atuВестник Алматинского технологического университетаThe Journal of Almaty Technological University2304-568X2710-0839АО "АТУ"10.48184/2304-568X-2025-1-63-70atu-2546Research ArticleТЕХНОЛОГИЯ ПИЩЕВОЙ И ПЕРЕРАБАТЫВАЮЩЕЙ ПРОМЫШЛЕННОСТИFOOD AND PROCESSING INDUSTRY TECHNOLOGYПротеолитические ферменты для улучшения свойств мясных продуктов из нетрадиционного сырьяProteolytic enzymes for improving the properties of meat products from non-traditional raw materialsКожахиеваМ. О.KozhakhiyevaM.

050012, г. Алматы, ул. Толе би, 100

050012, Almaty, Tole bi str., 100

kaldarbekovam@mail.ruhttps://orcid.org/0000-0002-0103-307XКалдарбековаМ. Ә-А.KaldarbekovaM.

050012, г. Алматы, ул. Толе би, 100

050012, Almaty, Tole bi str., 100

КурманбековаА. К.KurmanbekovaA.

050012, г. Алматы, ул. Толе би, 100

050012, Almaty, Tole bi str., 100

АО «Алматинский технологический университет»КазахстанJSC «Almaty Technological University»Kazakhstan20252003202514716370Copyright © Кожахиева М.О., Калдарбекова М.Ә., Курманбекова А.К., 20252025Кожахиева М.О., Калдарбекова М.Ә., Курманбекова А.К.Kozhakhiyeva M., Kaldarbekova M., Kurmanbekova A.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.vestnik-atu.kz/jour/article/view/2546

В данной научной статье изучено влияние ферментативной обработки на качество мясных продуктов из нетрадиционного мясного сырья (верблюжатина, конина, баранина, говядина). В качестве ферментов использовали бромелаин (0,2–0,5%), папаин (0,1–0,3%) и фицин (0,1–0,5%), а также их комбинацию. Для улучшения функционально-технологических характеристик применяли многокомпонентный рассол, содержащий растительные компоненты (порошок облепихи, тыквенный порошок и экстракт ягод годжи, экстракт розмарина), растительные ферменты, фосфаты и белковые гидролизаты. Результаты показали, что использование ферментов способствовало размягчению структуры мяса, улучшению сочности и нежности продукта. Наиболее выраженный эффект наблюдался у образцов, обработанных папаином, тогда как фицин оказывал наибольшее влияние на баранину и говядину. Исследование динамики pH показало, что без ферментной обработки pH увеличивался до 6,67 через 5 дней, что свидетельствовало о начальных признаках порчи. В то же время комбинированное применение ферментов позволяло удерживать pH на стабильном уровне 6,20, что способствовало продлению срока хранения продукта. Таким образом, применение протеолитических ферментов в сочетании с многокомпонентным рассолом улучшает текстуру, органолептические показатели и функционально-технологические свойства мясных продуктов, что может быть рекомендовано для промышленного производства.

In this scientific article the influence of enzymatic treatment on the quality of meat products from nontraditional raw materials (camelina, horse meat, mutton, beef) was studied. Bromelain (0.5-0.2%), papain (0.1-0.3%) and ficin (0.1-0.5%) as well as their combination were used as enzymes. To improve functional and technological characteristics, a multicomponent brine containing plant components (sea buckthorn powder, pumpkin powder and goji berry extract, rosemary extract), plant enzymes, phosphates and protein hydrolysates were used. The results showed that the use of enzymes contributed to the softening of the meat structure, improving the juiciness and tenderness of the product. The most pronounced effect was observed in samples treated with papain, while ficin had the greatest effect on mutton and beef. The study of pH dynamics showed that without enzyme treatment, pH increased to 6.67 after 5 days, indicating initial signs of spoilage. At the same time, the combined application of enzymes kept the pH at a stable level (6.20), which helped to extend the shelf life of the product. Thus, the use of proteolytic enzymes in combination with multicomponent brine improves the texture, organoleptic characteristics and functional and technological properties of meat products, which can be recommended for industrial production.

ферментные препаратыэкстракт ягод годжипищевые волокнаверблюжатинаинъецированиеenzyme preparationsgoji berry extractdietary fibrecamel meatinoculationThis research is funded by the project No. PEGA GIZ No. 3 - 2025 on «Improvement of technology of meat products from non-traditional meat raw materials».ReferencesКожахиева М.О. Совершенствование технологии национальных продуктов из конины и баранины: дисс. док. фил. (PhD): 6D072700. – Алматы: Алматинский технологический университет, 2018. – 139 с.Kozhahieva M.O. Sovershenstvovanie tekhnologii nacional'nyh produktov iz koniny i baraniny: diss. dok. fil. (PhD) [Improvement of technology of national products from horse meat and mutton: dissertation. (PhD)]: 6D072700. – Almaty: Almatinskij tekhnologicheskij universitet, 2018. – 139 s. (In Russian)Волощенко Л.В. Влияние ферментных препаратов на органолептические и функционально-технологические свойства мяса // Международный научно-исследовательский журнал. - 2015. - №3 (34). - URL: https://research-journal.org/archive/3-34-2015-april/vliyanie-fermentnyx-preparatov-naorganolepticheskie-i-funkcionalno-texnologicheskiesvojstva-myasa (дата обращения: 25.02.2025).Voloshchenko L.V. Vliyanie fermentnyh preparatov na organolepticheskie i funkcional'notekhnologicheskie svojstva myasa [Effect of enzyme preparations on organoleptic and functionaltechnological properties of meat]/ Mezhdunarodnyj nauchno-issledovatel'skij zhurnal. - 2015. - №3 (34). - URL: https://research-journal.org/archive/3-34-2015-april/vliyanie-fermentnyx-preparatov-naorganolepticheskie-i-funkcionalno-texnologicheskiesvojstva-myasa (data obrashcheniya: 25.02.2025). (In Russian)Антипова Л.В. Влияние ферментативной обработки на гистоструктуру и свойства конины / Л.В. Антипова, Л.А. Зубаирова, О.С. Першина, С.М. Сулейманов // Мясная индустрия. – 2005. - №1 (12). С. 19-21.Antipova L.V. Vliyanie fermentativnoj obrabotki na gistostrukturu i svojstva koniny [Effect of enzymatic treatment on histostructure and properties of horse meat] / L.V. Antipova, L.A. Zubairova, O.S. Pershina, S.M. Sulejmanov. Myasnaya industriya. – 2005. - №1 (12). S. 19-21. (In Russian)Marina Holyavka, Dzhigangir Faizullin, Vict oria Koroleva et al. Novel biotechnological formulations of cysteine proteases, immobilized on chitosan. Structure, stability and activity // International Journal of Biological Macromolecules. – 2021. – V. 180. PP. 161-176 https://doi.org/10.1016/j.ijbiomac.2021.03.016Marina Holyavka, Dzhigangir Faizullin, Vict oria Koroleva et al. Novel biotechnological formulations of cysteine proteases, immobilized on chitosan. Structure, stability and activity [International Journal of Biological Macromolecules]. – 2021. – V. 180. PP. 161-176 https://doi.org/10.1016/j.ijbiomac.2021.03.016Fayaz H., Ahmad SR, Qureshi AI, Hussain SA, NazirT. (2024). Use of Plant Proteolytic Enzymes for Meat Processing. В: Rather, SA, Masoodi, FA (ред.) Han d Book of Processed Functional Meat Products. Springer, Cham. https://doi.org/10.1007/978-3-031-69868-2_13Fayaz H., Ahmad SR, Qureshi AI, Hussain SA, NazirT. (2024). Use of Plant Proteolytic Enzymes for Meat Processing. В: Rather, SA, Masoodi, FA (ред.) Han d Book of Processed Functional Meat Products. [Springer, Cham]. https://doi.org/10.1007/978-3-031-69868-2_13Ahmad I.Z., Tabassum H., Ahmad A., Kuddus M. (2018). Food Enzymes in Pharmaceutical Industry: Perspectives and Limitations. In: Kuddus, M. (eds) Enzymes in Food Technology. Springer, Singapore. https://doi.org/10.1007/978-981-13-1933-4_3Ahmad I.Z., Tabassum H., Ahmad A., Kuddus M. (2018). Food Enzymes in Pharmaceutical Industry: Perspectives and Limitations. In: Kuddus, M. (eds) Enzymes in Food Technology. [Springer, Singapore]. https://doi.org/10.1007/978-981-13-1933-4_3Annapure U.S., Rout S., Srivastav P.P. (2022). Applications of Enzymes in Food Industries as Additives. In: Nadda, A.K., Goel, G. (eds) Microbes for Natural Food Additives. Microorganisms for Sustainability, vol 38. Springer, Singapore. https://doi.org/10.1007/978-981-19-5711-6_2Annapure U.S., Rout S., Srivastav P.P. (2022). Applications of Enzymes in Food Industries as Additives. In: Nadda, A.K., Goel, G. (eds) Microbes for Natural Food Additives. Microorganisms for Sustainability, vol 38. [Springer, Singapore]. https://doi.org/10.1007/978-981-19-5711-6_2Yi Zhang, Shudong He, Benjamin K Simpson. Enzymes in food bioprocessing — novel food enzymes, applications, and related techniques // Current Opinion in Food Science. – 2018. – V. 19. - №2. – PP. 30-35. https://doi.org/10.1016/j.cofs.2017.12.007Yi Zhang, Shudong He, Benjamin K Simpson. Enzymes in food bioprocessing — novel food enzymes, applications, and related techniques [Current Opinion in Food Science]. – 2018. – V. 19. - №2. – PP. 30-35. https://doi.org/10.1016/j.cofs.2017.12.007Alaa Kareem Niamah, Shayma Thyab Gddoa Al-Sahlany, Deepak K. Verma, Smita Singh, Soubhagya Tripathy, Mamta T hakur et al. Chapter 2 - Enzymes for meat and meat processing industry: current trends, technological development, and future prospects // Enzymatic Processes for Food Valorization / Foundations and Frontiers of Biocatalysis Series. 2024, Pages 23-36. https://doi.org/10.1016/B978-0-323-95996-4.00002-2Alaa Kareem Niamah, Shayma Thyab Gddoa Al-Sahlany, Deepak K. Verma, Smita Singh, Soubhagya Tripathy, Mamta T hakur et al. Chapter 2 - Enzymes for meat and meat processing industry: current trends, technological development, and future prospects / Foundations and Frontiers of Biocatalysis Series]. 2024, Pages 23-36. https://doi.org/10.1016/B978-0-323-95996-4.00002-2Nath, P.C., Panda, J., Devi, L.S., Mohanta, Y.K., Shamim, M.Z., Nayak, P.K. (2025). Enzymes and Biotechnology in Food Processing. In: Chandra Deka, S., Nickhil, C., Haghi, A.K. (eds) Engineering Solutions for Sustainable Food and Dairy Production. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-031-75834-8_13Nath, P.C., Panda, J., Devi, L.S., Mohanta, Y.K., Shamim, M.Z., Nayak, P.K. (2025). Enzymes and Biotechnology in Food Processing. In: Chandra Deka, S., Nickhil, C., Haghi, A.K. (eds) Engineering Solutions for Sustainable Food and Dairy Production. Food Engineering Series. [Springer, Cham]. https://doi.org/10.1007/978-3-031-75834-8_13Семенова А.А., Кузнецова Т.Г., Селиверстова О.А., Саликова М.Н., Спирина М.Е., Бухтеева Ю.М. Улучшение функциональнотехнологических свойств свиного фарша с использованием протеолитического фермента. Теория и практика переработки мяса. 2024;9(3):212- 219. https://doi.org/10.21323/2414-438X-2024-9-3-212-219Semenova A.A., Kuznecova T.G., Seliverstova O.A., Salikova M.N., Spirina M.E., Buhteeva YU.M. Uluchshenie funkcional'no-tekhnologicheskih svojstv svinogo farsha s ispol'zovaniem proteoliticheskogo fermenta [Improvement of functional and technological properties of minced pork using proteolytic enzyme] Teoriya i praktika pererabotki. (In Russian) https://doi.org/10.21323/2414-438X-2024-9-3-212- 219№№Jesús Fernández-Lucas, Daniel Castañeda, Daniel Hormigo. New trends for a classical enzyme: Papain, a biotechnological success story in the food industry // Trends in Food Science & Technology. – 2017. – V. 68, – PP. 91-101. https://doi.org/10.1016/j.tifs.2017.08.017.Jesús Fernández-Lucas, Daniel Castañeda, Daniel Hormigo. New trends for a classical enzyme: Papain, a biotechnological success story in the food industry [Trends in Food Science & Technology]. – 2017. – V. 68, – PP. 91-101. https://doi.org/10.1016/j.tifs.2017.08.017Chen, Yumeng Wang, Xiangning Wu et al. A novel strategy for using ficin enzyme from fig leaves to extract collagen from tannery-trimming wastes // International Journal of Biological Macromolecules. – 2025 – V. 305, Part 2, May 2025, 141183. https://doi.org/10.1016/j.ijbiomac.2025.141183Chen, Yumeng Wang, Xiangning Wu et al. A novel strategy for using ficin enzyme from fig leaves to extract collagen from tannery-trimming wastes [International Journal of Biological Macromolecules]. – 2025 – V. 305, Part 2, May 2025, 141183. https://doi.org/10.1016/j.ijbiomac.2025.141183Heba S. Abdel-Naeem, Hussein M.H. Mohamed. Improving the physico-chemical and sensory characteristics of camel meat burger patties using ginger extract and papain // Meat Science. – 2016. – V. 118. – PP. 52-60. https://doi.org/10.1016/j.meatsci.2016.03.021Heba S. Abdel-Naeem, Hussein M.H. Mohamed. Improving the physico-chemical and sensory characteristics of camel meat burger patties using ginger extract and papain [Meat Science]. – 2016. – V. 118. – PP. 52-60. https://doi.org/10.1016/j.meatsci.2016.03.021Uzakov Y.M., Kaldarbekova M.A. et al. Improved technology for new-generation Kazakh national meat products // Foods and Raw Materials. – 2020. – V. 8. - № 1. – PP. 76–83. http://doi.org/10.21603/2308-4057-2020-1-76-83Uzakov Y.M., Kaldarbekova M.A. et al. Improved technology for new-generation Kazakh national meat products [Foods and Raw Materials]. – 2020. – V. 8. - № 1. – PP. 76–83. http://doi.org/10.21603/2308-4057-2020-1-76-83.

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