REVEALING THE INFLUENCE OF PLANT- BASED ADDITIVES ON QUALITATIVE INDICATORS OF A SEMI- FINISHED PRODUCT MADE FROM CAMELMEAT


Medeubayeva Z. Tayeva A. Shambulova G. Syzdykova L. Mikhail A.
2022Technology Center

Eastern-European Journal of Enterprise Technologies
2022#2Issue 11-11629 - 35 pp.

This paper considers the influence exerted on the qualitative indicators of boiled camel sausage by plant­ based additives. The study’s results were used to improve the technology and determine the levels of appli­ cation of plant­derived extracts with antioxidant pro­ perties in the production of boiled sausages. The effect of plant extracts with antioxidant properties on oxida­ tive processes in boiled sausages has been investigated. Camel meat contains phosphorus, magnesium, and potassium. This meat has a large content of vitamins A, B1, B2, C, and E. In terms of protein content (15.1 %), camel is inferior to beef; in terms of fat (11.5 %), it is inferior to other types of meat. However, camel meat is rich in vitamins and trace elements. In addi­ tion, the composition of camel meat contains phospho­ rus, 216–234 mg, which is higher than that of beef. The disadvantage of boiled camel sausages is a short shelf life. Therefore, it was decided to add plant­based supplements with antioxidant properties. In addition, to ensure minimal lipolytic changes and changes in lipid oxidation in meat, the rational concen­ tration of added antioxidants was determined. Using the response surface methodology, a three­level fac­ tor plan was constructed for two variables – the con­ centration of ginger root powder and sea buckthorn powder. The minimum acid number was manifested at 0.018 % of ginger root powder and 0.035 % of sea buckthorn powder. The minimum peroxide number was obtained at 0.028 % of the L­root of ginger and 0.010 % of the powder of sea buckthorn; the minimum TBARS was detected at 0.030 % of the powder of ginger root and 0.050 % of the powder of sea buckthorn. The con­ centration of ginger root powder with optimal resis­ tance to oxidation and lipolysis is proposed. The shelf life was also determined in comparison with the control © Copyright

antioxidants , Camel meat , ginger root powder , lipolysis , oxidative stability , sea buckthorn powder

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Department of Food Technology, Tole, bi str., 100, Almaty, 050012, Kazakhstan
Group TOP-19-21 Tipo, Almaty Technological University, Tole bi Str., 100, Almaty, 050012, Kazakhstan

Department of Food Technology
Group TOP-19-21 Tipo

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