A STUDY OF THE STRUCTURAL AND MECHANICAL PROPERTIES OF SAUSAGE PRODUCTS USING A BIOLOGICAL ADDITIVE

This article examines the relationship between structural and mechanical properties, such as water-binding capacity and pH, of sausages prepared with the addition of biologically active additives. Currently, to improve human nutrition and health, the rational use of natural products of plant and animal origin, as well as natural mineral sources, which have been used by humanity for decades, is becoming increasingly important. Products that meet healthy nutritional requirements primarily include products with various functional uses, including biologically active food additives. This study aims to ensure adequate human nutrition, as well as disease prevention, and improve human health and performance.
The study substantiated the addition of 10% biological additive to cooked sausages. A new recipe was developed and a technology for cooking sausages with the addition of biological additives was proposed. Comprehensive studies of the composition of cooked sausages were conducted. It has been proven that a biological additive based on plant and animal raw materials positively influences the nutritional and biological properties of cooked sausages, while functional ingredients improve the quality of the finished product and enhance its shelf life. Studies were conducted to determine the physicochemical, structural, mechanical, and organoleptic properties of the finished product.

1. Kazakstan Respublikasynyn agroonerkasіptіk keshenіn damytudyn 2021-2030 zhyldarga arnalgan tuzhyrymdamasyn bekіtu turaly. Kazakstan Respublikasy Үkіmetіnіn kaulysy № 960. – Astana, 2021. (In Kazakh).

2. Semenova A.A. Issledovanie kharaktera izmeneniya ustoichivosti vodo-zhirovykh ehmul'sii pri razlichnykh parametrakh ul'trazvukovoi obrabotki / A.A. Semenova, G.P. Goroshko, D.O. Trifonova // Sb. nauch. tr. VNIIMP. – 2008. – S. 148-152. (In Russian).

3. Ehffektivnost' ispol'zovaniya novoi kormovoi dobavki na osnove organicheskikh kislot pri proizvodstve govyadiny: uchebnoe posobie / N.I. Iskam i dr. – Volgograd: OOO «SFERA», 2017. – 20 s. (In Russian).

4. Tuguz I.M. Razrabotka retseptur, sovershenstvovanie tekhnologii i izuchenie potrebitel'skikh svoistv myasorastitel'nykh varenykh kolbas funktsional'nogo naznacheniya: avtoref. dis. ... kand. tekhn. nauk: 05.18.15. – Krasnodar, 2012. – 24 s. (In Russian).

5. Decrease Atherosclerotic Plaque Formation and Increase Antioxidant Status in Rabbits / W.H. Ling et al // The Journal of Nutrition. – 2001. – V. 131. – R. 1421-1426. (In English).

6. Khimiya pishchi. Belki: struktura, funktsii, rol' v pitanii / I.A. Rogov i dr. – Moskva: Kolos, 2000. – 384 s. (In Russian).

7. Cholestin inhibits cholesterol synthesis and secretion in hepatic cells (HepG2) / R.Y. Man et al // Molecular and Cellular Biochemistry. – 2012. – V. 233. – № 1–2. – R. 153-158. (In English).

8. GOST 23042-86. Myaso i myasnye produkty. Metody opredeleniya zhira. – Moskva: Standartinform, 2010. – 5 s. (In Russian).

9. GOST 25011-81. Myaso i myasnye produkty. Metody opredeleniya belka. – Moskva: Standartinform, 2010. – 7 s. (In Russian).

10. GOST 9959-91. Produkty myasnye. Obshchie usloviya provedeniya organolepticheskoi otsenki. – Moskva: Standartinform, 2010. (In Russian).

11. Chia (Salvia hispanica L.) mucilage as a new fat substitute in emulsified meat products: technological, physicochemical, and rheological characterization / A.K.F.I. Câmara et al // LWT. – 2020. – V. 125. – Article 109193. (In English).

12. Microstructure and physiochemical properties of meat sausages based on nanocellulosestabilized emulsions / W. Qi et al // International Journal of Biological Macromolecules. – 2020. – V. 152. – R. 567-575. (In English).