STUDY OF CHANGES IN THE WATER-BINDING, WATER-HOLDING AND FAT-HOLDING CAPACITY OF MEAT CUTLETS WITH DIFFERENT CONTENT OF BEEF RUMEN AND BEETROOT
https://doi.org/10.53360/2788-7995-2022-4(8)-3
Abstract
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.
Supporting agencies: This research has been funded by the Ministry of Agriculture of the Republic of Kazakhstan (BR10764970).
About the Authors
A. K. Kakimov
Shakarim University of Semey
Kazakhstan
Kazakhstan
Doctor of Technical Sciences, Professor of the Department of «Technological Equipment and Mechanical Engineering»
071412, Semey, 20 A Glinka Street
A. K. Suychinov
Kazakh Research Institute of Processing and Food Industry (Semey Branch)
Kazakhstan
Kazakhstan
PhD, Director
071412, Semey, 29 Baitursynov Street
Z. S. Yessimbekov
Kazakh Research Institute of Processing and Food Industry (Semey Branch)
Kazakhstan
Kazakhstan
PhD, Project Manager
071412, Semey, 29 Baitursynov Street
B. K. Kabdylzhar
Kazakh Research Institute of Processing and Food Industry (Semey Branch)
Kazakhstan
Kazakhstan
Researcher
071412, Semey, 29 Baitursynov Street
D. A. Akimova
Shakarim University of Semey
Kazakhstan
Kazakhstan
doctoral student
071412, Semey, 20 A Glinka Street
References
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Review
For citations:
Kakimov A.K., Suychinov A.K., Yessimbekov Z.S., Kabdylzhar B.K., Akimova D.A. STUDY OF CHANGES IN THE WATER-BINDING, WATER-HOLDING AND FAT-HOLDING CAPACITY OF MEAT CUTLETS WITH DIFFERENT CONTENT OF BEEF RUMEN AND BEETROOT. Bulletin of Shakarim University. Technical Sciences. 2022;(4(8)):21-31. https://doi.org/10.53360/2788-7995-2022-4(8)-3
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