Оцінка ковбасних виробів з гідролізатом колагену та журавлиною для людей похилого віку

The object of this study was cooked sausages developed specifically for elderly nutrition, addressing the problem of achieving high protein density together with improved technological and oxidative stability. The study evaluated the combined effects of collagen hydrolysate 10 and cranberry powder 2% on composition, functionality, color, oxidative stability, and in-vitro digestibility. Enrichment significantly increased protein content 13.68 vs. 10.91%, moisture 77.2 vs. 72.7%, and reduced fat 6.7 vs. 9.1%. Alkali-soluble proteins rose 10.07 vs. 8.49%, texture strengthened 88.2 vs. 60.4 kPa, and water-holding capacity improved by 19%. The fatty acid profile shifted toward slightly higher SFA C16:0, C18:0 and lower MUFA C18:1, with a minor rise in ALA n-3, while trans isomers remained < 0.1%. After 10 days of storage, peroxide values were lower 8.1 vs. 9.8 meq/kg, indicating delayed lipid oxidation. Color stability reached 94%, with improved redness retention in enriched samples. In-vitro digestibility increased, with peptide release + 21.2% (pepsin) and + 10.3% (trypsin). These effects can be explained by the synergistic role of collagen peptides in enhancing protein functionality and the antioxidant properties of cranberry polyphenols in suppressing lipid peroxidation. The distinctive feature of this approach is the dual action of natural additives, providing a cleaner-label product with improved nutritional density and stability. Practical relevance lies in applying collagen hydrolysate and cranberry in functional meat technologies aimed at elderly-oriented diets, offering a feasible strategy for the meat industry to support healthy ageing and reduce risks related to poor protein intake and oxidative stress