ИССЛЕДОВАНИЯ ФИЗИКО-ХИМИЧЕСКИХ И МИКРОБИОЛОГИЧЕСКИХ ПОКАЗАТЕЛЕЙ ФОРТИФИЦИРОВАННЫХ КОЛБАСНЫХ ИЗДЕЛИЙ

Abstract

The paper presents the results of research on the fortification of semi-smoked horse meat sausages with the trace elements selenium (Se) and zinc (Zn) in order to increase their nutritional and functional value. The physicochemical and microbiological parameters of the finished products during storage were determined. The peroxide value (PV) of fat at the initial stage (“0 days”) was 3.85 ± 0.05 mmol O₂/kg in the sample with Se and 3.71 ± 0.05 mmol O₂/kg in the sample with Zn. By the 30th day of storage, the values increased to 7.55 ± 0.10 and 8.98 ± 0.12 mmol O₂/kg, respectively, remaining below the sensory threshold (10 mmol O₂/kg). It was found that selenium exhibits a more pronounced antioxidant effect, slowing down the development of primary lipid oxidation compared to zinc. Moisture retention capacity (MRC) was 63.1 ± 0.82% for the Se variant and 64.2 ± 0.83% for the Zn variant, which is 1.1-3.4% higher than the control sample. This indicates a high ability of the protein-fat matrix to retain moisture without the need for additional hydrocolloids. Microbiological indicators complied with the standards: KMAFA-nM – (8.8-9.9) × 10² CFU/g, BGKP, Listeria monocytogenes, S. aureus and sulphite-reducing clostridia – not detected. The selenium content in the finished products was 0.011-0.014 mg/100 g (11-14 μg/100 g), zinc – 1.15-1.51 mg/100 g, which corresponds to the upper range of values for similar meat products. The results confirm the effectiveness of using selenium and zinc to fortify semi-smoked sausages, ensuring increased antioxidant stability, moisture-binding capacity, and microbiological safety without compromising the sensory properties of the product.