atuВестник Алматинского технологического университетаThe Journal of Almaty Technological University2304-568X2710-0839АО "АТУ"10.48184/2304-568X-2022-1-97-101atu-929Research ArticleТЕХНОЛОГИЯ ПИЩЕВОЙ И ПЕРЕРАБАТЫВАЮЩЕЙ ПРОМЫШЛЕННОСТИFOOD AND PROCESSING INDUSTRY TECHNOLOGYВЛИЯНИЕ ГИДРОЛИЗА ФЕРМЕНТА ПРОТЕПСИНА НА РН И ВЛАГОСВЯЗЫВАЮЩУЮ СПОСОБНОСТЬ ВТОРОСОРТНОЙ ГОВЯДИНЫTHE EFFECT OF HYDROLYSIS OF THE ENZYME PROTEPSIN ON THE PH AND MOISTURE BINDING CAPACITY OF SECOND-RATE BEEFУЗАКОВЯ. М.UZAKOVY. M.

050012, г. Алматы, ул. Толе би, 100

050012, Almaty, Tole bi str., 100

ЕСЕНГАЗИЕВАА. Н.YESSENGAZIYEVAA. N.

050012, г. Алматы, ул. Толе би, 100

050012, Almaty, Tole bi str., 100

aesengazy@bk.ruКАЙМБАЕВАЛ. А.KAIMBAYEVAL. A.

050021, Алматы, пр. Абая, 28

050021, Almaty, 28 Abay Ave.

ЧЕРНУХАИ. М.CHERNUKHAI. M.

109316, г.Москва, ул. Талалихина, 26

109316, Moscow, 26 Talalikhin Str.

ҚАЛДАРБЕКОВАМ. Ә-А.KALDARBEKOVAM. A-A.

050012, г. Алматы, ул. Толе би, 100

050012, Almaty, Tole bi str., 100

КОЖАХИЕВАМ. О.KOZHAHIEVAM. O.

050012, г. Алматы, ул. Толе би, 100

050012, Almaty, Tole bi str., 100

АО «Алматинский технологический университет»Казахстан«Almaty Technological University», JSCKazakhstanКазахский национальный аграрный исследовательский университетКазахстанKazakh National Agrarian Research UniversityKazakhstanФГБНУ «ФНЦ пищевых систем им. В.М. Горбатова» РАНРоссияThe Gorbatov's All Russian Meat Research InstituteRussian Federation2022050620220297101Copyright © УЗАКОВ Я.М., ЕСЕНГАЗИЕВА А.Н., КАЙМБАЕВА Л.А., ЧЕРНУХА И.М., ҚАЛДАРБЕКОВА М.Ә., КОЖАХИЕВА М.О., 20222022УЗАКОВ Я.М., ЕСЕНГАЗИЕВА А.Н., КАЙМБАЕВА Л.А., ЧЕРНУХА И.М., ҚАЛДАРБЕКОВА М.Ә., КОЖАХИЕВА М.О.UZAKOV Y.M., YESSENGAZIYEVA A.N., KAIMBAYEVA L.A., CHERNUKHA I.M., KALDARBEKOVA M.A., KOZHAHIEVA M.O.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/929

Растущий потребительский спрос на функциональные продукты стимулирует развитие производства мясных продуктов. Для производства мясных продуктов с улучшенными органолептическими показателями необходимо внедрение таких мер, как использование сырья улучшенными физико-химическими, функционально-технологическими и структурно-механическими характеристиками, совершенствование технологических процессов. Цель данной работы - изучение влияние гидролиза фермента протепсина на физико-химические и функционально-технологические показатели говядины 2-го сорта с помощью «Протепсина», ферментного препарата животного происхождения.

The growing consumer demand for functional products stimulates the development of meat products. For the production of meat products with improved organoleptic indicators, it is necessary to introduce such measures as the use of raw materials with improved physicochemical, functional-technological and structuralmechanical characteristics, and the improvement of technological processes. The purpose of this work is to study the effect of protepsin enzyme hydrolysis on the physicochemical and functional-technological indices of beef of the 2nd grade with the help of Protepsin, an enzyme preparation of animal origin.

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