Effects of biologically-active preparation on physical and chemical parameters of minced meat
The introduction of biologically-active preparations (BAP) in Konskaya Varenaya (Horse and cooked sausage) significantly alters the functional processing and structural-mechanical properties of minced meat, thereby affecting the quality of the final product. This study aimed to determine the optimal...
Saved in:
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
University of Guilan
2024-07-01
|
| Series: | Caspian Journal of Environmental Sciences |
| Subjects: | |
| Online Access: | https://cjes.guilan.ac.ir/article_7919_69afa1bd90302dd08ab2dcdb17f174bb.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1846113967649325056 |
|---|---|
| author | Zamzagul Moldakhmetova Aigul Tayeva Gulnara Shambulova Gaukhar Kuzembayeva Madina Kozhakhiyeva Altyn Kapbassova Nursulu Akhmetova Gulbagi Orymbetova |
| author_facet | Zamzagul Moldakhmetova Aigul Tayeva Gulnara Shambulova Gaukhar Kuzembayeva Madina Kozhakhiyeva Altyn Kapbassova Nursulu Akhmetova Gulbagi Orymbetova |
| author_sort | Zamzagul Moldakhmetova |
| collection | DOAJ |
| description | The introduction of biologically-active preparations (BAP) in Konskaya Varenaya (Horse and cooked sausage) significantly alters the functional processing and structural-mechanical properties of minced meat, thereby affecting the quality of the final product. This study aimed to determine the optimal formulation of combined cooked sausage with BAP by examining the influence of varying amounts of the preparation on minced meat and sausage quality. Key functional and processing characteristics, including water-binding power (WBP), moisture content, pH level, yield, and water activity, as well as structural-mechanical properties such as yield value, adhesiveness, and plasticity, were assessed using standard laboratory methods. The results indicated that WBP is significantly influenced by both the quantity of BAP and cutting time. Additionally, the inclusion of egg-derived BAP positively affected the protein system of minced meat, leading to an increased pH and enhanced WBP. |
| format | Article |
| id | doaj-art-ddac119c70b94f0e827e3e07517bb4e7 |
| institution | Kabale University |
| issn | 1735-3033 1735-3866 |
| language | English |
| publishDate | 2024-07-01 |
| publisher | University of Guilan |
| record_format | Article |
| series | Caspian Journal of Environmental Sciences |
| spelling | doaj-art-ddac119c70b94f0e827e3e07517bb4e72024-12-20T22:28:04ZengUniversity of GuilanCaspian Journal of Environmental Sciences1735-30331735-38662024-07-0122377778310.22124/cjes.2024.79197919Effects of biologically-active preparation on physical and chemical parameters of minced meatZamzagul Moldakhmetova0Aigul Tayeva1Gulnara Shambulova2Gaukhar Kuzembayeva3Madina Kozhakhiyeva4Altyn Kapbassova5Nursulu Akhmetova6Gulbagi Orymbetova7Department of «Food Security and Biotechnology», NAO «Kostanay Regional University named after Akhmet Baitursynuly», 110005, Republic of Kazakhstan, KostanayAlmaty Technological University: Department of Food Technology, Almaty, Tole bi 100 St., Republic of KazakhstanAlmaty Technological University: Department of Food Technology, Almaty, Tole bi 100 St., Republic of KazakhstanAlmaty Technological University: Department of Food Technology, Almaty, Tole bi 100 St., Republic of KazakhstanAlmaty Technological University: Department of Food Technology, Almaty, Tole bi 100 St., Republic of KazakhstanAlmaty Technological University: Department of Food Technology, Almaty, Tole bi 100 St., Republic of KazakhstanAlmaty Technological University: Department of Food Technology, Almaty, Tole bi 100 St., Republic of KazakhstanSouth Kazakhstan Medical Academy, Al_Farabi sq., Shymkent, KazakhstanThe introduction of biologically-active preparations (BAP) in Konskaya Varenaya (Horse and cooked sausage) significantly alters the functional processing and structural-mechanical properties of minced meat, thereby affecting the quality of the final product. This study aimed to determine the optimal formulation of combined cooked sausage with BAP by examining the influence of varying amounts of the preparation on minced meat and sausage quality. Key functional and processing characteristics, including water-binding power (WBP), moisture content, pH level, yield, and water activity, as well as structural-mechanical properties such as yield value, adhesiveness, and plasticity, were assessed using standard laboratory methods. The results indicated that WBP is significantly influenced by both the quantity of BAP and cutting time. Additionally, the inclusion of egg-derived BAP positively affected the protein system of minced meat, leading to an increased pH and enhanced WBP.https://cjes.guilan.ac.ir/article_7919_69afa1bd90302dd08ab2dcdb17f174bb.pdfbiologically active preparation (bap), minced meatwater-binding power (wbp), moisture, ph, structural-mechanical properties |
| spellingShingle | Zamzagul Moldakhmetova Aigul Tayeva Gulnara Shambulova Gaukhar Kuzembayeva Madina Kozhakhiyeva Altyn Kapbassova Nursulu Akhmetova Gulbagi Orymbetova Effects of biologically-active preparation on physical and chemical parameters of minced meat Caspian Journal of Environmental Sciences biologically active preparation (bap), minced meat water-binding power (wbp), moisture, ph, structural-mechanical properties |
| title | Effects of biologically-active preparation on physical and chemical parameters of minced meat |
| title_full | Effects of biologically-active preparation on physical and chemical parameters of minced meat |
| title_fullStr | Effects of biologically-active preparation on physical and chemical parameters of minced meat |
| title_full_unstemmed | Effects of biologically-active preparation on physical and chemical parameters of minced meat |
| title_short | Effects of biologically-active preparation on physical and chemical parameters of minced meat |
| title_sort | effects of biologically active preparation on physical and chemical parameters of minced meat |
| topic | biologically active preparation (bap), minced meat water-binding power (wbp), moisture, ph, structural-mechanical properties |
| url | https://cjes.guilan.ac.ir/article_7919_69afa1bd90302dd08ab2dcdb17f174bb.pdf |
| work_keys_str_mv | AT zamzagulmoldakhmetova effectsofbiologicallyactivepreparationonphysicalandchemicalparametersofmincedmeat AT aigultayeva effectsofbiologicallyactivepreparationonphysicalandchemicalparametersofmincedmeat AT gulnarashambulova effectsofbiologicallyactivepreparationonphysicalandchemicalparametersofmincedmeat AT gaukharkuzembayeva effectsofbiologicallyactivepreparationonphysicalandchemicalparametersofmincedmeat AT madinakozhakhiyeva effectsofbiologicallyactivepreparationonphysicalandchemicalparametersofmincedmeat AT altynkapbassova effectsofbiologicallyactivepreparationonphysicalandchemicalparametersofmincedmeat AT nursuluakhmetova effectsofbiologicallyactivepreparationonphysicalandchemicalparametersofmincedmeat AT gulbagiorymbetova effectsofbiologicallyactivepreparationonphysicalandchemicalparametersofmincedmeat |