of the cooked turkey sausage samples were constant. The instrumental color in control sample were L*=65,1, a*=5,6, and b*=9,8. There were slight differences in the TPA among the treated samples. According to the results of the sensory and objective assessment of consumer properties, it can be argued that sample F1 with the introduction of buckwheat hulls 3,0% had a negative effect on sensory properties of cooked turkey sausages. The best marks were given to the sample  F1 with the introduction of buckwheat hulls 1,0% on sensory evaluation.

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