Effects of fermentation on the degree of breaking up of bone particles in meat and bone paste from cattle bones
https://doi.org/10.48184/2304-568X-2021-3-18-24
Abstract
Bone processing is an urgent task of rational use of meat industry waste. Disposal of cattle bones can be carried out by different methods. Various methods are used for processing bone raw materials, such as mechanical processing, chemical hydrolysis, ultrasonic processing, etc. Processed meat and bone raw materials in meat and bone paste are chemically exposed to ascorbic acid (0.05 M, 1 h, 25 ° C) and pepsin (pH 2.0, t=10...40 ° C, τ=1...8 h). This allows you to reduce the mass of bone particles in meat and bone paste by 70%. Meat and bone paste subjected to enzyme processing can be used in the technology of meat products.
Supporting agencies: This research was funded by the Ministry of Agriculture of the Republic of Kazakhstan (BR10764970).
About the Authors
A. Kakimov
NJSC «Shakarim University of Semey»
Kazakhstan
Kazakhstan
071412, Semey, Glinka str., 20A
A. Mayorov
Federal State Budgetary Scientific Institution "Federal Altai Scientific Center of Agrobiotechnologies"
Russian Federation
Russian Federation
656910, Altai Territory, Barnaul, settlement Scientific town, 35
A. Baikadamova
NJSC «Shakarim University of Semey»
Kazakhstan
Kazakhstan
071412, Semey, Glinka str., 20A
B. Kabdylzhar
NJSC «Shakarim University of Semey»
Kazakhstan
Kazakhstan
071412, Semey, Glinka str., 20A
A. Syuichinov
«Semey branch Kazakh Research Institute of Processing and Food Industry»
Kazakhstan
Kazakhstan
071407, Semey, Baitursynova str., 29
Z. Yessimbekov
NJSC «Shakarim University of Semey»
Kazakhstan
Kazakhstan
071412, Semey, Glinka str., 20A
References
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Review
For citations:
Kakimov A., Mayorov A., Baikadamova A., Kabdylzhar B., Syuichinov A., Yessimbekov Z. Effects of fermentation on the degree of breaking up of bone particles in meat and bone paste from cattle bones. The Journal of Almaty Technological University. 2021;(3):18-24. https://doi.org/10.48184/2304-568X-2021-3-18-24
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