Effects of fermentation on the degree of breaking up of bone particles in meat and bone paste from cattle bones
Автор: Kakimov A., Mayorov A., Baikadamova A., Kabdylzhar B., Syuichinov A., Yessimbekov Z.
Журнал: Вестник Алматинского технологического университета @vestnik-atu
Рубрика: Технология пищевой и перерабатывающей промышленности
Статья в выпуске: 3 (133), 2021 года.
Бесплатный доступ
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.
Meat and bone paste, pepsin, cattle bones, food safety, ascorbic acid
Короткий адрес: https://sciup.org/140290415
IDR: 140290415 | DOI: 10.48184/2304-568X-2021-3-18-24
Список литературы Effects of fermentation on the degree of breaking up of bone particles in meat and bone paste from cattle bones
- Mitrofanova A.B., Vetrov V.S. Perspektivy poluchenija pishhevoj mineral'noj dobavki iz kostnogo syr'ja // Agropanorama. – 2001. – P.38-39 (in Russian)
- Kakimov, A., Suychinov, A., Mayorov, A., Yessimbekov, Z., Okuskhanova, E., Kuderinova, N., Bakiyeva, A. Meat-bone paste as an ingredient for meat batter, effect on physicochemical propertiesand amino acid composition // Pakistan Journal of Nutrition. – 2017. - 16 (10), PP. 797-804.
- Zhou Yong Dong, Meng Yao Li, Gang Tian, Tie Hua Zhang, Hui Ren, Siew Young Quek. Effects of ultrasonic pretreatment on the structure and functionality of chicken bone protein prepared by enzymatic method // Food Chemistry. – 2019. – Vol. 299 - 125103. – P. 1-10.
- Cao J. et al. Extraction and physicochemical characterization of pepsin soluble collagens from golden pompano (Trachinotus blochii) skin and bone //Journal of Aquatic Food Product Technology. – 2019. – Т. 28. – №. 8. – P. 837-847.
- Erwanto Y. et al. Isolation and characterization of collagen from local goat bone using pepsin hydrolysis //IOP Conference Series: Earth and Environmental Science. – IOP Publishing, 2020. – Т. 492. – №. 1. – P. 012083.
- Kuderinova N. A. Development of technology for the production and use of a food component from bone raw materials: dissertation on. Cand. Techn. Sci. degree.: 05.18.04. - Semey: Semey State University named after Shakarim. – 2004. – 231 p. (in Russian)
- Chiquita P., Noer U., Ofier S. Y. Collagen from chemical and enzymatic hydrolysis as a bone graft in the periodontal regenerative therapy AIP Conference Proceedings. – AIP Publishing LLC, 2020. – Т. 2314. – №. 1. – P. 050016.
- Voronina, T. Yu. Poluchenie gidrolizatov iz defektnogo zerna zlakov /T. Yu. Voronina, T. V. Ryazanova, S. M Voronin // Khimiya rastitel'nogo syr'ya. - 1998. - № 2. -P. 15-16 (in Russian)
- Granatova, V. P. Teoriya i praktika polucheniya i primeneniya natural'nykh strukturoobrazovatelei / V. P. Granatova, A. A. Zaporozhskii, G. I. Kas'yanov // Izv. vuzov. Pishchevaya tekhnologiya. – 2007. - №2.- P. 5-8. (in Russian)
- Chen, L., Chen, J., Ren, J., & Zhao, M.Effects of ultrasound pretreatment on the enzymatic hydrolysis of soy protein isolates and on the emulsifying properties of hydrolysates // Journal of Agricultural & Food Chemistry. – 2011. - 59(6), 2600; DOI: 10.1021/jf103771x
- Korot'ko G. F. Zheludochnoe pishchevarenie. Krasnodar, 2007, – 256 p. (In Russian)
- Pepsin: The role of pepsin in digestion Access mode: http://polyguanidines.ru/ a_ guaidini&pepsin&2.htm. Application date 15.08.2021(in Russian)
- Antonov V.K. Khimiya proteoliza. - M.: Nauka, 1991. - 504 p. (in Russian)
- Uniacke-Lowe T., Fox P. F. Chymosin, pepsins and other aspartyl proteinases: Structures, functions, catalytic mechanism and milk-clotting properties //Cheese. – 2017. – P. 69-113.
- Kakimov A., Kabdylzhar B., Yessimbekov Zh., Suychinov A., Baikadamova A. Identifying patterns in the effect exerted by a cooling process and the fine grinding modes on the qualitative indicators of a meat and bone paste //Eastern-European Journal of Enterprise Technologies– 2020. - №2/11(104). – P.6-12.
- Antipova L. V., Glotova I. A., Rogov I. A. Metody issledovaniya myasa i myasoproduktov. - M.: Kolos, 2001. – 376 p. (in Russian)
- GOST 32224-2013. Myaso i myasoprodukty dlya detskogo pitaniya. Sposob opredeleniya razmera chastits kosti. - Vvedenie. 2015-07-01. - M.: Standartinform, 2014. – 6 p. (in Russian)
- Suslova A. I., Bakhtairova V. I. Osnovnye ponyatiya biokhimii. Fermenty: uchebnoe posobie dlya inostrannykh studentov. - Irkutsk: ISMU, 2014. – 41 p. (in Russian)
