atuВестник Алматинского технологического университетаThe Journal of Almaty Technological University2304-568X2710-0839АО "АТУ"10.48184/2304-568X-2025-4-49-57atu-2748Research ArticleТЕХНОЛОГИЯ ПИЩЕВОЙ И ПЕРЕРАБАТЫВАЮЩЕЙ ПРОМЫШЛЕННОСТИFOOD AND PROCESSING INDUSTRY TECHNOLOGYРазработка технологии ферментированного продукта из козлятины с использованием стартерных культур и натуральных антиоксидантовDevelopment of a technology for fermented goat meat product using starter cultures and natural antioxidantshttps://orcid.org/0009-0004-0784-2582ТемиржановаЗ. Н.TemirzhanovaZ. N.

Темиржанова Зухра Нуржановна - докторант, специалист коммерциализации и инновации.

140008, Павлодар, ул. Ломова, 64

140008, Pavlodar, Lomov street, 64

zukhra_94g@mail.ruhttps://orcid.org/0000-0003-4533-0188ИсаеваК. С.IssayevaK. S.

140008, Павлодар, ул. Ломова, 64

140008, Pavlodar, Lomov street, 64

Торайгыров университетКазахстанToraighyrov UniversityKazakhstan20252512202515044957Copyright © Темиржанова З.Н., Исаева К.С., 20252025Темиржанова З.Н., Исаева К.С.Temirzhanova Z.N., Issayeva K.S.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/2748

В работе представлена разработка технологии ферментированного продукта из козлятины. Стартовые культуры (Lactobacillus sakei, Staphylococcus carnosus) сочетались с натуральными функциональными добавками — порошком свёклы и розмарином. Физико-химические показатели (белок, жир, влага, соль, pH, активность воды), микробиологические параметры (общее количество микроорганизмов, E. coli), текстурные и органолептические характеристики исследовались на 24-м и 48-м часах ферментации и после хранения в вакуумной упаковке. Результаты показали, что порошок свёклы как природный источник нитратов повышал стабильность окраски и улучшал сенсорные качества продукта. Добавление розмарина замедляло липидное окисление, увеличивало микробиологическую устойчивость и способствовало сохранению текстуры. В образце №3 (стартерные культуры + свёкла + розмарин) зафиксировано максимальное содержание белка (22,43%) и минимальная доля жира (3,48%). В образце №1 отмечена наилучшая микробиологическая безопасность (5,9 log КОЕ/г через 48 ч, E. coli не обнаружена). Органолептическая оценка выявила, что образец №3 получил наивысший сенсорный индекс (SI = 4,6) благодаря яркому цвету и аромату, в то время как образец №1 отличался плотной консистенцией (SI = 4,4). В целом показано, что использование порошка свёклы и розмарина совместно со стартерными культурами позволяет производить безопасные, функциональные и конкурентоспособные мясные продукты без синтетических нитритов.

This study presents the development of a technology for producing fermented products from goat meat. Starter cultures (Lactobacillus sakei and Staphylococcus carnosus) were combined with natural functional additives such as beetroot powder and rosemary. Physicochemical indicators (protein, fat, salt, moisture, pH, water activity), microbiological parameters (total viable count, E. coli), and textural and organoleptic characteristics were analyzed during 24 and 48 hours of fermentation and after vacuum storage. The results showed that beetroot powder, as a natural source of nitrates and antioxidants, enhanced color stability and improved sensory quality. Rosemary addition slowed lipid oxidation, increased microbiological stability, and supported textural integrity. In Sample 3 (starter cultures + beetroot + rosemary), the highest protein level (22.43%) and the lowest fat content (3.48%) were recorded. Sample 1 demonstrated the best microbiological safety (5.9 log CFU/g at 48 h, no E. coli detected). Organoleptic evaluation confirmed that Sample 3 achieved the highest sensory index (SI = 4.6) due to bright color and aroma, while Sample 1 had a stable, dense texture (SI = 4.4). Overall, combining starter cultures with beetroot powder and rosemary proved to be an effective approach for producing safe, functional, and competitive meat products without synthetic nitrites.

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