Effect of Hemp Protein and Sea Buckthorn Extract on Quality and Shelf Life of Cooked-Smoked Sausages
Bukarbayev K. Abzhanova S. Baibolova L. Zhaksylykova G. Kulazhanov T. Vasilenko V. Jetpisbayeva B. Katasheva A. Sabraly S. Yerzhigitov Y.
August 2025Multidisciplinary Digital Publishing Institute (MDPI)
Foods
2025#14Issue 15
Modern meat processing faces several challenges, including high resource consumption, environmental impact, and the need to enhance the nutritional and biological value of finished products. In this context, interest is growing in functional plant-based ingredients capable of improving the quality of meat products. The aim of this study was to evaluate the effect of adding 0.01% hemp protein powder and 0.01% sea buckthorn extract (based on the weight of unsalted raw material) on the nutritional, technological, and microbiological characteristics of cooked-smoked sausages. The results demonstrated an increase in total protein content, a 2.5-fold rise in tocopherol levels, as well as a 17.9% improvement in the Amino Acid Score of threonine and a 2.48% increase in the biological value of protein. Samples enriched with plant-based components exhibited enhanced organoleptic properties and greater storage stability over 36 days. In addition, extrusion parameters for the production of the protein additive were optimized, resulting in a stable functional ingredient.
cooked-smoked sausage , extrudate , hemp protein , sea buckthorn extract , storage , technological scheme
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Department of Food Biotechnology, Almaty Technological University, Almaty, 050000, Kazakhstan
Department of Machines and Equipment for Food Production, Voronezh State University of Engineering Technologies, Voronezh, 394036, Russian Federation
Department of Energy Saving and Automation, Kazakh National Agrarian Research University, Almaty, 050010, Kazakhstan
Department of Food Biotechnology
Department of Machines and Equipment for Food Production
Department of Energy Saving and Automation
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