Next Article in Journal
Hybrid Solar Photoelectro-Fenton and Ozone Processes for the Sustainable Removal of COVID-19 Pharmaceutical Contaminants
Previous Article in Journal
Comparative Study on the Effect of Carbon Existence Form and Sulfur on the Hydrophilicity of Coal Pyrite Surface Based on the Density Functional Theory
Previous Article in Special Issue
Effect of Riboflavin and Blue Light-Emitting Diode Irradiation on Microbial Inactivation and the Physicochemical Properties of Betel Leaves
 
 
Font Type:
Arial Georgia Verdana
Font Size:
Aa Aa Aa
Line Spacing:
Column Width:
Background:
This is an early access version, the complete PDF, HTML, and XML versions will be available soon.
Article

Collagen Hydrolysate–Cranberry Mixture as a Functional Additive in Sausages

1
Department of Food Technology, Almaty Technological University, Almaty 050000, Kazakhstan
2
Department of Technology of Food and Processing Industries, Kazakh Agrotechnical Research University Named After S.Seifullin, Astana 010000, Kazakhstan
*
Author to whom correspondence should be addressed.
Processes 2025, 13(10), 3233; https://doi.org/10.3390/pr13103233
Submission received: 16 September 2025 / Revised: 29 September 2025 / Accepted: 9 October 2025 / Published: 10 October 2025
(This article belongs to the Special Issue Food Processing and Ingredient Analysis)

Abstract

Consumers increasingly seek clean-label meat products with improved nutrition and stability. We evaluated a collagen hydrolysate–cranberry mixture (CH-CR) as a functional additive in cooked sausages. Two formulations—control and CH-CR—were assessed for fatty acid profile; lipid and protein oxidation during storage; antioxidant capacity ferric-reducing antioxidant power (FRAP), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging, and half-maximal inhibitory concentration (IC50); amino acid composition; and instrumental color. Relative to the control, CH-CR produced a more favorable lipid profile: lower saturated fatty acids (SFAs) 23.9% vs. 28.0%, higher monounsaturated fatty acids (MUFAs) 53.2% vs. 49.3%, slightly higher polyunsaturated fatty acids (PUFAs) 23.3% vs. 22.7%, a higher PUFA/SFA ratio of 0.97 vs. 0.81, and a lower omega-6/omega-3 (n-6/n-3) ratio of 13.5 vs. 27.1, driven by higher alpha-linolenic acid (ALA) 1.6% vs. 0.8%, with trans fats <0.1%. Storage studies showed attenuated oxidation in CH-CR: lower peroxide value (PV) at day 10 8.1 ± 0.4 vs. 9.8 ± 0.5 meq/kg and lower thiobarbituric acid-reactive substances (TBARS) at day 6 0.042 ± 0.004 vs. 0.055 ± 0.006 mg MDA/kg and day 10 0.156 ± 0.016 vs. 0.590 ± 0.041 mg MDA/kg); the acid value at day 10 was similar. Antioxidant capacity increased with CH-CR FRAP 30.5 mg gallic acid equivalents (GAE)/g vs. not detected; DPPH inhibition was 29.88% vs. 10.23%; IC50 56.22 vs. 149.51 µg/mL. The amino acid profile reflected collagen incorporation—higher glycine+proline+hydroxyproline 2.37 vs. 1.38 g/100 g and a modest rise in indispensable amino acids (IAAs) 5.72 vs. 5.42 g/100 g, increasing the IAA/total amino acid (TAA) ratio to 0.411 vs. 0.380. CH-CR samples were lighter and retained redness better under light, with comparable overall color stability. Overall, CH-CR is a natural strategy to improve fatty acid quality and oxidative/color stability in sausages.
Keywords: collagen hydrolysate; cranberry; functional meat products; fatty acid profile; amino acid composition; lipid oxidation; FRAP; DPPH; color stability collagen hydrolysate; cranberry; functional meat products; fatty acid profile; amino acid composition; lipid oxidation; FRAP; DPPH; color stability

Share and Cite

MDPI and ACS Style

Uzakov, Y.; Aitbayeva, A.; Kaldarbekova, M.; Kozhakhiyeva, M.; Tortay, A.; Makangali, K. Collagen Hydrolysate–Cranberry Mixture as a Functional Additive in Sausages. Processes 2025, 13, 3233. https://doi.org/10.3390/pr13103233

AMA Style

Uzakov Y, Aitbayeva A, Kaldarbekova M, Kozhakhiyeva M, Tortay A, Makangali K. Collagen Hydrolysate–Cranberry Mixture as a Functional Additive in Sausages. Processes. 2025; 13(10):3233. https://doi.org/10.3390/pr13103233

Chicago/Turabian Style

Uzakov, Yasin, Aziza Aitbayeva, Madina Kaldarbekova, Madina Kozhakhiyeva, Arsen Tortay, and Kadyrzhan Makangali. 2025. "Collagen Hydrolysate–Cranberry Mixture as a Functional Additive in Sausages" Processes 13, no. 10: 3233. https://doi.org/10.3390/pr13103233

APA Style

Uzakov, Y., Aitbayeva, A., Kaldarbekova, M., Kozhakhiyeva, M., Tortay, A., & Makangali, K. (2025). Collagen Hydrolysate–Cranberry Mixture as a Functional Additive in Sausages. Processes, 13(10), 3233. https://doi.org/10.3390/pr13103233

Note that from the first issue of 2016, this journal uses article numbers instead of page numbers. See further details here.

Article Metrics

Article metric data becomes available approximately 24 hours after publication online.
Back to TopTop