Development of technology of boiled sausage from non-traditional raw materials

Authors

DOI:

https://doi.org/10.15587/1729-4061.2023.277494

Keywords:

fat-retaining capacity, water-holding capacity, vegetable additive, boiled sausage, camel meat

Abstract

This paper considers the possibility of improving the functional and technological properties of boiled camel sausage with the addition of hump fat and chicken fillet. The effect of pumpkin peel powder on lipid oxidation, functional and technological properties of sausages from combined meat was investigated. Camel meat as a meat product has many advantages, for example, low fat content, high nutritional value, and its taste is barely distinguishable from beef. At the same time, it has the following disadvantages: sweetish taste, coarse-fiber structure; camel sausage has a lower shelf life compared to beef sausage; it is harder due to the content of hydroxyproline. To improve the functional and technological properties, dried rowan powder and pumpkin peel powder of the "Winter Sweet" variety, a zoned variety, were added in different quantities for comparison. The control sample was made in accordance with GOST for boiled sausage, with the replacement of fat with hump fat, and the replacement of beef with camel meat. For experimental samples, a plan for a full-factor experiment was built, taking into account the material balance. Additives varied in 3 levels, from 3 to 6 %. 7 samples with control were in total with the control sample being the sausage prepared according to the same recipe but without additives. There were three parallel experiments in each sample. It was revealed that hydrated rowan powder has a negative effect on taste but, at lower doses, it gives a spicy taste to the sausage while the addition of hydrated powder from pumpkin peels improves taste and organoleptic characteristics. Thus, one can conclude that waste in the form of pumpkin peels is also a valuable and useful product for improving the functional, technological, and organoleptic characteristics of sausage. The result of this study shows that when hydrated rowan powder and pumpkin peel powder are added, the problem of taste, aftertaste, smell, and shelf life is solved in the selected ratio, while the sausage also becomes more tender overall

Author Biographies

Aigul Tayeva, Almaty Technological University

Doctor of Technical Sciences, Professor

Department of Food Technology

Madina Kozhakhiyeva, Almaty Technological University

PhD

Department of Food Technology

Bagila Jetpisbayeva, Almaty Technological University

Candidate of Agricultural Sciences

Department of Food Technology

Dinara Tlevlessova, Almaty Technological University

PhD, Associate Professor

Department of Food Technology

Abdyssemat Samadun, Almaty Technological University

PhD Student, Master of Engineering and Technology

Science Research Institute of Food Safety

Aivaz Valiyv, Almaty Technological University

Undergraduate Student

Department of Food Technology

References

  1. Statistika sel'skogo, lesnogo, okhotnich'ego i rybnogo khozyaystva. Available at: https://new.stat.gov.kz/ru/industries/business-statistics/stat-forrest-village-hunt-fish/
  2. Rocchetti, G., Ferronato, G., Sarv, V., Kerner, K., Venskutonis, P. R., Lucini, L. (2023). Meat extenders from different sources as protein-rich alternatives to improve the technological properties and functional quality of meat products. Current Opinion in Food Science, 49, 100967. doi: https://doi.org/10.1016/j.cofs.2022.100967
  3. Pintado, T., Delgado-Pando, G. (2020). Towards More Sustainable Meat Products: Extenders as a Way of Reducing Meat Content. Foods, 9 (8), 1044. doi: https://doi.org/10.3390/foods9081044
  4. Uzakov, Ya. M., Chernukha, I. M. (2014). I snova o verblyuzhatine: issledovanie nutrientnogo sostava. Myasnaya industriya, 12, 30–32.
  5. Uzakov, Ya. M., Chernukha, I. M. (2014). Aminokislotnyy profil' verblyuzhatiny. 17-aya MNPK, posvyaschennaya pamyati V.M. Gorbatova: Teoreticheskie i prakticheskie aspekty upravleniya tekhnologiyami pischevykh produktov v usloviyakh usileniya mezhdunarodnoy konkurentsii. Moscow: VNIIMP, 216–217.
  6. Tayeva, A., Satayeva, Z., Baibolova, L., Bulambayeva, A., Kuzembayeva, G. (2020). Development of Technology for Obtaining Protein Hydrolysate from Camel Offal using Enzymatic Hydrolysis. OnLine Journal of Biological Sciences, 20 (4), 284–290. doi: https://doi.org/10.3844/ojbsci.2020.284.290
  7. Soltanizadeh, N., Kadivar, M., Keramat, J., Bahrami, H., Poorreza, F. (2010). Camel cocktail sausage and its physicochemical and sensory quality. International Journal of Food Sciences and Nutrition, 61 (2), 226–243. doi: https://doi.org/10.3109/09637480903373328
  8. Si, R., Na, Q., Wu, D., Wu, X., Ming, L., Ji, R. (2022). Effects of Age and Muscle Type on the Chemical Composition and Quality Characteristics of Bactrian Camel (Camelus bactrianus) Meat. Foods, 11 (7), 1021. doi: https://doi.org/10.3390/foods11071021
  9. Ahmed, K. T., Amin, M. R., Shah, P., Ali, D. W. (2018). Motor neuron development in zebrafish is altered by brief (5-hr) exposures to THC (∆9-tetrahydrocannabinol) or CBD (cannabidiol) during gastrulation. Scientific Reports, 8 (1). doi: https://doi.org/10.1038/s41598-018-28689-z
  10. Bulambaeva, A. A., Vlahova-Vangelova, T. B., Dragoev, S. G., Balev, D. K., Uzakov, Y. M. (2014). Development of new functional cooked sausages by addition of goji berry and pumpkin powder. American Journal of Food Technology, 9 (4), 180–189. doi: https://doi.org/10.3923/ajft.2014.180.189
  11. Serikkaisai, M. S., Vlahova-Vangelova, D. B., Dragoev, S. G., Uzakov, Y. M., Balev, D. K. (2014). Effect of Dry Goji Berry and Pumpkin Powder on Quality of Cooked and Smoked Beef with Reduced Nitrite Content. Advance Journal of Food Science and Technology, 6 (7), 877–883. doi: https://doi.org/10.19026/ajfst.6.126
  12. Kozhakhiyeva, M., Dragoev, S., Uzakov, Y., Nurgazezova, A. (2018). Improving of the Oxidative Stability and Quality of New Functional Horse Meat Delicacy Enriched with Sea Buckthorn (Hippophae rhamnoides) Fruit Powder Extracts or Seed Kernel Pumpkin (Cucurbita pero L.) Flour. Comptes rendus de l’Acade'mie bulgare des Sciences, 71 (1), 132–142. doi: https://doi.org/10.7546/grabs2018.1.18
  13. Medeubayeva, Z., Tayeva, A., Shambulova, G., Syzdykova, L., Astakhov, M. (2022). Revealing the influence of plant-based additives on qualitative indicators of a semi-finished product made from camel meat. Eastern-European Journal of Enterprise Technologies, 2 (11 (116)), 29–35. doi: https://doi.org/10.15587/1729-4061.2022.255676
  14. Unal, K., Babaoğlu, A. S., Erdem, N., Dilek, N. M. (2022). The effect of pumpkin powder on the physicochemical, emulsification, and textural properties of beef. Journal of Food Processing and Preservation, 46 (8). doi: https://doi.org/10.1111/jfpp.16728
  15. Serdarolu, M., Kavuan, H. S., Pek, G., Oztürk, B. (2018). Evaluation of the quality of beef patties formulated with dried pumpkin pulp and seed. Food Science of Animal Resources, 38 (1), 1–13. doi: https://doi.org/10.5851/kosfa.2018.38.1.001
  16. Efenberger-Szmechtyk, M., Nowak, A., Czyzowska, A. (2020). Plant extracts rich in polyphenols: antibacterial agents and natural preservatives for meat and meat products. Critical Reviews in Food Science and Nutrition, 61 (1), 149–178. doi: https://doi.org/10.1080/10408398.2020.1722060
  17. Aziz, M., Karboune, S. (2016). Natural antimicrobial/antioxidant agents in meat and poultry products as well as fruits and vegetables: A review. Critical Reviews in Food Science and Nutrition, 1–26. doi: https://doi.org/10.1080/10408398.2016.1194256
  18. Reißner, A.-M., Al-Hamimi, S., Quiles, A., Schmidt, C., Struck, S., Hernando, I. et al. (2018). Composition and physicochemical properties of dried berry pomace. Journal of the Science of Food and Agriculture, 99 (3), 1284–1293. doi: https://doi.org/10.1002/jsfa.9302
  19. Maqsood, S., Manheem, K., Abushelaibi, A., Kadim, I. T. (2016). Retardation of quality changes in camel meat sausages by phenolic compounds and phenolic extracts. Animal Science Journal, 87 (11), 1433–1442. doi: https://doi.org/10.1111/asj.12607
  20. Henning, S. St. C., Tshalibe, P., Hoffman, L. C. (2016). Physico-chemical properties of reduced-fat beef species sausage with pork back fat replaced by pineapple dietary fibres and water. LWT, 74, 92–98. doi: https://doi.org/10.1016/j.lwt.2016.07.007
  21. Choi, Y.-S., Kim, H.-W., Hwang, K.-E., Song, D.-H., Park, J.-H., Lee, S.-Y. et al. (2012). Effects of Pumpkin (Cucurbita maxima Duch.) Fiber on Physicochemical Properties and Sensory Characteristics of Chicken Frankfurters. Korean Journal for Food Science of Animal Resources, 32 (2), 174–183. doi: https://doi.org/10.5851/kosfa.2012.32.2.174
  22. Hleap-Zapata, J. I., Cruz-Rosero, J. D., Durán-Rojas, L. T., Hernández-Trujillo, D., Reina-Aguirre, L. D., Tilano-Pemberthy, N. (2020). Evaluation of pumpkin flour (Cucurbita moschata Duch.) added as a meat extender in Frankfurt-type sausages. Revista de la Facultad de Ciencias Agrarias. Universidad Nacional de Cuyo, 52 (2). Available at: http://www.scielo.org.ar/scielo.php?script=sci_arttext&pid=S1853-86652020000200032&lng=es&tlng=en
  23. Zheplinska, M., Vasyliv, V., Deviatko, O., Ulianko, S., Kanivets, N. (2022). Research of Wheat Fiber with Pumpkin Pectin Plant Additive. Advances in Design, Simulation and Manufacturing V, 237–246. doi: https://doi.org/10.1007/978-3-031-06044-1_23
  24. Kairbayeva, A., Tlevlessova, D., Imanbayev, A., Mukhamadiyeva, K., Mateyev, Y. (2022). Determining optimal technological modes for pressing oil from melon seeds to justify rational engineering and structural solutions. Eastern-European Journal of Enterprise Technologies, 2 (11 (116)), 12–22. doi: https://doi.org/10.15587/1729-4061.2022.255731
  25. Kalalou, I., Faid, M., Ahami, A. (2004). Improving the Quality of Fermented Camel Sausage by Controlling Undesirable Microorganisms with Selected Lactic Acid Bacteria. International Journal of Agriculture and Biology, 6 (3). Available at: https://www.researchgate.net/publication/242527453_Improving_the_Quality_of_Fermented_Camel_Sausage_by_Controlling_Undesirable_Microorganisms_with_Selected_Lactic_Acid_Bacteria
  26. Kargozari, M., Moini, S., Akhondzadeh Basti, A., Emam-Djomeh, Z., Ghasemlou, M., Revilla Martin, I. et al. (2014). Development of Turkish dry-fermented sausage (sucuk) reformulated with camel meat and hump fat and evaluation of physicochemical, textural, fatty acid and volatile compound profiles during ripening. LWT - Food Science and Technology, 59 (2), 849–858. doi: https://doi.org/10.1016/j.lwt.2014.05.033
  27. Maqsood, S., Abushelaibi, A., Manheem, K., Kadim, I. T. (2015). Characterisation of the lipid and protein fraction of fresh camel meat and the associated changes during refrigerated storage. Journal of Food Composition and Analysis, 41, 212–220. doi: https://doi.org/10.1016/j.jfca.2014.12.027
  28. Maqsood, S., Abushelaibi, A., Manheem, K., Al Rashedi, A., Kadim, I. T. (2015). Lipid oxidation, protein degradation, microbial and sensorial quality of camel meat as influenced by phenolic compounds. LWT - Food Science and Technology, 63 (2), 953–959. doi: https://doi.org/10.1016/j.lwt.2015.03.106
  29. Djenane, D., Aboudaou, M., Djenane, F., García-Gonzalo, D., Pagán, R. (2020). Improvement of the Shelf-Life Status of Modified Atmosphere Packaged Camel Meat Using Nisin and Olea europaea Subsp. laperrinei Leaf Extract. Foods, 9 (9), 1336. doi: https://doi.org/10.3390/foods9091336
Development of technology of boiled sausage from non-traditional raw materials

Downloads

Published

2023-04-29

How to Cite

Tayeva, A., Kozhakhiyeva, M., Jetpisbayeva, B., Tlevlessova, D., Samadun, A., & Valiyv, A. (2023). Development of technology of boiled sausage from non-traditional raw materials . Eastern-European Journal of Enterprise Technologies, 2(11 (122), 15–23. https://doi.org/10.15587/1729-4061.2023.277494

Issue

Vol. 2 No. 11 (122) (2023): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

License

Copyright (c) 2023 Aigul Tayeva, Madina Kozhakhiyeva, Bagila Jetpisbayeva, Dinara Tlevlessova, Abdyssemat Samadun, Aivaz Valiyv

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

The consolidation and conditions for the transfer of copyright (identification of authorship) is carried out in the License Agreement. In particular, the authors reserve the right to the authorship of their manuscript and transfer the first publication of this work to the journal under the terms of the Creative Commons CC BY license. At the same time, they have the right to conclude on their own additional agreements concerning the non-exclusive distribution of the work in the form in which it was published by this journal, but provided that the link to the first publication of the article in this journal is preserved.

A license agreement is a document in which the author warrants that he/she owns all copyright for the work (manuscript, article, etc.).
The authors, signing the License Agreement with TECHNOLOGY CENTER PC, have all rights to the further use of their work, provided that they link to our edition in which the work was published.
According to the terms of the License Agreement, the Publisher TECHNOLOGY CENTER PC does not take away your copyrights and receives permission from the authors to use and dissemination of the publication through the world's scientific resources (own electronic resources, scientometric databases, repositories, libraries, etc.).
In the absence of a signed License Agreement or in the absence of this agreement of identifiers allowing to identify the identity of the author, the editors have no right to work with the manuscript.
It is important to remember that there is another type of agreement between authors and publishers – when copyright is transferred from the authors to the publisher. In this case, the authors lose ownership of their work and may not use it in any way.