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.
The article presents the analysis of the study results of samples for lead content by their determination on the atomic absorption spectrometer “Kvant-2AT”, taking into account the use of the microwave laboratory system PLP-01M and while the sample preparation in accordance with GOST 26929 “Raw materials and food product. Sample preparation. Mineralization to determine the content of toxic elements”. A fundamentally new method of the sample preparation is used in the microwave laboratory system PLP-01M. The decomposition was carried out in a closed system, i.e. sealed fluoroplastic vessels under the influence of high temperature, pressure and microwave field. The microwave field was created by a special generator-magnetron in the operating chamber of the furnace. According to the assessment results of the operational control of the measurement procedure applying samples for the lead control when the microwave laboratory system PLP-01M was introduced in the laboratory; the analysis procedure was found satisfactory.
The article presents the results of the study of the nutritional value of meat cutlets from veal with the addition of cedar nut cake. The chemical and mineral composition of the cake obtained from the seeds of Siberian cedar growing on the territory of Eastern Kazakhstan has been determined. Four variants of cutlets with the addition of 0, 5, 10, and 15% of cedar cake are developed. The results of the analysis show that increasing the amount of cedar oil cake in the composition of meat semi-finished products increases the protein content (P<0.01) but at the same time the fat content in the experimental samples decreases (P<0.01) due to lower fat content in the veal meat. In terms of fatty-acid composition, the cutlets are characterized by high PUFA content (48.08%), followed by MUFA (29.46%) and SFA (22.46%). The developed cutlets are enriched with magnesium (100.4 mg/100 g) and calcium (75.3 mg/100 g), and iron content is 2.78 mg/100 g. The analysis of microstructure showed that cedar nut cake is evenly distributed among the muscle fibers in minced meat. The inclusion of cedar nut cake in the recipe for veal cutlets helps to improve the mineral, amino-acid, and fatty-acid composition and allows this product to be classified as a functional dietary product.