atuВестник Алматинского технологического университетаThe Journal of Almaty Technological University2304-568X2710-0839АО "АТУ"10.48184/2304-568X-2023-2-5-10atu-1775Research ArticleТЕХНОЛОГИЯ ПИЩЕВОЙ И ПЕРЕРАБАТЫВАЮЩЕЙ ПРОМЫШЛЕННОСТИFOOD AND PROCESSING INDUSTRY TECHNOLOGYРазработка нового вида мясорастительных котлетDevelopment of a new variety of meat and vegetable cutletshttps://orcid.org/0000-0002-0239-9110КененбайШ. Ы.KenenbaySh. Y.

050012, г.Алматы, ул. Толе би, 100

050012, Almaty, st. Tole bi, 100

sh.kenenbai@atu.kzhttps://orcid.org/0000-0002-8718-9576ГорниковН. В.GornikovN. V.

650000, г.Кемерово, ул. Красная, 6

650000, Kemerovo, st. Krasnaya, 6

https://orcid.org/0009-0008-1679-0226ЕмелинаВ. В.YemelinaV. V.

050012, г.Алматы, ул. Толе би, 100

050012, Almaty, st. Tole bi, 100

АО «Алматинский технологический университет»КазахстанJSC "Almaty technological university"KazakhstanКемеровский УниверситетРоссияKemerovo UniversityRussian Federation20232806202302510Copyright © Кененбай Ш.Ы., Горников Н.В., Емелина В.В., 20232023Кененбай Ш.Ы., Горников Н.В., Емелина В.В.Kenenbay S.Y., Gornikov N.V., Yemelina V.V.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://atu.ejournal.kz/jour/article/view/1775

Рассмотрены современные проблемы пищевой промышленности Казахстана. Для решения этих проблем разработана рецептура новых мясных рубленных полуфабрикатов с использованием пищевых волокн. Проведен анализ физико-химических показателей образцов котлет для фаст-фуда, представленных на рынке Казахстана. При сравнении массовых долей белка в мясных полуфабрикатах выявлено увеличение количества белка при вводе в них соевого тектсурата. Актуальность научной статьи заключается в том, что мясная промышленность считается страктегическим направлением аграрного сектора экономики Республики Казахстан, которая является частью системы продовольственной безопасности. Одной из основных задач, поставленных перед исследователем, являеется выбор наилучшей пропорции соевого текстурата в составе мясного рубленного полуфабриката. В статье приведена органолептичская оценка контрольного и опытного образцов, на основе которой был сделан выбор относительно процента замены мясного фарша на соевый текстурат.

Modern problems of the food industry in Kazakhstan are considered. To solve these problems, a recipe for new meat chopped semi-finished products using dietary fiber has been developed. The analysis of physical and chemical indicators of samples of cutlets for fast food presented on the market of Kazakhstan was carried out. When comparing the mass fractions of protein in semi-finished meat products, an increase in the amount of protein was revealed when soy texturate has added. The relevance of the scientific article is that the meat industry is considered a strategic direction of the agricultural sector of the economy of the Republic of Kazakhstan, which is part of the food security system. One of the main tasks set before the researcher was to choose the best proportion of soy texturate in the minced meat semi-finished product. The article provides an organoleptic evaluation of the control and experimental samples, on the basis of which a choice was made regarding the percentage of replacement of minced meat with soy texturate.

фарш говяжийсоевый текстуратмясные рубленные полуфабрикатыфаст фудмясная промышленностьminced beefsoy texturatechopped semi-finished meat productsfast foodmeat industryReferencesAleshkov A.V., Kalenik T.The G., Matkina E.V. Innovasii V pitshevoy industrii: sistemnoe obobtshenie [Innovations in the food industry: system generalization] // Vestnik Kamchatskogo gosudarstvennogo technicheskogo University. -2016. -№36.-РР. 41-44 [in Russian].Aleshkov A.V., Kalenik T.The G., Matkina E.V. Innovasii V pitshevoy industrii: sistemnoe obobtshenie [Innovations in the food industry: system generalization] // Vestnik Kamchatskogo gosudarstvennogo technicheskogo University. -2016. -№36.-РР. 41-44 [in Russian].Bichkova, E. The A., Borisova, A. V. Belkovie concentrate Soi: technolii proizvodstva I prospect primeneneniya [Soy protein concentrates: production technologies and application prospectus] // Polzunovsky Vestnik. -2021. -№ 2. -РР. 88-94 [in Russian].Bichkova, E. The A., Borisova, A. V. Belkovie concentrate Soi: technolii proizvodstva I prospect primeneneniya [Soy protein concentrates: production technologies and application prospectus] // Polzunovsky Vestnik. -2021. -№ 2. -РР. 88-94 [in Russian].Pilipenko A.The A. Sposobi pererabotki soevogo shrota dlya polucheniya pitshevikh Belkov [Methods for processing soybean meal to obtain nutritional proteins] // Mejdunarodny magazine prikladnix Nauk I technological "Intégral". -2019. -№ 1. РР. 79- 83 [in Russian].Pilipenko A.The A. Sposobi pererabotki soevogo shrota dlya polucheniya pitshevikh Belkov [Methods for processing soybean meal to obtain nutritional proteins] // Mejdunarodny magazine prikladnix Nauk I technological "Intégral". -2019. -№ 1. РР. 79- 83 [in Russian].Emelina V. V. , Kenenbay S.Y. Development of technology of minced meat semi-finished product with the addition of soy texturate for fast food enterprises // International Research Journal. — 2021. — № 7 (109) Part 1. — РР. 69-72 [in Russian].Emelina V. V. , Kenenbay S.Y. Development of technology of minced meat semi-finished product with the addition of soy texturate for fast food enterprises // International Research Journal. — 2021. — № 7 (109) Part 1. — РР. 69-72 [in Russian].Samchenko, O. N. Rublenye polufabrikaty s semenami maslichnykh kul’tur // Tekhnika i tekhnologija pishhevykh proizvodstv [Equipment and technology of food production]. – 2016. – №4. (43) РР. 64-68 [in Russian].Samchenko, O. N. Rublenye polufabrikaty s semenami maslichnykh kul’tur // Tekhnika i tekhnologija pishhevykh proizvodstv [Equipment and technology of food production]. – 2016. – №4. (43) РР. 64-68 [in Russian].Reshetnik, E. I. Vlagouderzhivajushhaja sposobnost’ kak kriterijj kachestva mjaso-rastitel’nykh polufabrikatov [Water-holding capacity as a criterion for the quality of meat and vegetable semi-finished products] / Potencial sovremennojj nauki [The potential of modern science]. – 2015. – № 2 (10) РР. 127- 131 [in Russian].Reshetnik, E. I. Vlagouderzhivajushhaja sposobnost’ kak kriterijj kachestva mjaso-rastitel’nykh polufabrikatov [Water-holding capacity as a criterion for the quality of meat and vegetable semi-finished products] / Potencial sovremennojj nauki [The potential of modern science]. – 2015. – № 2 (10) РР. 127- 131 [in Russian].Gabdukaeva L.Z. Funkcional’no-tekhnologicheskie svojjstva mjasnykh polufabrikatov, obogashhennykh rastitel’nymi komponentami [Functional and technological properties of meat semi-finished products enriched with vegetable components] / XXI vek: itogi proshlogo i problemy nastojashhego pljus 2018. -Vol. 7. -No. 4(44) РР. 216-218 [in Russian].Gabdukaeva L.Z. Funkcional’no-tekhnologicheskie svojjstva mjasnykh polufabrikatov, obogashhennykh rastitel’nymi komponentami [Functional and technological properties of meat semi-finished products enriched with vegetable components] / XXI vek: itogi proshlogo i problemy nastojashhego pljus 2018. -Vol. 7. -No. 4(44) РР. 216-218 [in Russian].Pritykina, N. A. Razrabotka tekhnologii mjasnogo polufabrikata vysokojj stepeni gotovnosti [Development of technology of meat semi-finished product of high degree of readiness]// Izvestija Kaliningradskogo gosudarstvennogo tekhnicheskogo universiteta [Proceedings of the Kaliningrad State Technical University]. – 2016. – No. 40. – PP. 69-80 [in Russian].Pritykina, N. A. Razrabotka tekhnologii mjasnogo polufabrikata vysokojj stepeni gotovnosti [Development of technology of meat semi-finished product of high degree of readiness]// Izvestija Kaliningradskogo gosudarstvennogo tekhnicheskogo universiteta [Proceedings of the Kaliningrad State Technical University]. – 2016. – No. 40. – PP. 69-80 [in Russian].Masalova, V. V. Perspektivy ispol’zovanija bezgljutenovogo rastitel’nogo syr’ja v proizvodstve pishhevykh produktov dlja dieticheskogo i profilakticheskogo pitanija [Prospects for the use of glutenfree vegetable raw materials in the production of food products for dietary and preventive nutrition] / / Pishhevaja promyshlennost’ [Food industry]. – 2016. – No. 3. – PP. 21-26 [in Russian].Masalova, V. V. Perspektivy ispol’zovanija bezgljutenovogo rastitel’nogo syr’ja v proizvodstve pishhevykh produktov dlja dieticheskogo i profilakticheskogo pitanija [Prospects for the use of glutenfree vegetable raw materials in the production of food products for dietary and preventive nutrition] / / Pishhevaja promyshlennost’ [Food industry]. – 2016. – No. 3. – PP. 21-26 [in Russian].Production of biologically active peptides by hydrolysis of whey protein isolates using hydrodynamic cavitation / A.B. Muley & all / / Ultrasonics Sonochemistry, 2021. -V. 71. -105385.Production of biologically active peptides by hydrolysis of whey protein isolates using hydrodynamic cavitation / A.B. Muley & all / / Ultrasonics Sonochemistry, 2021. -V. 71. -105385.Messina, M. Soy and Health Update: Evaluation of the Clinical and Epidemiologic Literature / M. Messina / / Nutrients. – 2016. - Val. 8, № 12. - P. 754.Messina, M. Soy and Health Update: Evaluation of the Clinical and Epidemiologic Literature / M. Messina / / Nutrients. – 2016. - Val. 8, № 12. - P. 754.Shynar Kenenbey. Evaluation of autolysis induced histologic alterations in skeletal muscle tissue of non‑traditional meat animals/ Leila Kaimbayeva1, Shynar Kenenbay, Daniyar Zhantleuov, Aigul Tayeva, Nursulu Akhmetova, Zhanar Medeubayeva // Food Sci. Technol, Campinas, 40(3): 736-740, July-Sep. 2020.Shynar Kenenbey. Evaluation of autolysis induced histologic alterations in skeletal muscle tissue of non‑traditional meat animals/ Leila Kaimbayeva1, Shynar Kenenbay, Daniyar Zhantleuov, Aigul Tayeva, Nursulu Akhmetova, Zhanar Medeubayeva // Food Sci. Technol, Campinas, 40(3): 736-740, July-Sep. 2020.Wittenberg, K. Meat and the Environment – Future directions / K. Wittenberg // in 58th International Congress of Meat Science and Technology – Montreal, Canada, 2012. -РР. 66-73.Wittenberg, K. Meat and the Environment – Future directions / K. Wittenberg // in 58th International Congress of Meat Science and Technology – Montreal, Canada, 2012. -РР. 66-73.Bureau of National Statistics of the Agency for Strategic Planning and Reforms of the Republic of Kazakhstan/ https://stat.gov.kz/.Bureau of National Statistics of the Agency for Strategic Planning and Reforms of the Republic of Kazakhstan/ https://stat.gov.kz/.Arman Issimov, Torebek Baibatyrov, Aigul Tayeva,, Shynar Kenenbay and ort. Prevalence of Clostridium perfringens and Detection of Its Toxins in Meat Products in Selected Areas of West Kazakhstan. Agriculture 2022. -12. -1357: 2-7 РР. https://doi.org/10.3390/agriculture12091357 https://www.mdpi.com/journal/agriculture Journal Rank: JCR - Q1 (Agronomy) / CiteScore - Q2 (Plant Science) ISSN: 2077-04727Arman Issimov, Torebek Baibatyrov, Aigul Tayeva,, Shynar Kenenbay and ort. Prevalence of Clostridium perfringens and Detection of Its Toxins in Meat Products in Selected Areas of West Kazakhstan. Agriculture 2022. -12. -1357: 2-7 РР. https://doi.org/10.3390/agriculture12091357 https://www.mdpi.com/journal/agriculture Journal Rank: JCR - Q1 (Agronomy) / CiteScore - Q2 (Plant Science) ISSN: 2077-04727

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