atuВестник Алматинского технологического университетаThe Journal of Almaty Technological University2304-568X2710-0839АО "АТУ"10.48184/2304-568X-2026-3-36-42atu-3186Research ArticleТЕХНОЛОГИЯ ПИЩЕВОЙ И ПЕРЕРАБАТЫВАЮЩЕЙ ПРОМЫШЛЕННОСТИFOOD AND PROCESSING INDUSTRY TECHNOLOGYКомплексная оценка структурно-функциональных показателей качества ферментированных рыбных продуктовComprehensive assessment of structural and functional quality indicators of fermented fish productshttps://orcid.org/0000-0002-1722-1294ЮсуповаГ. Т.YussupovaG. T.

Гаухар Тургалиевна Юсупова

010011, г. Астана, проспект Жеңіс, 62

010011, Astana, Zhenis Avenue, 62

gaukhar.nitra@gmail.comhttps://orcid.org/0000-0001-9379-5735ШадьяроваЖ. К.ShadyarovaZh. К.

010011, г. Астана, проспект Жеңіс, 62

010011, Astana, Zhenis Avenue, 62

https://orcid.org/0000-0002-7583-7919КурмангалиеваД. Б.KurmangaliyevaD. Б.

010011, г. Астана, проспект Жеңіс, 62

010011, Astana, Zhenis Avenue, 62

https://orcid.org/0009-0000-0052-948XДарибаеваА. А.DaribayevaA. A.

010011, г. Астана, проспект Жеңіс, 62

010011, Astana, Zhenis Avenue, 62

https://orcid.org/0000-0001-7332-3386ЗамзамоваН. Т.ZamzamovaN. T.

060000, г. Атырау, проспект Студентов, 1

060000, Atyrau, Students Avenue, 1

Казахский агротехнический исследовательский университет имени С. СейфуллинаКазахстанS. Seifullin Kazakh Agrotechnical Research UniversityKazakhstanАтырауский университет имени Х. ДосмухамедоваКазахстанAtyrau University named after H. DosmukhamedovKazakhstan20263009202615333642Copyright © Юсупова Г.Т., Шадьярова Ж.К., Курмангалиева Д.Б., Дарибаева А.А., Замзамова Н.Т., 20262026Юсупова Г.Т., Шадьярова Ж.К., Курмангалиева Д.Б., Дарибаева А.А., Замзамова Н.Т.Yussupova G.T., Shadyarova Z.К., Kurmangaliyeva D.Б., Daribayeva A.A., Zamzamova N.T.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.vestnik-atu.kz/jour/article/view/3186

В работе проведена комплексная оценка структурно-функциональных показателей ферментированных рыбных продуктов на основе тилапии (Tilapia nilotica). Научная новизна исследования заключается в комплексной оценке влияния уровня ферментации на текстурные свойства продукта, влагоудерживающую способность и микроструктурную организацию. Объектами исследования служили контрольный образец, а также образцы с уровнем ферментации 30% и 40%. В ходе исследования использованы методы анализа текстурного профиля (TPA), FTIR-спектроскопии, сканирующей электронной микроскопии (SEM), определения влагоудерживающей способности (WHC) и показателя pH. Статистическая обработка результатов проводилась методом ANOVA (p<0,05). Результаты исследования показали, что повышение уровня ферментации способствует снижению твердости на 2734% и увеличению влагоудерживающей способности на 12-18%. FTIR-анализ выявил изменения вторичной структуры белков в ферментированных образцах, а результаты SEM показали тенденции изменения микроструктурной организации. Установлена взаимосвязь между структурными и функциональными показателями продукта. Наиболее благоприятные результаты были получены для образцов с уровнем ферментации 30%. Полученные результаты свидетельствуют о перспективности ферментации как технологического подхода к регулированию структурно-функциональных свойств рыбных продуктов на основе тилапии.

A comprehensive evaluation of the structural and functional properties of fermented fish products based on tilapia (Tilapia nilotica) was carried out in this study. The scientific novelty of the research lies in the integrated assessment of the effect of fermentation level on textural properties, water-holding capacity, and microstructural organization of the product. The study included a control sample and samples with fermentation levels of 30% and 40%. Texture Profile Analysis (TPA), Fourier Transform Infrared Spectroscopy (FTIR), Scanning Electron Microscopy (SEM), water-holding capacity (WHC), and pH determination methods were applied. Statistical analysis was performed using ANOVA (p<0.05). The results demonstrated that increasing the fermentation level reduced hardness by 27-34% and increased water-holding capacity by 12-18%. FTIR analysis revealed changes in the secondary structure of proteins in fermented samples, while SEM results indicated trends in microstructural reorganization. A relationship between the structural and functional characteristics of the products was established. The most favorable results were obtained for samples with a 30% fermentation level. The findings indicate that fermentation is a promising technological approach for regulating the structural and functional properties of tilapiabased fish products.

ферментированные рыбные продуктыструктурно-функциональные свойствабелковая матрицапротеолизтекстурный анализвлагоудерживающая способностьFTIRSEMfermented fish productsstructural-functional propertiesprotein matrixproteolysistexture profile analysiswater-holding capacityFTIRSEMReferencesFAO. The State of World Fisheries and Aquaculture 2022: Towards Blue Transformation. – Rome: FAO, 2022. – 266 p. DOI: https://doi.org/10.4060/cc0461enFAO. The State of World Fisheries and Aquaculture 2022: Towards Blue Transformation. – Rome: FAO, 2022. – 266 p. DOI: https://doi.org/10.4060/cc0461enFAO. The State of World Fisheries and Aquaculture 2024: Blue Transformation in Action. – Rome: FAO, 2024. – 264 p. DOI: https://doi.org/10.4060/cd0683enFAO. The State of World Fisheries and Aquaculture 2024: Blue Transformation in Action. – Rome: FAO, 2024. – 264 p. DOI: https://doi.org/10.4060/cd0683enS. Damodaran, K. Parkin Fennema’s Food Chemistry. – 5th ed. – CRC Press, 2017. – 1123 p.S. Damodaran, K. Parkin Fennema’s Food Chemistry. – 5th ed. – CRC Press, 2017. – 1123 p.A.E. Ghaly, D. Dave, S. Budge, M.S. Brooks Fish spoilage mechanisms and preservation techniques: review // American Journal of Applied Sciences. – 2010. – Vol. 7, No. 7. – P. 859-877. DOI: https://doi.org/10.3844/ajassp.2010.859.877A.E. Ghaly, D. Dave, S. Budge, M.S. Brooks Fish spoilage mechanisms and preservation techniques: review // American Journal of Applied Sciences. – 2010. – Vol. 7, No. 7. – P. 859-877. DOI: https://doi.org/10.3844/ajassp.2010.859.877J. Ahmed, P. Ptaszek Food Rheology and Texture. – Wiley-Blackwell, 2016. – 408 p.J. Ahmed, P. Ptaszek Food Rheology and Texture. – Wiley-Blackwell, 2016. – 408 p.S.S. Nielsen Food Analysis. – 5th ed. – Springer, 2017. – 640 p.S.S. Nielsen Food Analysis. – 5th ed. – Springer, 2017. – 640 p.M.L. Colgrave Proteomics in Food Science: From Farm to Fork. – Academic Press, 2017. – 300 p.M.L. Colgrave Proteomics in Food Science: From Farm to Fork. – Academic Press, 2017. – 300 p.H. Li, Y. Wang, Y. Zhang, et al. Fermented Fish Products: Balancing Tradition and Innovation Through Microbial Diversity, Safety, and Nutritional Enhancement // Foods. – 2024. – Vol. 13. – Article 2904. DOI: https://doi.org/10.3390/foods13162565H. Li, Y. Wang, Y. Zhang, et al. Fermented Fish Products: Balancing Tradition and Innovation Through Microbial Diversity, Safety, and Nutritional Enhancement // Foods. – 2024. – Vol. 13. – Article 2904. DOI: https://doi.org/10.3390/foods13162565S.X.Y. Chan, Y.Y. Tan, K.F. Chai, A Comprehensive Review with Future Insights on the Nutritional, Microbial and Sensory Characteristics of Fermented Fish Products // Foods. – 2023. – Vol. 12(3). – 558. https://doi.org/10.3390/foods12030558S.X.Y. Chan, Y.Y. Tan, K.F. Chai, A Comprehensive Review with Future Insights on the Nutritional, Microbial and Sensory Characteristics of Fermented Fish Products // Foods. – 2023. – Vol. 12(3). – 558. https://doi.org/10.3390/foods12030558X. Chen, M. Yuan, Y. Wang, Y. Zhou, X. Sun Influence of fermentation with different lactic acid bacteria and in vitro digestion on the change of phenolic compounds in fermented kiwifruit pulps // International Journal of Food Science & Technology. – 2022. – Vol. 57. – P. 2670-2679. DOI: https://doi.org/10.1111/ijfs.15786X. Chen, M. Yuan, Y. Wang, Y. Zhou, X. Sun Influence of fermentation with different lactic acid bacteria and in vitro digestion on the change of phenolic compounds in fermented kiwifruit pulps // International Journal of Food Science & Technology. – 2022. – Vol. 57. – P. 2670-2679. DOI: https://doi.org/10.1111/ijfs.15786B. Abraha, H. Admassu, A. Mahmud и др. Effect of processing methods on nutritional and physico-chemical composition of fish: a review // MOJ Food Processing & Technology. – 2018. – Vol. 6, No. 4. – P. 376–382. DOI: https://doi.org/10.15406/mojfpt.2018.06.00191B. Abraha, H. Admassu, A. Mahmud и др. Effect of processing methods on nutritional and physico-chemical composition of fish: a review // MOJ Food Processing & Technology. – 2018. – Vol. 6, No. 4. – P. 376–382. DOI: https://doi.org/10.15406/mojfpt.2018.06.00191A. Issa-Zacharia, R. Msangi, G. Mboya Revisiting Chemical and Microbiological Quality and Safety of Fish and Fish Products // International Journal of Microbiology and Biotechnology. – 2025. – Vol. 10, No. 3. – P. 73-90. DOI: https://doi.org/10.11648/j.ijmb.20251003.12A. Issa-Zacharia, R. Msangi, G. Mboya Revisiting Chemical and Microbiological Quality and Safety of Fish and Fish Products // International Journal of Microbiology and Biotechnology. – 2025. – Vol. 10, No. 3. – P. 73-90. DOI: https://doi.org/10.11648/j.ijmb.20251003.12P. Visciano Environmental contaminants in fish products: food safety issues and remediation strategies // Foods. – 2024. – Vol. 13(21). – 3511. – P. 1-20. DOI: https://doi.org/10.3390/foods13213511P. Visciano Environmental contaminants in fish products: food safety issues and remediation strategies // Foods. – 2024. – Vol. 13(21). – 3511. – P. 1-20. DOI: https://doi.org/10.3390/foods13213511M. Yin, X. Wang New strategies to improve the quality and safety of seafoods and the efficient utilization of their by-products // Foods. – 2026. – Vol. 15(2). – 190. DOI: https://doi.org/10.3390/foods15020190M. Yin, X. Wang New strategies to improve the quality and safety of seafoods and the efficient utilization of their by-products // Foods. – 2026. – Vol. 15(2). – 190. DOI: https://doi.org/10.3390/foods1502 0190European Parliament, Council of the European Union. Regulation (EC) No 178/2002 laying down the general principles and requirements of food law // Official Journal of the European Union. – 2002. – OJ L 31. – P. 1-24. – URL: http://data.europa.eu/eli/reg/2002/178/ojEuropean Parliament, Council of the European Union. Regulation (EC) No 178/2002 laying down the general principles and requirements of food law // Official Journal of the European Union. – 2002. – OJ L 31. – P. 1-24. – URL: http://data.europa.eu/eli/reg/2002/178/ojEuropean Parliament, Council of the European Union. Regulation (EC) No 852/2004 on the hygiene of foodstuffs // Official Journal of the European Union. – 2004. – OJ L 139. – P. 1-54. – URL: http://data.europa.eu/eli/reg/2004/852/ojEuropean Parliament, Council of the European Union. Regulation (EC) No 852/2004 on the hygiene of foodstuffs // Official Journal of the European Union. – 2004. – OJ L 139. – P. 1-54. – URL: http://data.europa.eu/eli/reg/2004/852/ojEuropean Parliament, Council of the European Union. Regulation (EC) No 853/2004 laying down specific hygiene rules for food of animal origin // Official Journal of the European Union. – 2004. – OJ L– P. 55-205. – URL: http://data.europa.eu/eli/reg/2004/853/ojEuropean Parliament, Council of the European Union. Regulation (EC) No 853/2004 laying down specific hygiene rules for food of animal origin // Official Journal of the European Union. – 2004. – OJ L– P. 55-205. – URL: http://data.europa.eu/eli/reg/2004/853/ojL. Belleggia, A. Osimani, L. Aquilanti, et al. Fermented Fish and Fermented Fish-Based Products: An Ever-Growing Field and Market. A Literature Review // Foods. – 2023. – Vol. 12. – Review article. DOI: https://doi.org/10.1016/j.foodres.2023.113112L. Belleggia, A. Osimani, L. Aquilanti, et al. Fermented Fish and Fermented Fish-Based Products: An Ever-Growing Field and Market. A Literature Review // Foods. – 2023. – Vol. 12. – Review article. DOI: https://doi.org/10.1016/j.foodres.2023.113112N. Yuliana, D. Koesoemawardani, Susilawaty, et al. Lactic Acid Bacteria During Fish Fermentation (Rusip) // MOJ Food Processing & Technology. – 2018. – Vol. 6(2). – P. 211-216. DOI: https://doi.org/10.15406/mojfpt.2018.06.00167N. Yuliana, D. Koesoemawardani, Susilawaty, et al. Lactic Acid Bacteria During Fish Fermentation (Rusip) // MOJ Food Processing & Technology. – 2018. – Vol. 6(2). – P. 211-216. DOI: https://doi.org/10.15406/mojfpt.2018.06.00167H.N. Mohamed, S. Mustafa Fermented Fish Products: A Review on the Manufacturing Process, Technological Aspect, Sensory, Nutritional Qualities and Metabolite Profiles // International Journal of Synergy in Engineering and Technology. – 2021. – Vol. 2(1). – P. 16-35. https://tatiuc.edu.my/ijset/index.php/ijset/article/view/94H.N. Mohamed, S. Mustafa Fermented Fish Products: A Review on the Manufacturing Process, Technological Aspect, Sensory, Nutritional Qualities and Metabolite Profiles // International Journal of Synergy in Engineering and Technology. – 2021. – Vol. 2(1). – P. 16-35. https://tatiuc.edu.my/ijset/index.php/ijset/article/view/94

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