Enhancing Nutrition and Palatability: The Development of Cooked Sausages with Protein Hydrolysate from Secondary Raw Materials for the Elderly
Currently, there is an increase in the use of preparations from collagen-containing raw materials in the production of meat products. The high functional and technological properties of such preparations make it possible to significantly improve the rheological properties of food products, as well a...
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| Format: | Article |
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MDPI AG
2023-09-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/13/18/10462 |
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| author | Tamara Tultabayeva Gulzhan Tokysheva Gulmira Zhakupova Damilya Konysbaeva Rauan Mukhtarkhanova Ainur Matibayeva Almas Mukhametov Galia Zamaratskaia Kadyrzhan Makangali |
| author_facet | Tamara Tultabayeva Gulzhan Tokysheva Gulmira Zhakupova Damilya Konysbaeva Rauan Mukhtarkhanova Ainur Matibayeva Almas Mukhametov Galia Zamaratskaia Kadyrzhan Makangali |
| author_sort | Tamara Tultabayeva |
| collection | DOAJ |
| description | Currently, there is an increase in the use of preparations from collagen-containing raw materials in the production of meat products. The high functional and technological properties of such preparations make it possible to significantly improve the rheological properties of food products, as well as organoleptic indicators, and enrich meat products with dietary fibers. The aim of this study was to study the effect of an emulsion of 5% protein hydrolysate and 1% purslane powder on herodietic boiled sausages for the elderly. The results showed that the experimental samples of boiled sausages contained 15.44% protein, 6.6% fat, 4.2% carbohydrates and 71.1% moisture; this shows that boiled sausage with the addition of protein hydrolysate contains optimal chemical composition for dietary nutrition, a certain moisture index confirms the excellent consistency of boiled sausage. The change in the peroxide number was studied for 7 days. The results showed that the peroxide number did not change significantly from 2.0 meq/kg to 4.6 meq/kg. Thus, the addition of purslane with antioxidant properties helps to slow down the oxidation of fats and thereby increases the shelf life of boiled herodietic sausage. The results of the study of color characteristics showed stable color formation, which was influenced by an emulsion of collagen and purslane. It was found that products using emulsions from collagen-containing raw materials are characterized by a higher concentration of tyrosine due to the action of proteolytic enzymes (pepsin and trypsin)—from 728.1 mcg/mL (during the first three hours of hydrolysis) to 392.5 mcg/mL (during 6 h of hydrolysis)—which indicates a higher degree of protein digestibility these products. Thus, the addition of an emulsion of 5% protein hydrolysate and 1% purslane powder can be recommended for the production of boiled sausages with improved nutritional and taste properties. |
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| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-10T23:04:24Z |
| publishDate | 2023-09-01 |
| publisher | MDPI AG |
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| series | Applied Sciences |
| spelling | doaj.art-695cf0d5d6e749f9861c77e9746d20b02023-11-19T09:28:04ZengMDPI AGApplied Sciences2076-34172023-09-0113181046210.3390/app131810462Enhancing Nutrition and Palatability: The Development of Cooked Sausages with Protein Hydrolysate from Secondary Raw Materials for the ElderlyTamara Tultabayeva0Gulzhan Tokysheva1Gulmira Zhakupova2Damilya Konysbaeva3Rauan Mukhtarkhanova4Ainur Matibayeva5Almas Mukhametov6Galia Zamaratskaia7Kadyrzhan Makangali8Department of Technology of Food and Processing Industries, S. Seifullin Kazakh Agrotechnical University, Astana 010000, KazakhstanDepartment of Technology of Food and Processing Industries, S. Seifullin Kazakh Agrotechnical University, Astana 010000, KazakhstanDepartment of Technology of Food and Processing Industries, S. Seifullin Kazakh Agrotechnical University, Astana 010000, KazakhstanDepartment of Protection and Quarantine of Plants, S. Seifullin Kazakh Agrotechnical University, Astana 010000, KazakhstanDepartment of Food Technology, Almaty Technological University, Kazakhstan, Almaty 050000, KazakhstanDepartment of Food Technology, Almaty Technological University, Kazakhstan, Almaty 050000, KazakhstanDepartment of Technology and Safety of Food Products, Kazakh National Agrarian Research University, Almaty 050000, KazakhstanDepartment of Molecular Sciences, Swedish University of Agricultural Sciences, SE-750 07 Uppsala, SwedenDepartment of Technology of Food and Processing Industries, S. Seifullin Kazakh Agrotechnical University, Astana 010000, KazakhstanCurrently, there is an increase in the use of preparations from collagen-containing raw materials in the production of meat products. The high functional and technological properties of such preparations make it possible to significantly improve the rheological properties of food products, as well as organoleptic indicators, and enrich meat products with dietary fibers. The aim of this study was to study the effect of an emulsion of 5% protein hydrolysate and 1% purslane powder on herodietic boiled sausages for the elderly. The results showed that the experimental samples of boiled sausages contained 15.44% protein, 6.6% fat, 4.2% carbohydrates and 71.1% moisture; this shows that boiled sausage with the addition of protein hydrolysate contains optimal chemical composition for dietary nutrition, a certain moisture index confirms the excellent consistency of boiled sausage. The change in the peroxide number was studied for 7 days. The results showed that the peroxide number did not change significantly from 2.0 meq/kg to 4.6 meq/kg. Thus, the addition of purslane with antioxidant properties helps to slow down the oxidation of fats and thereby increases the shelf life of boiled herodietic sausage. The results of the study of color characteristics showed stable color formation, which was influenced by an emulsion of collagen and purslane. It was found that products using emulsions from collagen-containing raw materials are characterized by a higher concentration of tyrosine due to the action of proteolytic enzymes (pepsin and trypsin)—from 728.1 mcg/mL (during the first three hours of hydrolysis) to 392.5 mcg/mL (during 6 h of hydrolysis)—which indicates a higher degree of protein digestibility these products. Thus, the addition of an emulsion of 5% protein hydrolysate and 1% purslane powder can be recommended for the production of boiled sausages with improved nutritional and taste properties.https://www.mdpi.com/2076-3417/13/18/10462agingolder personherodietic productmoisture-binding ability |
| spellingShingle | Tamara Tultabayeva Gulzhan Tokysheva Gulmira Zhakupova Damilya Konysbaeva Rauan Mukhtarkhanova Ainur Matibayeva Almas Mukhametov Galia Zamaratskaia Kadyrzhan Makangali Enhancing Nutrition and Palatability: The Development of Cooked Sausages with Protein Hydrolysate from Secondary Raw Materials for the Elderly Applied Sciences aging older person herodietic product moisture-binding ability |
| title | Enhancing Nutrition and Palatability: The Development of Cooked Sausages with Protein Hydrolysate from Secondary Raw Materials for the Elderly |
| title_full | Enhancing Nutrition and Palatability: The Development of Cooked Sausages with Protein Hydrolysate from Secondary Raw Materials for the Elderly |
| title_fullStr | Enhancing Nutrition and Palatability: The Development of Cooked Sausages with Protein Hydrolysate from Secondary Raw Materials for the Elderly |
| title_full_unstemmed | Enhancing Nutrition and Palatability: The Development of Cooked Sausages with Protein Hydrolysate from Secondary Raw Materials for the Elderly |
| title_short | Enhancing Nutrition and Palatability: The Development of Cooked Sausages with Protein Hydrolysate from Secondary Raw Materials for the Elderly |
| title_sort | enhancing nutrition and palatability the development of cooked sausages with protein hydrolysate from secondary raw materials for the elderly |
| topic | aging older person herodietic product moisture-binding ability |
| url | https://www.mdpi.com/2076-3417/13/18/10462 |
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