Currently, there is an increase in the use of preparations from collagen-containing raw materials in the production of meat products. The high functional and technological properties of such preparations make it possible to significantly improve the rheological properties of food products, as well as organoleptic indicators, and enrich meat products with dietary fibers. The aim of this study was to study the effect of an emulsion of 5% protein hydrolysate and 1% purslane powder on herodietic boiled sausages for the elderly. The results showed that the experimental samples of boiled sausages contained 15.44% protein, 6.6% fat, 4.2% carbohydrates and 71.1% moisture; this shows that boiled sausage with the addition of protein hydrolysate contains optimal chemical composition for dietary nutrition, a certain moisture index confirms the excellent consistency of boiled sausage. The change in the peroxide number was studied for 7 days. The results showed that the peroxide number did not change significantly from 2.0 meq/kg to 4.6 meq/kg. Thus, the addition of purslane with antioxidant properties helps to slow down the oxidation of fats and thereby increases the shelf life of boiled herodietic sausage. The results of the study of color characteristics showed stable color formation, which was influenced by an emulsion of collagen and purslane. It was found that products using emulsions from collagen-containing raw materials are characterized by a higher concentration of tyrosine due to the action of proteolytic enzymes (pepsin and trypsin)—from 728.1 mcg/mL (during the first three hours of hydrolysis) to 392.5 mcg/mL (during 6 h of hydrolysis)—which indicates a higher degree of protein digestibility these products. Thus, the addition of an emulsion of 5% protein hydrolysate and 1% purslane powder can be recommended for the production of boiled sausages with improved nutritional and taste properties.

A recipe for cooked sausages of the herodietic direction using protein hydrolysate in the amount of 3%, 5%, and 7% of the mass of raw materials is proposed. The recipe is based on "Beef Sausage". Organoleptic evaluation of the prototypes showed that when protein hydrolysate was added in an amount of 7%, a specific taste characteristic of by-products was present in the prototype. Based on the sensory evaluation results, it was decided to continue the study of samples with the addition of 3% and 5% protein hydrolysate. The results of the study of the physicochemical parameters of the prototypes with the addition of protein hydrolysate 3% and 5%, showed the values of the mass fraction of protein 16.65% and 19.29%, fat 9.85% and 12.25%, carbohydrates 2.85% and 3.07% respectively, indicating an increase in the amount of protein and a decrease in the proportion of fat compared to the control sample. A significant increase in the content of such essential amino acids as lysine and valine and interchangeable amino acids as arginine, glycine, and serine in the test samples confirms that the protein hydrolysate introduced into the prototype is rich and well-balanced in amino acid composition. To study the effect of protein hydrolysate on the quality of meat products, the moisture binding capacity was determined, which was 3% and 5% in the experimental samples with the addition of protein hydrolysate – 75.62% and 79.13%, which is 3.4% and 8.2% higher than that of the control sample, respectively. The sample with the addition of 5% hydrolysate (80.01) has the greatest moisture-retaining ability, which is 9% higher than that of the sample with 3% hydrolysate and 15.8% higher than the control indicator. The study results of the fat-holding capacity in the samples also showed positive dynamics.

The issue of rational nutrition of children is still extremely relevant and an effective factor ensuring the preservation of life and health of children. Pathological conditions associated with intolerance to certain components of food are increasingly common. When assessing the chemical composition of experimental samples of goat meat (Zaanen, Alpine, Nubian), no abnormal deviations were detected, and all indicators were in the generally accepted contents of this type of animal muscle tissue. Comparative analysis of goat meat samples shows that the fat content is more than 3 times less than that of lamb. The mass fraction of moisture is higher than mutton by 3 - 5%. Thus, it confirms that goat meat is a more dietary meat raw material in comparison with lamb. The potassium content among the experimental samples is distinguished by the goat meat of the Nubian breed (4125.83 ± 618.87 mg/ kg), which in comparison with the Zaanen (2470.10 ± 370.52 mg/kg) is more than 1.5 times greater, and the Alpine breed (1693.22 ± 253.98 mg/kg) is more than 2 times. The concentration of such essential amino acids as tryptophan, leucine, isoleucine, phenylalanine, methionine allows you to cover from 14% to 30.5% of the daily norm.

Plant polyphenols represent an important group of bioactive compounds known for their pronounced antioxidant properties. These compounds are capable of neutralizing free radicals, reducing oxidative stress, and preventing the development of chronic diseases, including cardiovascular, neurodegenerative, and inflammatory conditions. The aim of the present study was to compare the efficiency of different extraction methods for polyphenols from three medicinal plants: sweet clover (Melilotus officinalis), St. John’s wort (Hypericum perforatum), and purslane (Portulaca oleracea). The study evaluated three extraction techniques: maceration, percolation using a Soxhlet apparatus, and an environmentally friendly method involving the use of curd whey as a natural solvent. Optimal parameters such as temperature, liquid-to-solid ratio (hydromodule), and extraction time were thoroughly investigated and adjusted. Experimental results demonstrated that the highest yield of phenolic compounds was achieved through the percolation method using 70% ethanol. Although the use of curd whey resulted in a lower polyphenol yield, it offers ecological advantages and is suitable for integration into alcohol-free food technologies. The findings of this study may be applied in the development of functional food products and natural antioxidant additives with enhanced biological activity, as well as in the pharmaceutical and nutraceutical industries

ФГБНУ «ФНЦ пищевых систем им. В.М. Горбатова»

This study investigates the effects of adding purslane powder (Portulaca oleracea) to organic sausages made from organic beef, focusing on physicochemical properties, sensory characteristics, and microbiological stability. The use of natural additives is crucial in organic sausage production due to restrictions on synthetic preservatives and sodium nitrite. Samples were prepared with 0.8%, 1.2%, and 1.4% purslane powder and compared to a control without purslane. Results showed that purslane powder significantly improved moisture retention, with the highest levels observed in the 1.2% and 1.4% samples. pH values remained stable across all samples, indicating effective acidity regulation. Water activity (aw) values were consistent, ensuring microbiological safety. The total viable count (TVC) was significantly lower in samples with purslane, particularly at 1.2% and 1.4% concentrations, compared to the control. Sensory analysis indicated that the sample with 1.2% purslane maintained high scores similar to the control, while the 1.4% sample exhibited a bitter taste and greenish tint, negatively affecting its sensory attributes. The use of organic beef aligns with consumer demand for natural and healthy products, providing high-quality protein without synthetic additives. Purslane powder, known for its antioxidant and antimicrobial properties, proved to be an effective natural additive for improving the quality and shelf life of organic sausages. The optimal concentration of 1.2% purslane is recommended, offering a balance between enhanced physicochemical properties and favorable sensory characteristics. This study supports the use of natural additives in organic meat products, promoting healthier and more sustainable food options.