atuВестник Алматинского технологического университетаThe Journal of Almaty Technological University2304-568X2710-0839АО "АТУ"10.48184/2304-568X-2022-3-168-176atu-1089Research ArticleТЕХНОЛОГИЯ ПИЩЕВОЙ И ПЕРЕРАБАТЫВАЮЩЕЙ ПРОМЫШЛЕННОСТИFOOD AND PROCESSING INDUSTRY TECHNOLOGYВыявление влияния растительных добавок на качественные показатели полуфабриката из верблюжатиныRevealing the influence of herbal additives on the qualitative indicators of semi-finished camelМедеубаеваЖ. М.MedeubaevaZh. M.

050012

ул. Толе би, 100

Алматы

050012

st. Tole bi, 100

Almaty

zhan_medeu@mail.ruАстаховМ.AstakhovM.

050012

ул. Толе би, 100

Алматы

050012

st. Tole bi, 100

Almaty

ТаеваА. М.TaevaA. M.

050012

ул. Толе би, 100

Алматы

050012

st. Tole bi, 100

Almaty

ТлевлесоваД. А.TlevlesovaD. A.

050012

ул. Толе би, 100

Алматы

050012

st. Tole bi, 100

Almaty

«Алматинский технологический университет»Казахстан«Almaty Technological University»Kazakhstan20222709202203168176Copyright © Медеубаева Ж.М., Астахов М., Таева А.М., Тлевлесова Д.А., 20222022Медеубаева Ж.М., Астахов М., Таева А.М., Тлевлесова Д.А.Medeubaeva Z.M., Astakhov M., Taeva A.M., Tlevlesova D.A.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.vestnik-atu.kz/jour/article/view/1089

   Исследовано влияние растительных экстрактов с антиоксидантными свойствами на окислительные процессы в вареных колбасах. В мясе верблюда содержатся: фосфор, магний, а также калий. Данное мясо имеет большое количество витаминов: A, B1, B2, C и E. По содержанию белка (15,1 %) верблюжатина уступает говядине и по количеству жира (11,5 %) уступает другим видам мяса. Тем не менее, верблюжатина богата витаминами и микроэлементами. Также в составе верблюжатины содержится фосфор 216–234 мг, что выше, чем у говядины. Недостатком вареных колбас из верблюжатины является короткий срок хранения. Вследствие этого принято решение добавлять растительные добавки с антиоксидантными свойствами. Используя методологию поверхности отклика, план строился для двух переменных – концентрации порошка корня имбиря и порошка облепихи. Минимальное кислотное число проявлялось при 0,018 % порошка корня имбиря и 0,035 % порошка облепихи. Минимальное перекисное число получили при 0,028 % L-корня имбиря и 0,010 % порошка облепихи; минимальный TBARS был обнаружен при 0,030 % порошка корня имбиря и 0,050 % порошка облепихи. Предложена концентрация порошка корня имбиря с оптимальной устойчивостью к окислению и липолизу. Также определен срок хранения в сравнении с контролем.

   The effect of plant extracts with antioxidant properties on oxidative processes in boiled sausages was studied. Camel meat contains: phosphorus, magnesium, and potassium. This meat has a large amount of vitamins: A, B1, B2, C and E. In terms of protein content (15.1%), camel meat is inferior to beef and in terms of fat (11.5 %) inferior to other types of meat. However, camel meat is rich in vitamins and trace elements. Also, camel meat contains phosphorus 216–234 mg, which is higher than that of beef. The disadvantage of boiled camel sausages is a short shelf life. As a result, it was decided to add herbal supplements with antioxidant properties. Using the response surface methodology, the plan was built for two variables - the concentration of ginger root powder and sea buckthorn powder. The minimum acid number appeared at 0.018 % ginger root powder and 0.035 % sea buckthorn powder. The minimum peroxide value was obtained at 0.028 % L-ginger root and 0.010% sea buckthorn powder, and the minimum TBARS was found at 0.030% ginger root powder and 0.050% sea buckthorn powder. Proposed concentration of ginger root powder with optimal resistance to oxidation and lipolysis. The shelf life was also determined in comparison with the control.

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The authors declare that there are no conflicts of interest present.