kaz44Вестник Университета Шакарима. Серия технические наукиBulletin of Shakarim University. Technical Sciences2788-79953006-0524«Шәкәрім университеті» КеАҚ10.53360/2788-7995-2026-1(21)-34kaz44-2290Research ArticleПИЩЕВАЯ ИНЖЕНЕРИЯ И БИОТЕХНОЛОГИЯ (ОРИГИНАЛЬНАЯ СТАТЬЯ)FOOD ENGINEERING AND BIOTECHNOLOGY (ORIGINAL ARTICLE)ВЛИЯНИЕ ПСИЛЛИУМА И ПОРОШКА БРУСНИКИ НА КАЧЕСТВЕННЫЕ И МИКРОБИОЛОГИЧЕСКИЕ ПОКАЗАТЕЛИ ПАШТЕТА ИЗ ВЕРБЛЮЖАТИНЫEFFECT OF PSYLLIUM AND LINGONBERRY POWDER ON THE QUALITY AND MICROBIOLOGICAL CHARACTERISTICS OF CAMEL MEAT PÂTÉhttps://orcid.org/0009-0001-2878-7170УзаковЯ. М.UzakovYa. M.

Ясин Маликович Узаков – академик НАЕН, д.т.н., профессор 

A05H0E2, г. Алматы, ул. Толе би, 100

Yasin Malikovich Uzakov – Academician of NAEN, Doctor of Technical Sciences, Professor 

A05H0E2, Almaty, Tole bi str., 100

uzakm@mail.ruhttps://orcid.org/0009-0000-4003-5126ИмамдуновР. Р.ImamdunovR. R.

Руслан Радикович Имамдунов – магистрант 

A05H0E2, г. Алматы, ул. Толе би, 100

Ruslan Radikovich Imamdunov – Master’s student 

A05H0E2, Almaty, Tole bi str., 100

radikov202@mail.ruhttps://orcid.org/0000-0001-8154-7742БайгабыловР. К.BaigabylovR. K.

Рамазан Кабдылканович Байгабылов – мастер-технолог Учебно-научного центра по переработке мяса 

A05H0E2, г. Алматы, ул. Толе би, 100

Ramazan Kabdylkanovich Baigabylov – Master-Technologist, Educational and Scientific Center for Meat Processing 

A05H0E2, Almaty, Tole bi str., 100

kazy2005@mail.ruhttps://orcid.org/0009-0008-7246-4396КрасниковА. С.KrasnikovA. S.

Александр Сергеевич Красников – магистрант 

A05H0E2, г. Алматы, ул. Толе би, 100

Alexander Sergeevich Krasnikov – Master’s student 

A05H0E2, Almaty, Tole bi str., 100

krasnikovsasha98@gmail.comhttps://orcid.org/0000-0002-5301-1040АвыловЧ. К.AvylovCh. K.

Чолпонкул Кыдырмышевич Авылов – академик Академии ПБ, доктор ветеринарных наук, профессор 

125080, г. Москва, Волоколамское шоссе, д. 11

Cholponkul Kydyrmyshevich Avylov – Academician of the PB Academy, Doctor of Veterinary Sciences, Professor 

125080, Moscow, Volokolamskoe shosse str., 11

cavylov@bk.ruАлматинский технологический университетКазахстанAlmaty Technological UniversityKazakhstanФГБОУ ВО «Российский биотехнологический университет (РОСБИОТЕХ)»РоссияFSBEI HE “Russian Biotechnological University (ROSBIOTECH)”Russian Federation20262505202611(21)314325Copyright © Узаков Я.М., Имамдунов Р.Р., Байгабылов Р.К., Красников А.С., Авылов Ч.К., 20262026Узаков Я.М., Имамдунов Р.Р., Байгабылов Р.К., Красников А.С., Авылов Ч.К.Uzakov Y.M., Imamdunov R.R., Baigabylov R.K., Krasnikov A.S., Avylov C.K.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://tech.vestnik.shakarim.kz/jour/article/view/2290

В условиях возрастающего спроса на функциональные мясные продукты актуальной задачей является создание паштета с функциональными компонентами на основе нетрадиционного мясного сырья. Целью исследования являлось обоснование рецептуры и технологии приготовления паштета из верблюжатины, обогащённого псиллиумом и порошком брусники, а также оценка влияние этих функциональных ингредиентов на химический состав и микробиологические показатели готового продукта. В ходе исследования опытный (псиллиум – 1,5%; порошок брусники – 1,5%) и контрольный образцы были произведены по единой технологической схеме с варкой и последующей стерилизацией. По результатам анализов было установлено, что введение псиллиума и порошка брусники незначительно снижает содержание белка и жира, но повышает долю углеводов и концентрацию витамина С (с 0,1 до 0,99 мг/100 г) и витамина Е (с 0,2 до 1,12 мг/100 г). Опытный образец паштета также показал более низкие значения pH, перекисного и кислотного числа и более высокую влагосвязывающую способность. Показатель КМАФАнМ в опытном образце (2,1×102 КОЕ/г) был почти вдвое ниже контрольного (4,7×102 КОЕ/г) и существенно ниже нормы по НД (1×103 КОЕ/г). Анализ аминокислотного состава опытного образца показал высокую интегральная биологическая ценность готового продукта (118,71%). Полученные результаты согласуются с литературными данными о влиянии пищевых волокон и ягодных порошков на мясные системы и позволяют рекомендовать разработанный паштет из верблюжатины, обогащённого псиллиумом и порошком брусники, как перспективный объект для дальнейших исследований.

Against the background of increasing demand for functional meat products, the development of pâté with functional components based on unconventional meat raw material is a pressing task. The aim of this study was to substantiate the formulation and processing technology of camel meat pâté enriched with psyllium and lingonberry powder, as well as to assess the effect of these functional ingredients on the chemical composition and microbiological indicators of the finished product. In the course of the research, experimental (psyllium – 1,5%; lingonberry powder – 1,5%) and control samples were produced according to a unified technological scheme including cooking and subsequent sterilisation. According to the analytical results, the incorporation of psyllium and lingonberry powder slightly reduced the protein and fat content, but increased the proportion of carbohydrates and the concentrations of vitamin C (from 0,1 to 0,99 mg/100 g) and vitamin E (from 0,2 to 1,12 mg/100 g). The experimental pâté sample also exhibited lower pH values, peroxide value and acid value, and higher water-holding capacity. The count of mesophilic aerobic and facultative anaerobic microorganisms in the experimental sample (2,1×102 CFU/g) was almost twice as low as in the control (4,7×102 CFU/g) and substantially below the limit established by regulatory documentation (1×103 CFU/g). Analysis of the amino acid composition of the experimental sample demonstrated a high integral biological value of the finished product (118,71%). The results obtained are consistent with literature data on the effect of dietary fibre and berry powders on meat systems and allow the developed camel meat pâté, enriched with psyllium and lingonberry powder, to be recommended as a promising object for further research.

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