kaz44Вестник Университета Шакарима. Серия технические наукиBulletin of Shakarim University. Technical Sciences2788-79953006-0524«Шәкәрім университеті» КеАҚ10.53360/2788-7995-2026-2(22)-27kaz44-2531Research ArticleПИЩЕВАЯ ИНЖЕНЕРИЯ И БИОТЕХНОЛОГИЯСОВРЕМЕННЫЕ ТЕХНОЛОГИИ ИНТЕНСИФИКАЦИИ ФЕРМЕНТАТИВНЫХ ПРОЦЕССОВ В МЯСНОЙ ПРОМЫШЛЕННОСТИRECENT ADVANCES IN THE TECHNOLOGICAL INTENSIFICATION OF ENZYMATIC PROCESSES IN MEAT SYSTEMShttps://orcid.org/0009-0009-1094-8579ШарапатоваМ. М.SharapatovaM. M.

Мадина Мадениетовна Шарапатова – докторант кафедры «Биотехнологии», 

140000, Павлодар, г. Павлодар, ул. Ломова, 64

Madina Sharapatova – corresponding author, doctoral student of the Department of Biotechnology, 

140000, Pavlodar, Pavlodar, Lomov Street, 64

madina_szd@mail.ruhttps://orcid.org/0000-0003-4533-0188ИсаеваК.IssayevaK.

Куралай Сметкановна Исаева – кандидат технических наук, ассоциированный профессор кафедры «Биотехнологии», 

140000, Павлодар, г. Павлодар, ул. Ломова, 64

Kuralay Issayeva – Candidate of Technical Sciences, Associate Professor of the Department of Biotechnology, 

140000, Pavlodar, Pavlodar, Lomov Street, 64

issayevakuralay@mail.ruТорайгыров университетКазахстанToraighyrov UniversityKazakhstan20262907202602(22)250264Copyright © Шарапатова М.М., Исаева К., 20262026Шарапатова М.М., Исаева К.Sharapatova M.M., Issayeva 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/2531

Ферментативные реакции играют ключевую роль в трансформации мышечной ткани в мясо и формировании показателей качества мясных продуктов. Постмортемные процессы гликолиза, протеолиза и липолиза, опосредованные действием эндогенных ферментов – кальпаинов, катепсинов, аминопептидаз и липаз, определяют текстуру, цвет и вкусо-ароматические характеристики продукции. Дополнительная модификация белково-липидного матрикса обеспечивается ферментами стартовых культур, а также экзогенными протеазами растительного происхождения, применяемыми для регулирования структурных и сенсорных свойств. Их активность способствует накоплению свободных аминокислот, пептидов и летучих соединений, формирующих характерный профиль вкуса и аромата. Однако естественная скорость ферментативных реакций и сложность их контроля, обусловленные влиянием pH, температуры, содержания соли и водной активности, требуют применения методов управляемой интенсификации.

В обзоре обобщены современные достижения в области инновационных технологий, направленных на ускорение и оптимизацию ферментативных процессов в мясной промышленности. Рассматривается влияние ультразвука (US), импульсных (PEF) и умеренных электрических полей (MEF), высокогидростатического давления (HHP) и сверхкритического CO₂ (SC-CO₂) на активацию протеаз, повышение проницаемости тканей и модуляцию ферментативной активности. Подчёркивается, что интеграция неферментативных методов интенсификации с традиционными технологиями ферментации и созревания открывает возможности сокращения производственного цикла, повышения стабильности качества и расширения ассортимента функциональных мясных продуктов. Представленные обобщения формируют теоретическую основу для разработки научно обоснованных программ модернизации процессов ферментации и созревания в мясной промышленности.

Enzymatic reactions play a fundamental role in the transformation of muscle tissue into meat and in the formation of quality attributes in meat products. Postmortem glycolysis, proteolysis, and lipolysis mediated by endogenous enzymes – calpains, cathepsins, aminopeptidases, and lipases – determine texture, color, and flavor. Additional modification of the protein–lipid matrix is ensured by microbial enzymes of starter cultures and by exogenous plant-derived proteases used to regulate structural and sensory properties. Their activity promotes the accumulation of free amino acids, peptides, and volatile compounds responsible for characteristic flavor development. However, the natural rate of enzymatic reactions and the complexity of their control, influenced by pH, temperature, salt content, and water activity, require the application of controlled intensification strategies.

This review summarizes current advances in innovative technologies aimed at accelerating and optimizing enzymatic processes in the meat industry. The effects of ultrasound (US), pulsed electric fields (PEF), moderate electric fields (MEF), high hydrostatic pressure (HHP), and supercritical CO₂ (SC-CO₂) are discussed in relation to protease activation, increased tissue permeability, and enzyme activity modulation. The review emphasizes that integrating non-enzymatic intensification methods with conventional fermentation and ripening technologies offers prospects for shortening production cycles, improving quality stability, and expanding the range of functional meat products. The findings provide a theoretical basis for the development of scientifically grounded modernization strategies in meat fermentation and ripening processes.

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