The use of buckwheat flour in the technology of semi-smoked sausage

Authors

  • Aliya Yessengaziyeva Almaty Technological University, Department of Technology of Food products, Tole Bi street, 100, 050000, Almaty, Kazakhstan, Tel: +77076114878 https://orcid.org/0000-0003-2314-2995
  • Yassin Uzakov Almaty Technological University, Department of Technology of Food products, Tole Bi street, 100, 050000, Almaty, Kazakhstan, Tel: +77072276758
  • Irina Chernukha VM Gorbatov Federal Research Center for Food Systems of RAS, 26 Talalikhina street, 109316, Moscow, Russia, Tel: +7(495)6769511 ext. 109 https://orcid.org/0000-0003-4298-0927
  • Leila Kaimbayeva Kazakh National Agrarian Research University, Abaya avenue, 28, 050021, Almaty, Kazakhstan, Tel: +77471927639 https://orcid.org/0000-0002-5251-8026
  • Lyazat Kalashinova S. Seifullin Kazakh Agrotechnical University, Zhenis avenue, 62, Astana, 010011, Kazakhstan, Tel: +77076003492 https://orcid.org/0000-0003-0716-633X
  • Daniyar Zhantleuov North Kazakhstan Research Institute of Agriculture, Institute street, 1, 021231, Beskol village, North Kazakhstan region, Kazakhstan Tel: +7471823067

DOI:

https://doi.org/10.5219/1861

Keywords:

beef, semi-smoked sausage, meat product, buckwheat flour, pH, moisture-binding capacity

Abstract

This article aims to substantiate the use of buckwheat flour in the technology of semi-smoked sausage based on the study of physicochemical, functional and technological, structural and mechanical and organoleptic parameters. It has been found that a small amount of buckwheat flour in semi-smoked sausage samples (up to 10.0% by weight of unsalted raw material) increases the moisture-binding capacity of the control sample by 1.1-1.8%. The study of the shear stress limit of the finished experimental samples showed that the maximum value of this parameter is 758 Pa. With increasing the dosage of hydrated buckwheat flour, the minced meat loosens, and the value of the shear stress limit in samples No.3 and  No.4 is 420 and 390 Pa. The appearance, color, smell, aroma, consistency, taste and juiciness were studied in the produced samples of semi-smoked sausage. Histological examination of an experimental sample of semi-smoked sausage with a level of hydrated buckwheat flour of 6% was carried out. It has been found that introducing hydrated buckwheat flour into the minced meat up to 6% of the mass of raw meat material has a positive effect on the physical and chemical, functional and technological, structural and mechanical and organoleptic parameters of semi-smoked sausage.

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Published

2023-03-27

How to Cite

Yessengaziyeva, A., Uzakov, Y., Chernukha, I., Kaimbayeva, L., Kalashinova, L., & Zhantleuov, D. (2023). The use of buckwheat flour in the technology of semi-smoked sausage. Potravinarstvo Slovak Journal of Food Sciences, 17, 311–323. https://doi.org/10.5219/1861

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Vol. 17 (2023): Potravinarstvo Slovak Journal of Food Sciences

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