Development of halal cooked smoked beef and turkey sausage using a combined plant extracts

Abstract

The relevance of the study is due to the fact that in recent years the demand for meat products has increased, which in turn makes it necessary to improve the quality of products, due to plant extracts. With the use of low‐frequency vacuum ultrasonic technology, the combined extract of local plant materials—hawthorn, sage, thyme, oregano, basil, and cloves—enriches the organoleptic properties and nutritional value. The purpose of the study was to develop a new technology of cooked smoked beef and turkey sausage enriched with the combined plants extract with improved organoleptic and nutritional properties, as well as to study the content of mineral elements, amino acids, and fatty acids. To obtain accurate results of the study, the following methods were used: capillary electrophoresis, Soxhlet extractor, methods for determining fat according to GOST 23042‐2015, gas chromatography, inductively coupled plasma mass spectrometry. The results of the study showed that upon sensory evaluation of the samples of cooked smoked sausages, introduction of the combined extract changed some consumer properties of the product, in particular, its taste and smell. The amino acid composition shows that nine essential amino acids are present in all compounds, such as arginine, lysine, phenylalanine, histidine, leucine, isoleucine, methionine, valine, and threonine. Thus, it constantly increases the biological and nutritional value of the final product. Practical applications The presented cooked smoked beef and turkey sausage enriched with an extract of combined plants, has high nutritional value, and can be used as a halal meat product.

Development of a technological scheme for cutting and deboning veal carcasses with international standards

“…Морфологиялық құрамы жағынан етбұлшықет пен дәнекер тіндердің қосындысы [9,10,11]. Тарылудың құрылымы мен сипатына қарай бұлшықет тіні жолақты, жүрек және тегіс бұлшықеттерге бөлінеді.…”

Identifying of the effect of the combined extract on the quality indicators of a fermented milk product from reconstituted camel milk

“…that it contains (in mg/100 g) minerals that were absent in the undiluted drink: magnesium -1.12; copper -0.044; vitamins: pantothenic acid -0.437; nicotinic acid -0.203; riboflavin -0.033; vitamin E -2. 16…”

“…Therefore, it is necessary to choose a method for extracting the necessary nutrients from them. To isolate these substances from the seeds in question, it is of interest to choose the extraction method [16].…”

Overview of plant extracts as natural preservatives in meat

“…1–3 log cycle reduction of S. typhimurium and S. aureus (Jattar‐Santiago et al, 2022). Zheleuova et al (2021) developed halal‐cooked smoked beef and turkey meat products by using a combination of plant extract viz., hawthorn, sage, thyme, oregano, basil, and cloves. Authors reported changes in sensory attributes mainly taste and smell.…”