ENHANCING SAUSAGE FUNCTIONALITY PRODUCTS FOR SCHOOL-AGE CHILDREN: A STUDY ON GOAT AND CAMEL MEAT WITH NATURAL PURSLANE POWDER AS AN ANTIOXIDANT ADDITIVE

Makangali K. Tokysheva G. Muldasheva A. Gorbulya V. Begaly M. Shukesheva S. Nabiyeva Z.
2023 Technology Center

Eastern-European Journal of Enterprise Technologies
2023 #6 Issue 11(126)8 - 15 pp.

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 childrens health and development, as well as contribute to the sustainable development of rural regions and the growth of economic activity.

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

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Department of Technology of Food and Processing Industries, S.Seifullin Kazakh Agro Technical Research University, Zhenis ave., 62, Astana, 010011, Kazakhstan
Department of Technology of Food and Processing Industries S.Seifullin Kazakh Agro Technical Research University, Zhenis ave., 62, Astana, 010011, Kazakhstan
Department of Protection and Quarantine of Plants, S.Seifullin Kazakh Agro Technical Research University, Zhenis ave., 62, Astana, 010011, Kazakhstan
Department of Accredited Testing Laboratory of Food Safety, Almaty Technological University, Tole bi str., 100, Almaty, 050012, Kazakhstan
Department of Science Research Institute of Food Safety, Almaty Technological University, Tole bi str., 100, Almaty, 050012, Kazakhstan

Department of Technology of Food and Processing Industries
Department of Technology of Food and Processing Industries S.Seifullin Kazakh Agro Technical Research University
Department of Protection and Quarantine of Plants
Department of Accredited Testing Laboratory of Food Safety
Department of Science Research Institute of Food Safety

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