Serikkyzy Mira, Jumabekova Gulzira, Zheldybayeva Ainur, Matibayeva Ainur, Omirbay Roza, Balev Desislav
Department of Food Safety and Quality, Almaty Technological University, 100, Tole bi str, Almaty 050016, Kazakhstan.
Department of Food Technology, Almaty Technological University, 100, Tole bi str, Almaty 050016, Kazakhstan.
Saudi J Biol Sci. 2022 Mar;29(3):1510-1514. doi: 10.1016/j.sjbs.2021.11.021. Epub 2021 Nov 30.
The decline of meat resources and the rapid growth of the world's population creates a need for resource management. The purpose of the study was to test the original technology of the semi-smoked sausages production adding goji berries at different concentrations, and to assess the technological risks in the production of sausages. 400 pieces of semi-finished sausages were divided into 4 groups, 100 pieces each. The sausages for the first control group were made according to the "Krakowska" recipe. The remaining three groups were experimental, with the addition of goji berry at different concentrations (30, 50 and 70 g per 100 kg of meat). The prepared samples were analysed for the content of particulate matter and water using hydrological methods. All experimental samples were recorded with a decrease in water activity by 1.2 times compared with the control (p ≤ 0.05 between the 1st and 4th groups). A new technology for the production of semi-smoked sausage adding goji berries powder at a concentration of 0.3, 0.5, and 0.7% to meat is proposed and tested. The addition of goji berries provides solidity to the sausage samples, as well as better organoleptic and structural-chemical properties compared to the control.
肉类资源的减少和世界人口的快速增长引发了资源管理的需求。本研究的目的是测试在半烟熏香肠生产中添加不同浓度枸杞的原始技术，并评估香肠生产中的技术风险。400根半成品香肠被分为4组，每组100根。第一对照组的香肠按照“克拉科夫斯卡”配方制作。其余三组为实验组，添加不同浓度的枸杞（每100千克肉添加30、50和70克）。使用水文方法对制备的样品进行颗粒物和水分含量分析。所有实验样品的水分活度与对照组相比下降了1.2倍（第1组和第4组之间p≤0.05）。提出并测试了一种在肉中添加浓度为0.3%、0.5%和0.7%枸杞粉的半烟熏香肠生产新技术。与对照组相比，添加枸杞使香肠样品更紧实，同时具有更好的感官和结构化学性质。
