Collagen Hydrolysate–Cranberry Mixture as a Functional Additive in Sausages

Uzakov Y. Aitbayeva A. Kaldarbekova M. Kozhakhiyeva M. Tortay A. Makangali K.
October 2025 Multidisciplinary Digital Publishing Institute (MDPI)

Processes
2025 #13 Issue 10

Consumers increasingly seek clean-label meat products with improved nutrition and stability. We evaluated a collagen hydrolysate–cranberry mixture (CH-CR) as a functional additive in cooked sausages. Two formulations—control and CH-CR—were assessed for fatty acid profile; lipid and protein oxidation during storage; antioxidant capacity ferric-reducing antioxidant power (FRAP), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging, and half-maximal inhibitory concentration (IC50); amino acid composition; and instrumental color. Relative to the control, CH-CR produced a more favorable lipid profile: lower saturated fatty acids (SFAs) 23.9% vs. 28.0%, higher monounsaturated fatty acids (MUFAs) 53.2% vs. 49.3%, slightly higher polyunsaturated fatty acids (PUFAs) 23.3% vs. 22.7%, a higher PUFA/SFA ratio of 0.97 vs. 0.81, and a lower omega-6/omega-3 (n-6/n-3) ratio of 13.5 vs. 27.1, driven by higher alpha-linolenic acid (ALA) 1.6% vs. 0.8%, with trans fats <0.1%. Storage studies showed attenuated oxidation in CH-CR: lower peroxide value (PV) at day 10 8.1 ± 0.4 vs. 9.8 ± 0.5 meq/kg and lower thiobarbituric acid-reactive substances (TBARS) at day 6 0.042 ± 0.004 vs. 0.055 ± 0.006 mg MDA/kg and day 10 0.156 ± 0.016 vs. 0.590 ± 0.041 mg MDA/kg); the acid value at day 10 was similar. Antioxidant capacity increased with CH-CR FRAP 30.5 mg gallic acid equivalents (GAE)/g vs. not detected; DPPH inhibition was 29.88% vs. 10.23%; IC50 56.22 vs. 149.51 µg/mL. The amino acid profile reflected collagen incorporation—higher glycine+proline+hydroxyproline 2.37 vs. 1.38 g/100 g and a modest rise in indispensable amino acids (IAAs) 5.72 vs. 5.42 g/100 g, increasing the IAA/total amino acid (TAA) ratio to 0.411 vs. 0.380. CH-CR samples were lighter and retained redness better under light, with comparable overall color stability. Overall, CH-CR is a natural strategy to improve fatty acid quality and oxidative/color stability in sausages.

amino acid composition , collagen hydrolysate , color stability , cranberry , DPPH , fatty acid profile , FRAP , functional meat products , lipid oxidation

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Department of Food Technology, Almaty Technological University, Almaty, 050000, Kazakhstan
Department of Technology of Food and Processing Industries, Kazakh Agrotechnical Research University Named After S.Seifullin, Astana, 010000, Kazakhstan

Department of Food Technology
Department of Technology of Food and Processing Industries

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