atuВестник Алматинского технологического университетаThe Journal of Almaty Technological University2304-568X2710-0839АО "АТУ"10.48184/2304-568X-2021-3-18-24atu-435Research ArticleТЕХНОЛОГИЯ ПИЩЕВОЙ И ПЕРЕРАБАТЫВАЮЩЕЙ ПРОМЫШЛЕННОСТИFOOD AND PROCESSING INDUSTRY TECHNOLOGYВлияние ферментации на степень расщепления костных частиц в мясокостной пасте из костей крсEffects of fermentation on the degree of breaking up of bone particles in meat and bone paste from cattle bonesМайоровА.KakimovA.

656910, Алтайский край, г. Барнаул, п. Научный городок, д. 35

071412, Semey, Glinka str., 20A

bibi.53@mail.ruБайкадамоваА. М.MayorovA.

071412, г.Семей, ул.Глинки 20А

656910, Altai Territory, Barnaul, settlement Scientific town, 35

maiorov.alex@mail.ruКакимовА. К.BaikadamovaA.

071412, г.Семей, ул.Глинки 20А

071412, Semey, Glinka str., 20A

asemgul93@yandex.ruКабдылжарБ. К.KabdylzharB.

071412, г.Семей, ул.Глинки 20А

071412, Semey, Glinka str., 20A

baktybala.20@mail.ruСуйчиновА. К.SyuichinovA.

071407, г. Семей, ул. Байтурсынова, 29

071407, Semey, Baitursynova str., 29

asuychinov@gmail.comЕсимбековЖ. С.YessimbekovZ.

071412, г.Семей, ул.Глинки 20А

071412, Semey, Glinka str., 20A

ezhanibek@mail.ruФедеральное государственное бюджетное научное учреждение "Федеральный Алтайский научный центр агробиотехнологий"КазахстанNJSC «Shakarim University of Semey»KazakhstanНАО «Университет имени Шакарима города Семей»РоссияFederal State Budgetary Scientific Institution "Federal Altai Scientific Center of Agrobiotechnologies"Russian FederationНАО «Университет имени Шакарима города Семей»КазахстанNJSC «Shakarim University of Semey»KazakhstanСемейский филиал Казахский научно-исследовательский институт перерабатывающей и пищевой промышленностиКазахстан«Semey branch Kazakh Research Institute of Processing and Food Industry»Kazakhstan202127092021031824Copyright © Майоров А., Байкадамова А.М., Какимов А.К., Кабдылжар Б.К., Суйчинов А.К., Есимбеков Ж.С., 20212021Майоров А., Байкадамова А.М., Какимов А.К., Кабдылжар Б.К., Суйчинов А.К., Есимбеков Ж.С.Kakimov A., Mayorov A., Baikadamova A., Kabdylzhar B., Syuichinov A., Yessimbekov Z.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/435

Переработка кости является актуальной задачей рационального использования отходов мясной промышленности. Утилизация костей крупного рогатого скота может осуществляться разными методами. Для переработки костного сырья применяются различные методы, такие как механическая переработка, химический гидролиз, ультразвуковая переработка и др. Переработанное мясокостное сырье в мясокостную пасту подвергается химическому воздействию аскорбиновой кислотой (0,05М, 1 ч, 25ºС) и пепсином (pH 2,0, t=10…40ºС, τ=1…8 ч). Это позволяет уменьшить массу костных частиц в мясокостной пасте на 70%. Мясокостная паста, подверженная ферментной обработке, может быть использована в технологии мясных продуктов.

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.

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