Semi-smoked sausages were made with 5%, 10%, 15%, 20%, and 25% replacement of horsemeat by emulsion gel made with offal broth (stomach, kidney, liver, heart, brain, and a miscellaneous trimmings of a horse), pumpkin flour, and egg yolk in a ratio of 5:4:1. The technological, nutritional, oxidative, and rheological (G′ and G″) properties were studied. Sausage water holding capacity (WHC) rose after being incorporated with pumpkin-based emulsion gel (PEG). There was a statistically significant (p < 0.01) improvement in sausage emulsion stability. Lipid oxidation in all samples, especially 5% and 15% addition of emulsion gel samples, was below the rancidity criterion, which is TBARS > 2.0–2.5 mg MDA/kg sample. This really is encouraging because unsaturated fatty acids, such as those found in horsemeat, are easily oxidized. Use of the emulsion gel did not noticeably alter the sausages’ pH. Using emulsion gel considerably reduced the cooking loss (p < 0.05) of sausages and significantly improved texture (p < 0.05). Partial replacement of mixed horsemeat with emulsion gel improved the physicochemical characteristics of semi-smoked sausages. The elasticity modulus (G′) showed that PEG15 (15% of emulsion gel) was the most resilient gel. The least powerful gels (p < 0.05) were PEG20 and PEG25. According to this study, adding a pumpkin-based emulsion gel to the meat matrix could improve the quality of the emulsified meat system and provide important data for related research and companies as strategies to market a healthier and more nutritious product with the necessary quality characteristics.

This comprehensive review explores the underutilized buckwheat hulls, sprouts, and grain and sprout extracts, concentrating on their nutritional characteristics, health advantages, and possible uses in developing functional food products. Buckwheat, a pseudocereal, is emphasized for its...

A high intake of saturated fats and cholesterol from processed meats is associated with increased cardiovascular disease risk. This study aimed to develop a nutritionally enhanced Bologna-type sausage by partially replacing the beef content with a structured emulsion gel (EG) formulated from pine nut oil, inulin, carrageenan, and whey protein concentrate. The objective was to improve its lipid quality and functional performance while maintaining product integrity and consumer acceptability. Three sausage formulations were prepared: a control and two variants with 7% and 10% EG, which substituted for the beef content. The emulsion gel was characterized regarding its physical and thermal stability. Sausages were evaluated for their proximate composition, fatty acid profile, cholesterol content, pH, cooking yield, water-holding capacity, emulsion stability, instrumental texture, microstructure (via SEM), oxidative stability (TBARSs), and sensory attributes. Data were analyzed using a one-way and two-way ANOVA with Duncan’s test (p < 0.05). The EG’s inclusion significantly reduced the total and saturated fat and cholesterol, while increasing protein and unsaturated fatty acids. The 10% EG sample achieved a PUFA/SFA ratio of 1.00 and an over 80% reduction in atherogenic and thrombogenic indices. Functional improvements were observed in emulsion stability, cooking yield, and water retention. Textural and visual characteristics remained within acceptable sensory thresholds. SEM images showed more homogenous matrix structures in the EG samples. TBARS values increased slightly over 18 days of refrigeration but remained below rancidity thresholds. This period was considered a pilot-scale evaluation of oxidative trends. Sensory testing confirmed that product acceptability was not negatively affected. The partial substitution of beef content with pine nut oil-based emulsion gel offers a clean-label strategy to enhance the nutritional quality of Bologna-type sausages while preserving functional and sensory performance. This approach may support the development of health-conscious processed meat products aligned with consumer and regulatory demands.

This article presents the results of a study the effectiveness of radiation treatment using the ILU-10 electron accelerator in order to extend the shelf life of food products by controlling bacterial contamination (sulfite-reducing clostridium – Clostridium spp.). The ILU-10 device is designed for sterilization and disinfection of products without the use of chemicals. Clostridia spp. are an important indicator of microbiological control in the food industry. They are the cause of food spoilage, and some types of clostridium can cause massive disease of the human digestive system. The aim of the study was to evaluate the effectiveness of this device in reducing of Clostridium spp. with different radiation doses in the range from 3 to 9 kGr. It was found that a dose of 3 kGr is sufficient to reduce bacterial contamination of beef, fish (pike), and fish cutlets. In general, the maximum antibacterial effect was achieved at three doses.

This article examines the issue of creating functional food products, in particular boiled sausages enriched with iodine, and increasing their nutritional value within the framework of the National Project for the Development of the Agro-industrial complex of the Republic of Kazakhstan for 2021-2025. During the research, the chemical, amino acid and energy composition of the products were analyzed, as well as their functional and technological properties were studied. The results of the experiment showed that the first version of the formulation surpasses the others in terms of protein, calcium and iodine content. In addition, the article discusses the technological foundations of the use of plant and animal raw materials for the production of functional biological products with a therapeutic and preventive focus. Functional food products are specially modified products that, unlike traditional products, have a positive effect on health. Their main difference lies in the presence of biologically active additives included in the formulation. Therapeutic and prophylactic products help to replenish the deficiency of biologically active substances in the body, support the immune system, help neutralize toxins and eliminate them from the body. The article suggests three main approaches to creating such products: adding special components to widespread products, adapting the formulation of standard products for functional purposes, and modeling completely new products. The results obtained during the study confirm the high nutritional and biological value of the developed sausage products. The study proves that functional foods can be effectively used to promote health, prevent diseases, and optimize the nutritional structure of the population.