atuВестник Алматинского технологического университетаThe Journal of Almaty Technological University2304-568X2710-0839АО "АТУ"10.48184/2304-568X-2026-1-5-15atu-2902Research ArticleТЕХНОЛОГИЯ ПИЩЕВОЙ И ПЕРЕРАБАТЫВАЮЩЕЙ ПРОМЫШЛЕННОСТИFOOD AND PROCESSING INDUSTRY TECHNOLOGYМодификация мышечной струткруы баранины под действием посолочной смеси, обогащенной молочнокислыми бактериямиModification in the muscle structure of mutton under the action of a salting mixture enriched with lactic acid bacteriahttps://orcid.org/0009-0009-1094-8579ШарапатоваМ. М.SharapatovaM. M.

140000, Павлодар, ул. Ломова, 64

Doctoral student

140000, Pavlodar, Lomova str., 64

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

140000, Павлодар, ул. Ломова, 64

Candidate of Technical Sciences,  Associate  Professor of the Department of Biotechnology, Toraighyrov University

140000, Pavlodar, Lomova str., 64

issayevakuralay@mail.ruНАО «Торайгыров университет»КазахстанNJSC «Toraighyrov University»Kazakhstan2026210320261511515Copyright © Шарапатова М.М., Исаева К.С., 20262026Шарапатова М.М., Исаева К.С.Sharapatova M.M., 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/2902

Использование стартовых культур с высокой метаболической активностью рассматривается как эффективный биотехнологический подход к управляемой модификации структуры и функциональных свойств мясного сырья. В процессе ферментации микроорганизмы воздействуют на белково-липидный матрикс мышечной ткани, способствуя протеолизу, структурной дезорганизации мышечных волокон и улучшению текстурных характеристик мяса, а также повышению его микробиологической стабильности. Особый научный и практический интерес представляет применение автохтонных молочнокислых бактерий, выделенных из традиционных кисломолочных продуктов, поскольку их использование позволяет сохранять аутентичный вкусовой профиль и целенаправленно улучшать органолептические свойства мясных изделий. Целью настоящего исследования являлось изучение влияния посолочной смеси, обогащённой молочнокислыми бактериями, выделенными из традиционного кисломолочного продукта иркита, на структурные, физико-химические и сенсорные характеристики баранины. Объектом исследования служила баранина шейной части животных в возрасте до одного года. Посолочную обработку проводили с использованием 5 % поваренной соли с внесением закваски (10 %) методами шприцевания и поверхностного натирания в течении 36 часов при температуре +4 °C; контрольный образец не подвергался посолу и ферментации. Установлено, что применение LAB-обогащённых посолочных систем приводит к снижению pH мышечной ткани до 5,72–5,87 и увеличению активности воды, что отражает интенсификацию ферментационных процессов и перестройку белковой матрицы мяса. Наиболее выраженные микроструктурные изменения выявлены при шприцевочном способе внесения закваски и проявлялись в дезорганизации миофибриллярного каркаса и расширении межволоконных пространств. Поверхностное натирание обеспечивало более контролируемую модификацию структуры при максимальной влагоудерживающей способности и снижении жировой фракции. Сенсорный анализ показал снижение интенсивности характерного «бараньего» запаха и формирование мясомолочных и молочных оттенков аромата в образцах с закваской.

The use of starter cultures with high metabolic activity is regarded as an effective biotechnological approach for the controlled modification of the structure and functional properties of meat raw materials. During fermentation, microorganisms interact with the protein–lipid matrix of muscle tissue, promoting proteolysis, structural disorganization of muscle fibers, improvement of textural characteristics, and enhancement of microbiological stability. Of particular scientific and practical interest is the application of autochthonous lactic acid bacteria isolated from traditional fermented dairy products, as their use enables preservation of the authentic flavor profile and targeted improvement of the sensory attributes of meat products. The aim of this study was to investigate the effect of a salting mixture enriched with lactic acid bacteria isolated from the traditional fermented dairy product «irkit» on the structural, physicochemical, and sensory characteristics of mutton. The study object was neck muscle lamb obtained from animals under one year of age. Salting was performed using 5% sodium chloride with the addition of a starter culture (10%) applied by injection and surface rubbing for 36 hours at a temperature of +4 °C; the control sample was not subjected to salting or fermentation. The results demonstrated that LAB-enriched salting systems led to a decrease in muscle tissue pH to 5.72–5.87 and an increase in water activity, indicating intensification of fermentation processes and restructuring of the meat protein matrix. The most pronounced microstructural changes were observed with the injection method, manifested by disorganization of the myofibrillar framework and expansion of inter-fiber spaces. Surface rubbing provided a more controlled structural modification, accompanied by maximal water-holding capacity and a reduction in the fat fraction. Sensory evaluation revealed a decrease in the intensity of the characteristic “mutton” odor and the formation of meat-dairy and dairy aroma notes in samples treated with the starter culture.

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