CHARACTERISTICS OF THE COOKED TYPE SAUSAGES ENRICHED WITH APPLE POWDER
Kurmanbekova A. Tayeva A. Starkutė V. Mockus E. Mozurienė E. Klupšaitė D. Tolpeznikaitė E. Bartkienė E.
2024Lietuvos Veterinarijos Akademija
Veterinarija ir Zootechnika
2024#82(1)111 - 111 pp.
The aim of this study was to evaluate the influence of apple powder on the quality parameters (overall acceptability, colour coordinates, dry matter, pH, fat, protein and ash content, free amino acids (AA), gammaaminobutyric acid (GABA), biogenic amine (BA) concentrations, fatty acid (FA) profile, and malondialdehyde concentration) of a cooked type of sausages (CS). Experimental batches of sausages were produced under laboratory conditions at the Research Center of Meat Processing of Almaty Technological University (Almaty, Republic of Kazakhstan). The recipe of cooked sausages consisted of 35 kg of top-grade fatty beef, 40 kg of chicken meat, 20 kg of raw fat of chicken, 3 chicken eggs, 2 kg of whole dried cows milk, 2.3 kg of salt, 7.5 kg of sodium nitrite, 0.200 kg of refined sugar and glucose, and 0.040 kg of grounded nutmeg and cardamon. Three recipes were tested: with 0 kg, 3.0 kg and 5.0 kg of apple powder, additionally added to the basic recipe. No significant differences in sausage smell and taste acceptability were found. Sausages also showed similar colour parameters. However, the addition of apple powder increased dry matter content and texture hardness of sausages. Besides, sausages prepared with apple powder showed higher protein content, in comparison with control samples. Most of free non-essential and essential AA concentrations in sausages were similar; however, sausages prepared with apple powder showed, on average by 2 times, a higher GABA concentration. The main BA in sausages was spermine, and its content in the samples was, on average, 53.5 mg/kg. There were no significant differences in sausage FA profile as well as in malondialdehyde concentration. Finally, it can be stated that apple powder can be utilised as a valuable material for cooked type sausage preparation, without negatively affecting their quality.
apple by-products , overall acceptability , quality , sausages , technological parameters
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Department of Food Safety and Quality, Faculty of Food Technology, Almaty Technological University, Kazakhstan
Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Lithuania
Department of Food Safety and Quality, Faculty of Veterinary Medicine, Lithuanian University of Health Sciences, Lithuania
Department of Food Safety and Quality
Institute of Animal Rearing Technologies
Department of Food Safety and Quality
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