atuВестник Алматинского технологического университетаThe Journal of Almaty Technological University2304-568X2710-0839АО "АТУ"10.48184/2304-568X-2022-1-91-96atu-928Research ArticleТЕХНОЛОГИЯ ПИЩЕВОЙ И ПЕРЕРАБАТЫВАЮЩЕЙ ПРОМЫШЛЕННОСТИFOOD AND PROCESSING INDUSTRY TECHNOLOGYФУНКЦИОНАЛЬНО ОБОГАЩЕННЫЙ МЯСНОЙ ПРОДУКТ С ИНКАПСУЛИРОВАННОЙ ВИТАМИННОЙ ДОБАВКОЙFUNCTIONALLY ENRICHED MEAT PRODUCT WITH INCAPSULATED VITAMIN SUPPLEMENTИСКИНЕЕВАА.ISKINEYEVAA.

010000, Нур-Султан

010000, Nur-Sultan

МУСТАФАЕВAА.MUSTAFAEVAA.

010000, Нур-Султан

010000, Nur-Sultan

KОЖАМСУГИРОВК.KOZHAMSUGIROVK.

010000, Нур-Султан

010000, Nur-Sultan

ФАЗЫЛОВС.FAZYLOVS.

100008, Караганды

100008, Karaganda

iosu8990@mail.ruБАКИРОВАР.BAKIROVAR.

100008, Караганды

100008, Karaganda

МУРАТБЕКОВАА.MURATBEKOVAA.

100008, Караганды

100008, Karaganda

ВЛАСОВAЛ.VLASOVAL.

100008, Караганды

100008, Karaganda

Казахский агротехнический университет имени С. СейфуллинаКазахстанKazakh Agrotechnical University named after S.SeifullinKazakhstanИнститут органического синтеза и углехимииКазахстанInstitute of organic synthesis and coal chemistryKazakhstanМедицинский университет КарагандыКазахстанKaraganda Medical UniversityKazakhstan202205062022029196Copyright © ИСКИНЕЕВА А., МУСТАФАЕВA А., KОЖАМСУГИРОВ К., ФАЗЫЛОВ С., БАКИРОВА Р., МУРАТБЕКОВА А., ВЛАСОВA Л., 20222022ИСКИНЕЕВА А., МУСТАФАЕВA А., KОЖАМСУГИРОВ К., ФАЗЫЛОВ С., БАКИРОВА Р., МУРАТБЕКОВА А., ВЛАСОВA Л.ISKINEYEVA A., MUSTAFAEVA A., KOZHAMSUGIROV K., FAZYLOV S., BAKIROVA R., MURATBEKOVA A., VLASOVA L.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/928

В статье представлены результаты исследования функционально обогащенного мясного продукта из мяса баранины и страуса с биологически активной добавкой. В качестве функционального ингредиента использован жирорастворимый витаминный комплекс «аевит», инкапсулированный пищевым олигосахаридом β-циклодекстрином (Е459). Использование в рецептуре мяса птицы позволило получить продукт с высокими потребительскими свойствами. На основе проведенных экспериментов дана сравнительная характеристика физико-химических, энергетических, аминокислотных и органолептических показателей полученных полукопченых колбасных изделий.

The article presents the study results of the functionally enriched meat product from lamb and ostrich meat with a biologically active additive. The fat-soluble vitamin complex "aevit" encapsulated with the food oligosaccharide β-cyclodextrin (E459) has been used as a functional ingredient. The use of poultry meat in the recipe allowed to obtain a product with high consumer properties. Based on the conducted experiments, a comparative characteristic of the physicochemical, energy, amino acid and organoleptic parameters of the obtained semi-smoked sausage products is given.

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