Enhancing sausage functionality products for school-age children: a study on goat and camel meat with natural purslane powder as an antioxidant additive

Authors

DOI:

https://doi.org/10.15587/1729-4061.2023.290091

Keywords:

goat meat, camel meat, purslane, fatty acid composition, school child

Abstract

The objects of the study are goat and camel sausage with the addition of the natural antioxidant purslane powder. Goat and camel meat are rich in protein, contains little fat and has good digestibility, which makes it an attractive product for baby food. The results showed that experimental samples of goat sausage and chicken fillet and goat sausage and camel sausage showed a moisture content of 72.7 % and 70.6 %, fat 8.1 % and 6.7 %, protein 13.41 % and 15.31 %, carbohydrates 3.0 % and 4.4 %, respectively. The moisture binding capacity of goat and chicken fillet sausage with purslane is 78.16 %, which is 1.73 % higher than the benchmark, which is 76.43 %. The moisture binding capacity of goat and camel sausage with purslane was 78.65 %, which is 2.22 % higher than in the control. High moisture-binding ability helps to preserve the freshness and taste of sausage for a long time. In the course of the work, a comparative analysis of the digestibility of proteins of experimental samples of boiled sausage products was carried out. It was found that goat sausage and chicken fillet are characterized by a lower concentration of tyrosine due to the action of proteolytic enzymes (pepsin and trypsin) – from 624.6 mcg/ml (during the first three hours of hydrolysis) to 371.3 mcg/ml (during 6 hours of hydrolysis), against sausage made from goat meat and camel meat 674.2 when digested with pepsin and 377.3 when digested with trypsin, which indicates a higher degree of digestibility of proteins of these products. Thus, the research of goat and camel sausages for school-age children can contribute to the creation of innovative products that will meet the needs of children's health and development, as well as contribute to the sustainable development of rural regions and the growth of economic activity

Author Biographies

Kadyrzhan Makangali, S.Seifullin Kazakh Agro Technical Research University

PhD

Department of Technology of Food and Processing Industries

Gulzhan Tokysheva, S.Seifullin Kazakh Agro Technical Research University

PhD Student

Department of Technology of Food and Processing Industries

Aknur Muldasheva, S.Seifullin Kazakh Agro Technical Research University

PhD Student

Department of Technology of Food and Processing Industries

Viktoriya Gorbulya, S.Seifullin Kazakh Agro Technical Research University

PhD

Department of Protection and Quarantine of Plants

Madina Begaly, S.Seifullin Kazakh Agro Technical Research University

Master of Technical Sciences

Department of Technology of Food and Processing Industries

Saule Shukesheva, Almaty Technological University

PhD

Department of Accredited Testing Laboratory of Food Safety

Zhanar Nabiyeva, Almaty Technological University

PhD

Department of Science Research Institute of Food Safety

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Enhancing sausage functionality products for school-age children: a study on goat and camel meat with natural purslane powder as an antioxidant additive

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Published

2023-12-28

How to Cite

Makangali, K., Tokysheva, G., Muldasheva, A., Gorbulya, V., Begaly, M., Shukesheva, S., & Nabiyeva, Z. (2023). Enhancing sausage functionality products for school-age children: a study on goat and camel meat with natural purslane powder as an antioxidant additive. Eastern-European Journal of Enterprise Technologies, 6(11 (126), 6–15. https://doi.org/10.15587/1729-4061.2023.290091

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Vol. 6 No. 11 (126) (2023): Technology and Equipment of Food Production

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Technology and Equipment of Food Production

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Copyright (c) 2023 Kadyrzhan Makangali, Gulzhan Tokysheva, Aknur Muldasheva, Viktoriya Gorbulya, Madina Begaly, Saule Shukesheva, Zhanar Nabiyeva

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