Influence of Structured Plasma-Based Composition on Functional, Textural and Sensory Characteristics of Emulsion-Type Sausages
< 0.05). Cooking loss increased at elevated substitution levels but remained within acceptable technological limits. During refrigerated storage, microbial counts remained below safety thresholds. A 15-25% replacement level provided the most balanced performance, maintaining sensory acceptability while improving lipid stabilization. The results demonstrate that structured plasma-based systems can function as effective protein-emulsion modifiers in meat formulations, supporting sustainable valorization of slaughter by-products.
Authors
- Assem Shulenova
- Gulnara Kokayeva (ORCID: https://orcid.org/0000-0001-9571-5081)
- Б. М. Искаков (ORCID: https://orcid.org/0000-0002-7939-0210)
- Yelena Krasnopyorova
- Amirzhan Kassenov (ORCID: https://orcid.org/0000-0002-7715-1128)
- Maigul Mursalykova (ORCID: https://orcid.org/0000-0001-5431-9306)
- Diana Sviderskaya
- Serik Tokayev
- Mukhtarbek Kakimov (ORCID: https://orcid.org/0009-0008-9274-2816)
- A. K. Мustafayeva
Institutions
- Innovative University of Eurasia (KZ)
- Toraighyrov University (KZ)
- S.Seifullin Kazakh Agro Technical University (KZ)
- Shakarim University (KZ)
Publication Details
- Journal
- Foods
- Published
- 2026-04-12
- DOI
- https://doi.org/10.3390/foods15081336
- Primary Topic
- Meat and Animal Product Quality
- Type
- article
- Field-Weighted Citation Impact
- 0.00