atuВестник Алматинского технологического университетаThe Journal of Almaty Technological University2304-568X2710-0839АО "АТУ"10.48184/2304-568X-2024-1-11-17atu-1454Research ArticleТЕХНОЛОГИЯ ПИЩЕВОЙ И ПЕРЕРАБАТЫВАЮЩЕЙ ПРОМЫШЛЕННОСТИFOOD AND PROCESSING INDUSTRY TECHNOLOGYБиологическая и пищевая ценность ферментированной полукопченой колбасыBiological and nutritional value of fermented half-smoked sausagehttps://orcid.org/0000-0002-5862-9085РыспаеваУ. А.RyspaevаU. A.

Z11F9K, г.Астана, пр. Жеңіс 62

Z11F9K, Astana, Zhenis avenue 62

ulzhan.ryspaeva@bk.ruhttps://orcid.org/0000-0003-0200-8455БайтукеноваШ. Б.BaitukenovaSh. B.

Z11F9K, г.Астана, пр. Жеңіс 62

Z11F9K, Astana, Zhenis avenue 62

baytukenova75@mail.ruhttps://orcid.org/0000-0001-8200-4280БайтукеноваС. Б.BaitukenovaS. B.

Z11F9K, г.Астана, пр. Жеңіс 62

Z11F9K, Astana, Zhenis avenue 62

saule7272@mail.ruКазахский агротехнический университет имени С.СейфуллинаКазахстанKazakh agrotechnical university named after S. SeifullinKazakhstan20242603202414311117Copyright © Рыспаева У.А., Байтукенова Ш.Б., Байтукенова С.Б., 20242024Рыспаева У.А., Байтукенова Ш.Б., Байтукенова С.Б.Ryspaevа U.A., Baitukenova S.B., Baitukenova S.B.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.vestnik-atu.kz/jour/article/view/1454

В данной статье анализируются результаты исследований пищевой и биологической ценности ферментированных полукопченых колбас. Исследовано изменение качества мясного сырья при обработке говядины первого и второго сорта с пропионовокислыми бактериями. Мясное сырье обрабатывали в количестве 0,1% на стадии созревания. Бактериальные культуры вызывают быстрый гидролиз биополимеров мяса, что позволяет интенсифицировать технологический процес. Отечественными и зарубежными учеными доказана правильность направления использования современной биотехнологии, а именно ферментной, с целью увеличения выхода готовых колбасных изделий, сокращения продолжительности термической обработки, повышения их биологической и пищевой ценности. Определено, что пропионовокислые микроорганизмы приводят к значительному образованию свободных аминокислот и летучих жирных кислот, тем самым пропиновокислые микроорганизмы улучшают вкусовые и органолептические показатели готового колбасного изделия и ускоряют фоормирование консистенции продукта. Принимая во внимание тот факт, что пропионовокислые микроорганизмы растут при низких температурах, обладают высокой активностью в отношении патогенной микрофлоры, а также обладают способностью повышать содержание жирных кислот, аминокислот, витаминов и минеральных веществ, это позволяет эффективно использовать их в качестве заквасочных культур при обработке мясного сырья.

This article analyzes the results of studies on the nutritional value and biological value of fermented semi-smoked sausage. We studied the change in the quality of meat raw materials during the processing of beef of the first and second grades with propionic acid bacteria. Meat raw material was processed in the amount of 0,1 % at the ripening stage. Bacterial cultures cause rapid hydrolysis of meat biopolymers, which makes it possible to intensify the technological process. Domestic and foreign scientists have proved the correctness of the direction of using modern biotechnology, namely enzymatic, in order to increase the yield of finished sausages, reduce the duration of heat treatment, and increase their biological value and nutritional value. It has been determined that propionic acid microorganisms lead to the significant formation of free amino acids and volatile fatty acids, thereby improving the taste and organoleptic characteristics of the finished sausage product and speeding up the formation of the product consistency. Considering the fact that the propionic acid microorganism grows at low temperatures, has a high activity against pathogenic microflora, and also has the ability to increase the content of fatty acids, amino acids, vitamins, and minerals, effectively use microorganisms as starter cultures in the processing of meat raw materials.

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