Технология пищевой и перерабатывающей промышленности. Рубрика в журнале - Вестник Алматинского технологического университета
Research of safe methods of production of canned vegetables using grain crops
Статья научная
This article presents microbiological study of canned vegetable snacks replaced with various cereals.Currently both abroad and in our country, regulatory documents and recommendations on ensuring quality and safety of foodsare actively developed. The quality reduction and food spoilage may be related to biochemical (fermentative) processes inherent to products themselves. As another important factor, influencing on this can be microbiological contaminants.Miroorganisms constantly contaminates on surface of technological equipments, vegetables raw material and as a result they end up in canned food. Canned vegetable snacks are ready meals, made from vegetables processedin various ways, that can be usedcold and heated. The main purpose is studying microbiological indicators of canned vegetable snacks. According to the results of the study, some types of microorganisms were found in the samples.
Бесплатно
Research of the nutritional value of functional purpose marshmallows
Статья научная
This scientific article presents the results of studying the nutritional value (vitamins, antioxidants, organic acids) of marshmallows based on local vegetable raw materials (cranberries, currants, strawberries, apples) with the addition of powders from medicinal herbs (sea buckthorn leaves, St. John's wort, rosehip) in order to widen the assortment of immunostimulating confectionery for functional purposes. Based on the results of scientific research, the highest content of antioxidants is found in currant-apple and apple marshmallows (1.19 mg /100 and 1.15 mg/100g), most of the B vitamins: B1 in apple marshmallows with the addition of sea buckthorn leaves (0.191 mg /100g); vitamins B2 (0.511 mg /100g) and B6 (0.099 mg / 100g) in currant-apple marshmallows with the addition of St. John's wort; B5 in cranberry-apple marshmallows with the addition of sea buckthorn leaves (0.022 mg / 100g). Vitamin C content prevailed in strawberry and apple marshmallows, 0.109 mg/100g and 0.284 mg/100, respectively. All types of marshmallows with the addition of powders from medicinal herbs also distinguished themselves by a high content of organic food acids. Thus, it should be noted that the developed assortment of marshmallows has optimal indicators of nutritional value and meets the requirements for functional confectionery products.
Бесплатно
Research of the soy okara impact on the quality indicators of meat chopped semi-finished products
Статья научная
The article presents studies of the influence of the recipe composition, in particular, the mass fraction of herbal additives on the organoleptic, functional and technological properties of food systems of a combined composition using raw materials of animal (beef, lamb, poultry) and vegetable (soy okara, carrots) origin. The results of the study of soybean-minced okara for food safety indicators are also presented. The functional and technological indicators of meat chopped semi-finished products were also determined: moisture-binding capacity = 89.1%, water-holding capacity = 77.4%, fat-holding capacity = 83.2%. The output of meat chopped semi-finished products with PCC is 91%. The obtained values for the quality characteristics indicate the prospects of using this type of soybean-minced okara: directly for food, as well as for the production of minced meat semi-finished products, such as cutlets, minced meat, steaks; to design and optimize recipes for semi-finished products.
Бесплатно
Safety assessment of herbal ingredients used in thick herbal pastes (appetizers)
Статья научная
Functional food products based on fruit, berry, vegetable, and nut raw materials are gaining increasing popularity due to their positive impact on health. This article explores the prospects of using thick plant-based pastes (appetizers) as sources of biologically active compounds, antioxidants, and dietary fiber. The study analyzes modern production technologies, including minimal heat treatment, the use of probiotics, and innovative grinding methods. Various local and unconventional plant raw materials were used in the research, such as Torpedo melon, sugar beet, carrot, table beet, rapeseed, safflower, flaxseed, and peanuts. The study examines chemical analysis methods that assess safety (toxic elements, microbiological indicators, radionuclides, and mycotoxins) and the nutritional value of these raw materials, as well as the acid number, which indicates freshness. Special attention is given to food safety issues, including heavy metal content, microbiological indicators, and radionuclide activity. The results confirm the potential for developing enriched appetizers based on domestic raw materials, which will enhance the competitiveness of local enterprises and expand the range of functional food products on the market.
Бесплатно
Sausage meat product enriched by jida
Статья научная
The development strategy aimed at creating the independence of the use of our raw materials by domestic meat producers is currently achieving the following goals: building modern production facilities and introducing new primary and processing technologies; expanding the assortment of meat products. The scientific research works carried out during the development of technology for the production of meat products by replacing a certain amount of beef or chicken with vegetable raw materials are important. Production of meat products based on these raw materials allows effective use of local raw materials, production of functional products and expansion of the range of meat products. The purpose of the study is to consider the features of the production technology of sausage meat product enriched with jida. The article presents the processing of the meat product production technology by enriching its composition with raw materials of vegetable origin - jida powder and the analysis of the mineral content of the finished product. The research work was carried out at the "Food Engineering" department of the M. Auezov South Kazakhstan University and at the "Construction and Biochemical Materials" regional test laboratory of engineering profile. Raster electron microscope (REM) and inductively coupled plasma mass spectrometry (ICP-MS) methods were used to determine the amount of mineral substances in meat products - sausage. The specialty of this work is the technology of product production using vegetable raw materials to enrich the content of meat products - sausages with minerals. Vegetable raw material - jida powder, by using it in the production of functional meat products, enriches the mineral content of meat products, and also by replacing a small part of meat raw materials, contributes to increasing the yield of the product. Jida powder is a vegetable raw material that is soluble in cold water and rich in dietary fiber, vitamin C, flavonoids and organic acids and does not cause losses in the production of food product. Jida powder production technology consists of: cleaning berries from dust and impuri[1]ties (passing them through a sorting fan); crushing (optimal duration of berry crushing in the IV-1 crusher τ= 52-65 sec, rotation speed of the working body 12000 rpm); drying (dry in the sun for fruits with a high sugar content).
Бесплатно
Studies of functional properties of fruits of wild plants of Kazakhstan
Статья научная
The purpose of this work is to justify the choice of wild plants of Kazakhstan (rosehip, sea buckthorn, hawthorn) based on the study of their chemical composition and safety, in order to expand the raw material base and the possibility of using them in the technology of functional foods. As a result of the study of the chemical composition of hawthorn, rosehip and sea buckthorn fruits it was found that the content of vitamin C in hawthorn fruits is 27.8 mg, in rosehip fruits - 578.01 mg, in sea buckthorn fruits - 285.05 mg per 100 g of product. The content of vitamin E is 7.8; 1.8; 3.18mg, β-carotene - 9.27; 2.7 and 2.13 mg, dietary fiber - 7.2; 12.28; 2.24 g. The content of potassium in hawthorn fruit is 14.72 mg, in rosehip fruit - 26.18 mg, in sea buckthorn fruit - 197.18 mg per 100 g of the product. The iron content is 0.05; 1.7; 1.14 mg, Zn - 0.08; 0.23 and 0.004 mg, respectively. According to safety indicators, the studied plants meet the requirements of the regulatory documents. As a result of research on the nutritional value and safety of fruits of wild plants, the expediency of using them in the production of functional food products has been substantiated.
Бесплатно
Study of the effect of probiotics on the shelf life of chilled broiler meat
Статья научная
Poultry meat can be contaminated with a wide range of microorganisms, including those that can spoil the product during chill storage and certain foodborne pathogens. This study aims to investigate the effect of probiotics on the shelf life of shilled broiler meat. The object of the study was fresh broiler meat obtained from broiler chickens fed three different amounts of probiotics, which were isolated from shubat and koumiss. For the control group, birds were fed a basal diet (BD) and drinking water (DW). Chicks in the experimental groups were fed by BD, DW, and probiotics 0.25 mL, 0.5 mL, and 1.0 mL per bird (groups Pro1, Pro2, and Pro3, respectively), for 42 days. Following slaughter, the filets were packed aerobically and stored in temperature-controlled conditions at 4±2ºC. Microbial examinations of meat quality included QMAFAnM, BGKP, pathogenic (Salmonella, Listeria monocytogenes), yeast, and mold. The sensory parameters were used to determine the meat samples' shelf life. Broiler filets had a sensory shelf life of 7 to 9 days. The novelty of this study lies in its focus on the use of probiotics in broiler meat, particularly in the context of Kazakhstan. While probiotics have been studied in a variety of food products, their effect on broiler meat in Kazakhstan has yet to be investigated. As per our results, we can recommend the application of the Pro2 level for the best shelf life, microbial quality, and sensory properties.
Бесплатно
Study of the effect of the fermentation process on the biochemical characteristics of Vigna radiata
Статья научная
This article provides a comparative assessment of the chemical composition, the content of vitamins, minerals and amino acid composition of ordinary and fermented mung bean seeds, Vigna radiata. The seeds of Vigna radiata of the domestic selection "Zhasyl Dan" are the object of research. In order to increase the biological values of Vigna radiata seeds and improve their biochemical composition, a fermentation process was carried out. The effect of the fermentation process on the biochemical and amino acid composition of Vigna radiata seeds was studied. The fermentation process of mung bean seeds occurs due to the activation of a number of biochemical compounds and enzymes contained in the seed itself. The main substances that participate in and influence fermentation are amylases, proteases, lipases, gibberellins and other phytohormones such as auxins and cytokinins, polyphenols and antioxidants. Fermentation of Vigna radiata seeds was carried out at room temperature 200 C for 72 hours. The seeds were placed in a plastic container, then covered with drinking water also at room temperature. The water level was monitored every 12 hours. The research was carried out in the accredited testing laboratory "Regional Testing Laboratory of Engineering profile "Structural and Biochemical Materials" on the basis of M. Auezov South Kazakhstan University, Shymkent. As a result of the study, it was found that fermentation of Vigna radiata seeds leads to an improvement in physico-chemical properties. This is due to the strengthening of the amino acid composition of the Vigna radiata seed, especially the effect of fermentation has a positive effect on essential amino acids. It was found that as a result of fermentation, the level of essential amino acids increased in the following order: valine - by 25.4%, leucine - by 32.8%, phenylalanine - by 27.7%, threonine - by 44.9%. There was also a decrease in the indicators of anti-nutritional substances - in particular, there was a decrease in the amount of oligosaccharides. Due to the activation of the enzyme systems of the seed itself, their nutritional and biological value increases.
Бесплатно
Study of the qualitative composition of combined milk
Статья научная
The article presents the results of a study of combined milk. According to the organoleptic evaluation, combinations of cow's and mare's milk were selected in the ratio of 50:50 and 80:20, according to the revealed physico-chemical indicator, a positive evaluation of the combination of 80:20 was given. When determining the combined milk in a scanning electron microscope, an improvement in the mineral composition was observed. It was found that in the composition of combined milk, the sodium content increased by 7.38%; potassium 3.41%; chlorine 15.12% compared to natural milk.
Бесплатно
Study of urease activity in semi-finished meat products
Статья научная
Meat production is one of the fastest growing sectors of global agriculture, and poultry meat is the most accessible and expanding source of protein for people of all income levels. In connection with recent world events, such as the coronavirus pandemic, and considering its consequences, the issue of safety of "accessible" foodstuffs, among which poultry meat occupies a worthy place, is acute. For Kazakhstan, as well as for all countries, it is important to expand the range of food products that can significantly increase the immunity of the population to successfully overcome the consequences of the COVID 19 pandemic. Development of local poultry farming and import substitution are the main solutions to ensure product safety in any state. For effective development of poultry farming it is necessary to overcome one of the limiting factors - lack of modern system of safety monitoring throughout the food chain. The purpose of this work is to study the urease activity in meat semi-finished products. In this study urease activity was measured in raw and cooked meat products. As a result of the study the dependence of heat treatment with the pH index was determined. The indicator of urease activity during production allows for more detailed safety and quality assurance of meat semi-finished products.
Бесплатно
Статья научная
In the Republic of Kazakhstan, pressing of flax seeds (squeezing) is most often used, therefore cake is more common than meal and its resulting physical reserves exceed meal several times. The biochemical characteristics of the protein complex of flaxseed have not been sufficiently studied, which, in our opinion, limits the use of protein products obtained from flax seeds such as flaxseed cake in the production of compound feed for farm animals and poultry. The article presents studies of the protein complex and amino acid composition of flaxseed cake of the Kazakhstan variety “Kostanay 11”. Flaxseed cake contains 36,5% protein, the fat content is 7,5%. The fractional composition of flaxseed cake was compared with the flax varieties “Northern” and “Golden” grown in the Republic of Kazakhstan. The amino acid composition of flaxseed cake was compared with other cakes used in feeding farm animals and poultry. The purpose of the study is to study the fractional composition of the protein complex of flaxseed cake from flax variety "Kostanay 11". A characteristic feature of the protein complex of flax seeds is the high total content of water- and salt-soluble proteins - albumins 29,2% and globulins 16,8%, which are considered well digestible. Flaxseed cake from flax variety "Kostanay 11" in its amino acid value is equal to the known cakes common in feed production and is second only to soybean cake. This allows us to assert that flaxseed cake obtained from the seeds of the “Kostanay 11” variety remained a highly digestible and highly nutritious product in terms of protein absorption, suitable for its inclusion in the diets of all types of farm animals and poultry, starting with feed for young animals.
Бесплатно
Technology and quality of a fermented milk product with natural sweetener addition
Статья научная
This article addresses the current issue of improving the dietary regimen for individuals with diabetes, in response to the increasing number of diagnosed cases. The adverse effects of artificial sweeteners and the potential health risks they pose are described. As a natural alternative, the use of stevia extract as a sugar substitute is proposed. The study details the technological process of producing yogurt from goat milk with the addition of stevia extract, and evaluates its nutritional, physicochemical, and organoleptic properties. To comprehensively assess the product's quality and safety, organoleptic, microbiological, and physicochemical analysis methods were applied. The yogurt production process included milking, deaeration, filtration, cooling, quality assessment, fat standardization, homogenization, pasteurization, fermentation, further cooling, addition of stevia extract, maturation, and storage of the final product. The study was conducted at the milk processing pilot plant of S. Seifullin Kazakh Agrotechnical Research University. Based on the results, a functional yogurt product was developed containing: fat – 5.8 ±0.05%, protein – 5.425 ±0.05%, carbohydrates – 4.21 ±0.05%, sucrose – 0.54 ±0.01%, and lactose – 1.23 ±0.01%. Goat milk yogurt with stevia extract stands out for its low caloric value, low glycemic index, and natural composition, making it a recommended dietary product for individuals with diabetes and those following a healthy lifestyle.
Бесплатно
Technology of processing cattle bones into meat and bone paste and the study of quality indicators
Статья научная
Bone disposal is one of the important tasks for modern meat processing enterprises aimed at responsible consumption and reducing the amount of food waste in the meat industry. The purpose of the study is to study the physico-chemical, microbiological and food safety indicators of the obtained meat and bone paste. The paper presents the technology of processing cattle bones into meat and bone paste. Physico-chemical analyses were carried out, a protein content of more than 10 g, fat of more than 6 g, carbohydrates of less than 1 g was detected per 100 g. Microbiological studies and analysis of the food safety of meat and bone paste carried out on the basis of accredited laboratories according to GOST methods prove that meat and bone paste meets the requirements for meat products. The content of QMA&OAMO is less than 1*105 CFU/g, the content of bacteria of the E. coli group was not detected. The technology of obtaining meat and bone paste from the rib bones of cattle has been studied. Microstructural analysis revealed the presence of bone plates with a size of up to 1 mm. Thus, according to the technology of bone processing, a meat and bone paste was obtained suitable for use in the technology of meat products for the purpose of enrichment with mineral and protein substances. The need for deeper grinding of bone particles was found.
Бесплатно
Статья научная
Milk and dairy products are often dried to reduce weight, to facilitate transportation, to extend shelf life. For example, dry fermented milk products occupy a special place in the dairy industry. Currently, their assortment is significantly expanding and the approach to food products of this group is qualitatively changing. The article presents the results of drying fermented milk protein products in two ways: using thermal and microwave drying. It was found that the duration of moisture loss in the product during heat drying increased with a decrease in temperature. With an increase in temperature from 400C to 500C, there was a decrease of about 25% in the moisture content of the test samples during 5 hours of drying in the dehydrator. Drying with using of microwaves, the drying time decreased with increasing microwave power. The 900 W power reduced the drying time by 2 times compared to the 270 W power to obtain a 15% humidity result and a water activity indicator in the range from 0.382 to 0.394 units.
Бесплатно
Статья научная
Currently there is an acute shortage of fibres and proteins in the human diet, resulting in various diseases. The modern market needs a product capable of diversifying the range in the sector of functional, dietary flour confectionery. To this end, the article shows one of the ways to improve the macronutrient composition of waffles, especially with regard to the protein-carbohydrate component of the product. Laboratory analysis showed that the introduction of pea protein, chicory root syrup and apple fiber into the composition of flour and confectionery increased protein content by 3.3% in wafers made of rice flour only and by 5.6% in waffles made of a mixture of whole grains and rice flour. The amount of sucrose decreased in «Rice» waffles by 2.6% and by 2.3% in «Wheat-rice» waffles, and the amount of fiber on average is 3-4 times more, compared to the control sample. In comparison with the control sample, increased the average number of essential amino acids such as: lysine - in 1.5 times; phenylalanine - in 1.25 times; leucine and isoleucine - in 0.8 times; methionine - in 1.5 times, threonine - in 3 times. Thus, the study resulted in the development of dietary plant based soft waffles with improved macronutrient composition, able to expand the range of functional products and can be recommended for dietary nutrition.
Бесплатно
The use of combined structuring agents of various origins in the production of jelly products
Статья научная
This paper is devoted to solving an important task of the food industry - the rational use of food raw materials, including gelling agents of various origins. The innovative strategy of this study is based on the possibility of using gelatin and modified potato or pea starch (MS), as a cheap ingredient in the production of jelly products based on traditional, but expensive raw materials such as agar and agar from Furcellaria - furcellaran. The experimental study has been performed concerning the strength of gel-forming systems ‘gelatin - MS - agar - water’ and ‘gelatin - MS - furcellaran - water’, and systems: ‘agar - water’, ‘furcellaran - water’, ‘gelatin - water’. Mathematical models have been obtained that relate the strength of the investigated gel-forming systems to the mass concentration of their components. The equation has been obtained that allows calculating the mass concentration of the components of the studied gel-forming compositions with the given level of strength of systems. It is shown that for a given level of strength of gel-forming system there is an optimal concentration of its components in terms of the least full cost of the system. The equation that allows to calculate the optimal concentration of components of a combined gelforming system has been obtained. The adequate mathematical model for forecasting the strength of jelly products, depending on the mass concentration of components is obtained. It is envisaged to formulate the initial requirements for the parameters of gel-forming, which will allow obtaining an integral elastic structure at optimum duration of the technological process, by modelling the systems of gel-forming, as a technological system, within the framework of the functioning of individual subsystems (the creation of prescription concentrations and ratios of gel-forming agents). The obtained mathematical models can be used for the analysis of other gel-forming compositions in the presence of the data on the strength of such systems depending on the concentration of components.
Бесплатно
Traceability of meat products with incorporated functional ingredients
Статья научная
The demand for natural and functional food products is constantly increasing, driving the research on new ingredients and technologies to enhance the quality and safety of meat products. This literature review focuses on the application of new functional ingredients and traceability of meat products to ensure their quality. The study examines the surface treatment of meat with bioactive substances such as dihydroquercetin from Larix sibirica Ledeb, rosemary extract (Rosmarinus officinalis), and distilled rose petal extract (Rosa damescena Mill.). Additionally, the inclusion of functional ingredients such as dried goji berries (Lycium barbarum) and pumpkin (Cucurbita moschata) in meat matrices is discussed. The research highlights the potential benefits of these functional ingredients in inhibiting lipid oxidation, preserving color, and improving the taste qualities of meat products. The inclusion of natural antioxidants and bioactive compounds derived from plants presents a promising alternative to synthetic additives. Furthermore, the reduction of potentially harmful substances, such as nitrites, in meat products is achieved through the inclusion of functional ingredients. To ensure the quality and safety of these functionally processed meat products, a traceability system is proposed. This system includes documentation of ingredient origin, production processes, and packaging information. Implementing a traceability system enables the tracking of product movement and distribution throughout the supply chain, thereby confirming the positive effects of the ingredients and ensuring consumer trust. The aim of this article is to integrate new functional ingredients and implement a traceability system to enhance the quality, safety, and acceptability of meat products by consumers. These approaches align with the growing demand for natural and high-quality food products, opening opportunities for innovation in the meat industry. Funding information: The materials were prepared within the framework of the "Zhas Galym" project within the scientific and technical program AP15473123 "Digitalization of the traceability system of meat products to improve the quality of semi-smoked sausages during long-term storage" of the budget program 217 "Development of Science" subprogram 102 "Grant financing of scientific research" of the Ministry of Science and Higher Education of the Republic of Kazakhstan for 2022-2024.
Бесплатно
Use of enzymes in improving the technology of moulded meat products of functional purpose
Статья научная
The article deals with the role of enzyme preparations in improving the production technology of moulded meat products of functional purpose. In the course of the study we determined pH in moulded products using papain and Bioprotectiv B-SF-43 enzymes. Determination of pH in moulded enzyme-treated meat products is an important step in their development because pH affects texture, flavour and product safety. Both papain and Bioprotectiv B-SF-43 enzymes can affect the acid-alkaline balance of meat, which in turn can affect the characteristics of the finished product. After treating the samples with papain and Bioprotectiv B-SF-43 enzymes, comparative pH analyses are carried out at different stages. Products treated with Bioprotectiv B-SF-43 are expected to have a more pronounced decrease in pH compared to products treated with papain alone, due to the more active enzyme complex and possible more intensive fermentation. Colour changes in moulded meat products using papain and Bioprotectiv B-SF-43 enzymes can be significant, although the effects on colour depend on enzyme concentration, exposure time and meat type. Papain causes milder changes in colour, often resulting in lightening and reduced saturation. In contrast, Bioprotectiv B-SF-43 can cause more pronounced changes due to its complex effects on proteins, carbohydrates and fats, which can lead to lightening of the meat, but the colour of the meat can be maintained for a longer period of time as a result of the antioxidant activity of the enzyme complex.
Бесплатно
Using of nontraditional raw materials in beer production
Статья научная
Given the highly competitive environment of brewing industry today, businesses need to constantly develop new products of high quality and nutritional value that meet consumer and sanitary requirements. Therefore, the production of beer-based mixed beverages using nontraditional raw plant materials is gaining popularity. It is quite possible to produce these types of beverages at brewing facilities of Almaty and the Almaty region since it presents a favorable climate to develop agricultural businesses producing fruits and berries and has a large potential for using wild crops. Using of these plants will keep the enterprise economically viable by expanding the assortment of products and increasing the share of low-alcohol beverages in total production. In this study, the purpose is to select the optimum method for the production of special beer based on apple and grape juice. The choice of these particular types of raw plant materials was due to their wide availability and suitability for juice processing. The methods of introducing juice into young beer after the post-fermentation stage, as well as the introduction of fermented juice into young beer, were applied in the production of a mixed beverage. The organoleptic, physicochemical properties of the finished beer made using two methods have been studied. As a result, the optimal beer to juice ratio of 70:30 was selected according to the first method. This method resulted in the most balanced combination in terms of organoleptic characteristics, but colloidal instability was observed. For the second method of special beer production, the Oettinger Pils yeast race was used for fermentation of the juice base that was introduced into young beer after the post-fermentation stage. The resulting beverage at the 50:50 ratio of beer to juice was highly stable and had the highest organoleptic and physicochemical qualities.
Бесплатно
ІІ категориялы субнімдерден ауыз гидролизатын алу технологиясын жасау
Статья научная
Мақалада зерттеу объектісі - малды сою кезіндегі қалатын екіншілік шикізат ІІ категориялы субөнімдер. Олар ақуыздың таптырмас көзі және гидролизаттарын алуға қажетті басқа да бірқатар қасиеттерге ие. Сонымен қатар, мұндай екіншілік шикізатты пайдалану перспективалы болып көрінеді, өйткені бұл жағдайда, бір жағынан, аз қалдықты технологияларды жасау үшін алғышарттар жасалады, ал екінші жағынан, қоректік заттардың оңтайлы қатынасында комбинирленген өнімдерді өндіруге мүмкіндік береді. Зерттеу нәтижелері ІІ категориялы субөнімдердің құрамында глициннің, аланиннің, глутамин қышқылының, сериннің, сондай-ақ пролиннің жоғары мөлшерін көрсетеді, яғни бұл негізінен коллагеннің құрамында кездесетін амин қышқылдар. Коллаген гидролизаты сирақтарды ферментативті гидролиздеу арқылы алынды. Компоненттерді дайындаудың ерекшеліктерін ескере отырып, ақуызды гидролизат алудың технологиялық сұлбасы ұсынылды.
Бесплатно
