ТӨМЕН ҚҰНДЫ СУБӨНІМДЕРДІ ПАЙДАЛАНА ОТЫРЫП ӘЗІРЛЕНГЕН ШҰЖЫҚ ӨНІМДЕРІНІҢ САПА КӨРСЕТКІШТЕРІН ТАЛДАУ

Abstract

The article examines the effectiveness of incorporating low-value by-products and collagen hydrolysate obtained from by-products into the composition of semi-smoked sausage products. In the course of the study, using the lungs and rumen of cattle as well as collagen hydrolysate prepared from fetlock joints, substituting for the amount of chicken fillet (at 30% of the total mass), an experimental sample of semi-smoked sausage (“DAR”) was produced. During the study, experimental samples of semi-smoked sausage prepared using low-value by-products were developed, and their physicochemical, mineral, amino acid composition, and organoleptic characteristics were analyzed. In the physicochemical indicators of the experimental sample, compared with the control sample, a decrease in pH value was identified (from 5,94 to 5,82), while the water-binding capacity increased by 9,29% (from 70,3% to 77,5%) and the fat-binding capacity by 13,52% (from 45,4% to 52,5%). In addition, the contents of mineral elements (iron, zinc, phosphorus, selenium) also increased significantly. The amino acid composition of the obtained products was balanced, and according to the organoleptic evaluation, the average score of the experimental sample (4,68) was higher than that of the control sample (4,46). The results of the study confirmed the technological and nutritional efficiency of using by-products and hydrolysate of by-products in the composition of semi-smoked sausage products and showed that they are a promising raw material source.