atuВестник Алматинского технологического университетаThe Journal of Almaty Technological University2304-568X2710-0839АО "АТУ"10.48184/2304-568X-2023-3-78-84atu-1037Research ArticleТЕХНОЛОГИЯ ПИЩЕВОЙ И ПЕРЕРАБАТЫВАЮЩЕЙ ПРОМЫШЛЕННОСТИFOOD AND PROCESSING INDUSTRY TECHNOLOGYРазработка рецептуры мясорастительных консервов из бараниныDevelopment of the formula of meat and vegetable canned lambhttps://orcid.org/0000-0002-5594-8216ЧомановУ.ChomanovU.

050060, г. Алматы, пр. Гагарина 238 Г

050060, Almaty, 238 G Gagarin Ave.

u.chomanov@rpf.kzhttps://orcid.org/0000-0002-8332-8102КененбайГ. С.KenenbayG. S.

050060, г. Алматы, пр. Гагарина 238 Г

050060, Almaty, 238 G Gagarin Ave.

gkenenbay@mail.ruhttps://orcid.org/0000-0002-9051-2119ТурсуновА. А.TursunovA. A.

050060, г. Алматы, пр. Гагарина 238 Г

050060, Almaty, 238 G Gagarin Ave.

a.tursunov@rpf.kzhttps://orcid.org/0000-0002-1175-935XЖумалиеваТ. М.ZhumalievaT. M.

старший научный сотрудник

050060, г. Алматы, пр. Гагарина 238 Г

050060, Almaty, 238 G Gagarin Ave.

t.zhumalieva@rpf.kzhttps://orcid.org/0000-0002-3178-8991ТултабаевН. З.TultabaevN. Z.

050060, г. Алматы, пр. Гагарина 238 Г

050060, Almaty, 238 G Gagarin Ave.

n.tultabayev@rpf.kzТОО «Казахский научно-исследовательский институт перерабатывающей и пищевой промышленности»КазахстанLLP "Kazakh Research Institute of Processing and Food Industry"Kazakhstan202314092023137884Copyright © Чоманов У., Кененбай Г.С., Турсунов А.А., Жумалиева Т.М., Тултабаев Н.З., 20232023Чоманов У., Кененбай Г.С., Турсунов А.А., Жумалиева Т.М., Тултабаев Н.З.Chomanov U., Kenenbay G.S., Tursunov A.A., Zhumalieva T.M., Tultabaev N.Z.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.vestnik-atu.kz/jour/article/view/1037

Мясные и мясорастительные консервы - одни из наиболее популярных мясных продуктов среди потребителей и как следствие ассортимент консервированных продуктов данного вида весьма разнообразен. Современные потребители - более осознанные в выборе продуктов питания и отдают предпочтение продуктам с функциональными свойствами при одновременно высоких органолептических показателях, что соответственно отражается на спросе рынка. Целью наших исследований является применение метода поверхности отклика для оптимизации количества маша и баранины в составе мясорастительных консервов. С применением метода поверхностного отклика («Design Expert», Stat-Ease Inc., USA) проведена оптимизация добавляемого количества маша и баранины для получения конечного продукта с максимальным содержанием белка, суммы незаменимых аминокислот, полифенолов и с минимальным содержанием жира. Рассчитанное оптимальное количество для маша – 40%, для баранины – 30%, соответствующий показатель белка – 26,986%, содержание полифенолов – 0,54%, содержание жира – 24%. Результаты проведенных исследований дают основание предполагать, что применение маша и баранины в производстве мясорастительных консервов позволяет получить продукт с высокими качественными характеристикам.

Canned meat and meat-growing products are one of the most popular meat products among consumers and as a result, the range of canned products of this type is very diverse. Modern consumers are more conscious in the choice of food and prefer products with functional properties at the same time high organoleptic indicators, which accordingly affects the market demand. The purpose of our research is to use the response surface method to optimize the amount of mash and lamb in canned meat. Using the surface response method ("Design Expert", Stat-Ease Inc., USA), the added amount of mash and mutton was optimized to obtain the final product with the maximum protein content, the amount of essential amino acids, polyphenols and with a minimum fat content. The calculated optimal amount for masha is 40%, for lamb – 30%, the corresponding protein index is 26.986%, the content of polyphenols is 0.54%, the fat content is 24%. The results of the conducted studies suggest that the use of mash and mutton in the production of canned meat makes it possible to obtain a product with high quality characteristics.

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The authors declare that there are no conflicts of interest present.