Improving the organoleptic and structural-chemical properties of semi-smoked sausages
Serikkyzy M. Jumabekova G. Zheldybayeva A. Matibayeva A. Omirbay R. Balev D.
March 2022Elsevier B.V.
Saudi Journal of Biological Sciences
2022#29Issue 31510 - 1514 pp.
The decline of meat resources and the rapid growth of the worlds population creates a need for resource management. The purpose of the study was to test the original technology of the semi-smoked sausages production adding goji berries at different concentrations, and to assess the technological risks in the production of sausages. 400 pieces of semi-finished sausages were divided into 4 groups, 100 pieces each. The sausages for the first control group were made according to the “Krakowska” recipe. The remaining three groups were experimental, with the addition of goji berry at different concentrations (30, 50 and 70 g per 100 kg of meat). The prepared samples were analysed for the content of particulate matter and water using hydrological methods. All experimental samples were recorded with a decrease in water activity by 1.2 times compared with the control (p ≤ 0.05 between the 1st and 4th groups). A new technology for the production of semi-smoked sausage adding goji berries powder at a concentration of 0.3, 0.5, and 0.7% to meat is proposed and tested. The addition of goji berries provides solidity to the sausage samples, as well as better organoleptic and structural-chemical properties compared to the control.
Goji berries , Production technologies , Semi-smoked sausages , Water activity , Water-holding capacity
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Department of Food Safety and Quality, Almaty Technological University, 100, Tole bi str, Almaty, 050016, Kazakhstan
Department of Food Technology, Almaty Technological University, 100, Tole bi str, Almaty, 050016, Kazakhstan
Department of Technology of Meat and Fish Products, University of Food Technologies, 26 Maritza Blvd, Plovdiv, 4000, Bulgaria
Department of Food Safety and Quality
Department of Food Technology
Department of Technology of Meat and Fish Products
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