atuВестник Алматинского технологического университетаThe Journal of Almaty Technological University2304-568X2710-0839АО "АТУ"10.48184/2304-568X-2026-2-22-30atu-2882Research ArticleТЕХНОЛОГИЯ ПИЩЕВОЙ И ПЕРЕРАБАТЫВАЮЩЕЙ ПРОМЫШЛЕННОСТИFOOD AND PROCESSING INDUSTRY TECHNOLOGYРазработка функционального мясного рулета из конины с использованием растительных компонентовDevelopment of a functional horse-meat roulade using plant-derived componentshttps://orcid.org/0000-0002-0239-9110КененбайШ. Ы.KenenbaySh. Y.

050012, г. Алматы, ул. Толе би, 100

050012, Almaty, Tole bi str., 100

sh.kenenbai@atu.edu.kzhttps://orcid.org/0009-0002-2394-1332РскелдиевБ. А.RskeldiyevB. A.

050012, г. Алматы, ул. Толе би, 100

050012, Almaty, Tole bi str., 100

berdan_r@mail.ruhttps://orcid.org/0009-0008-7246-4396КрасниковА. С.KrasnikovA. S.

050012, г. Алматы, ул. Толе би, 100

050012, Almaty, Tole bi str., 100

krasnikovsasha98@gmail.comhttps://orcid.org/0000-0002-8556-0212НиязбековаЖ. Н.NiyazbekovaZ. N.

г.Алматы

Almaty

АО «Алматинский технологический университет»КазахстанJSC «Almaty Technological University»KazakhstanНАО «Казахский национальный аграрный исследовательский университетКазахстанNPJSC «Kazakh National Agrarian Research University»Kazakhstan20261906202615222230Copyright © Кененбай Ш.Ы., Рскелдиев Б.А., Красников А.С., Ниязбекова Ж.Н., 20262026Кененбай Ш.Ы., Рскелдиев Б.А., Красников А.С., Ниязбекова Ж.Н.Kenenbay S.Y., Rskeldiyev B.A., Krasnikov A.S., Niyazbekova Z.N.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/2882

Цель исследования заключалась в научном обосновании рецептуры и технологии приготовления мясного рулета из конины с использованием растительных функциональных ингредиентов – корневища аира, комплекса гуминно-фульвовых кислот и жмыха тыквенных семечек, а также оценке их влияния на пищевую ценность, технологические и органолептические показатели продукта. В рамках исследования были разработаны контрольные и опытные образцы мясного рулета, для которых определяли химический состав, энергетическую ценность, pH, ТБЧ, потери массы при тепловой обработке, КМАФАнМ, аминокислотный профиль и органолептические показатели. В опытном рулете содержание белка снизилось с 28,2% до 19,12%, и жира с 14,8% до 8,7%, а также были обнаружены углеводы (5,6%), что уменьшило энергетическую ценность мясного продукта с 246,0 до 177,2 ккал/100 г. Отмечено снижение pH с 6,1 до 5,8 и ТБЧ с 0,45 до 0,31 мг МДА/кг, а потери массы сократились с 32,8% до 17,01%. КМАФАнМ в опытном образце мясного рулета составило 7,2×102 КОЕ/г и 8,1×102 КОЕ/г в контрольном образце, что было ниже нормы по НД (1×103 КОЕ/г). Аминокислотный скор по ключевым незаменимым аминокислотам превышал 130%, и биологическая ценность мясного продукта достигла 139,86%. при этом органолептические оценки внешнего вида, цвета и вкуса опытного рулета были выше контрольного образца.

The aim of the study was to provide a scientific justification for the formulation and processing technology of a horsemeat roulade using plant-based functional ingredients – calamus rhizome, a humic–fulvic acid complex and pumpkin seed cake – and to evaluate their effects on the nutritional value, technological properties and sensory characteristics of the product. Within the framework of the study, control and experimental samples of horse-meat roulade were developed, for which the chemical composition, energy value, pH, TBA index, cooking loss, total viable count (TVC), amino acid profile and sensory attributes were determined. In the experimental roulade, the protein content decreased from 28,2% to 19,12%, and the fat content from 14,8% to 8,7%, while carbohydrates (5,6%) were detected, which reduced the energy value of the meat product from 246,0 to 177,2 kcal/100 g. A decrease in pH from 6,1 to 5,8 and in the TBA value from 0,45 to 0,31 mg MDA/kg was observed, and cooking loss was reduced from 32,8% to 17,01%. The TVC in the experimental roulade sample amounted to 7,2×102 CFU/g versus 8,1×102 CFU/g in the control sample, which was below the limit specified by the regulatory document (1×103 CFU/g). The amino acid score for key essential amino acids exceeded 130%, and the biological value of the meat product reached 139,86%. At the same time, the sensory scores for appearance, colour and taste of the experimental roulade were higher than those of the control sample.

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