kaz44Вестник Университета Шакарима. Серия технические наукиBulletin of Shakarim University. Technical Sciences2788-79953006-0524«Шәкәрім университеті» КеАҚ10.53360/2788-7995-2022-4(8)-3kaz44-320Research ArticleСТАТЬИИССЛЕДОВАНИЕ ВОДОСВЯЗЫВАЮЩЕЙ, ВОДОУДЕРЖАЮЩЕЙ И ЖИРОУДЕРЖАЮЩЕЙ СПОСОБНОСТИ МЯСНЫХ КОТЛЕТ С РАЗЛИЧНЫМ СОДЕРЖАНИЕМ ГОВЯЖЬЕГО РУБЦА И СВЕКЛЫSTUDY OF CHANGES IN THE WATER-BINDING, WATER-HOLDING AND FAT-HOLDING CAPACITY OF MEAT CUTLETS WITH DIFFERENT CONTENT OF BEEF RUMEN AND BEETROOThttps://orcid.org/0000-0002-9607-1684КакимовА. К.KakimovA. K.

доктор технических наук, профессор кафедры «Технологическое оборудование и машиностроение»

071412, г. Семей, ул. Глинки, 20 А

Doctor of Technical Sciences, Professor of the Department of «Technological Equipment and Mechanical Engineering»

071412, Semey, 20 A Glinka Street

bibi.53@mail.ruhttps://orcid.org/0000-0003-4862-3293СуйчиновА. К.SuychinovA. K.

доктор PhD, директор 

071412, Семей, ул. Байтурсынова, 29

PhD, Director

071412, Semey, 29 Baitursynov Street

asuychinov@gmail.comhttps://orcid.org/0000-0002-8556-9954ЕсимбековЖ. С.YessimbekovZ. S.

доктор PhD, руководитель проекта 

071412, Семей, ул. Байтурсынова, 29

PhD, Project Manager

071412, Semey, 29 Baitursynov Street

ezhanibek@mail.ruhttps://orcid.org/0000-0001-7935-0182КабдылжарБ. К.KabdylzharB. K.

научный сотрудник 

071412, Семей, ул. Байтурсынова, 29

Researcher

071412, Semey, 29 Baitursynov Street

baktybala.20@mail.ruhttps://orcid.org/0000-0001-8922-2854АкимоваД. А.AkimovaD. A.

докторант

071412, г. Семей, ул. Глинки, 20 А

doctoral student

071412, Semey, 20 A Glinka Street

akdilife@mail.ruУниверситет имени Шакарима города СемейКазахстанShakarim University of SemeyKazakhstanСФ ТОО «Казахский научно-исследовательский институт перерабатывающей и пищевой промышленности»КазахстанKazakh Research Institute of Processing and Food Industry (Semey Branch)Kazakhstan20220903202304(8)2131Copyright © Какимов А.К., Суйчинов А.К., Есимбеков Ж.С., Кабдылжар Б.К., Акимова Д.А., 20222022Какимов А.К., Суйчинов А.К., Есимбеков Ж.С., Кабдылжар Б.К., Акимова Д.А.Kakimov A.K., Suychinov A.K., Yessimbekov Z.S., Kabdylzhar B.K., Akimova D.A.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/320

В рецептуру мясных котлет вместо говяжьего фарша дополнительно добавляли говяжий рубец (до 20%) и свеклу (до 30%). Исследования показали, что водосвязывающая способность в вариантах 3 и 4 достоверно выше, чем в вариантах 1 и 2 (Р<0,05). Показатели влагоудерживающей (ВЖС) и жироудерживающей способности (ЖЖС) котлет из мясного фарша без добавления рубца и свеклы составили 61,63 % и 62,69 %, а с добавлением 20 % рубца и 20 % свеклы (вариант 3) эти показатели увеличились до 69,41% (Р<0,05) и 66,82%. Анализ рН характеризуется увеличением значений при замене мяса рубцом и свеклой. Значительное снижение предельного напряжения сдвига наблюдалось в варианте 4 при добавлении 30 % свеклы и 20 % рубца, что составляет 442,84 Па. Наиболее оптимальное количество добавляемых ингредиентов составляет от 10 до 20 % рубец и свекла. 

Beef rumen (up to 20%) and beet (up to 30%) were additionally added instead of minced beef in the recipe of meat cutlets. Studies showed that the water-binding capacity in variants 3 and 4 is significantly higher than that of variants 1 and 2 (P<0.05). Indicators of waterholding (WHC) and fat-holding capacity (FHC) in minced meat cutlets without adding rumen and beets were 61.63% and 62.69%, while with adding 20% of the rumen and 20% of beets (Variant 3) these indicators increased to 69.41% (P<0.05) and 66.82%. The pH analysis is characterized by an increase in values when replacing meat with rumen and beets. A significant decrease in the limiting shear stress was observed in variant 4, when 30% of beet and 20% of rumen were added, with the meaning of 442.84 Pa. The most optimal amount of added ingredients is between 10 and 20% of both the rumen and the beets.

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