Background. Sugar refineries cannot modernize the current processing technology and increase their capacity in proportion to the increasing harvest of raw beets. This entails an increase in the processing time. Sugar beets are not subject to long-term storage, and when they are stored in inappropriate conditions, root crops rot, resulting in sugar loss. The aim of this study is to increase the safety of beets during long-term storage before processing and to develop a device for its implementation which will lead to an improvement in the biological value of sugar beet root crops and an increase in the efficiency of technological processes. Materials and methods. The experiment used sugar beets from the Koksu sugar plant and was carried out by treating sugar beets with an ion-ozone mixture to increase their shelf life. The treatment was carried out in an ion-ozone installation. Physicochemical and microbiological analyses were carried out using several methods: chemical extraction, potentiometry and photocolorimetry. Results. The results of the study showed that when sugar beets were treated with ozone at a concentration of 0.5 g/m 3 and 2 g/m 3 , the acidity decreased to 0.6 degrees, and the sugar content increased by 2.3% and 3.3%, respectively. When sugar beets were processed with an ozone concentration of 2 g/m 3 and a molecular ion concentration of 1,000,000 units/cm 3 , a decrease in moisture was observed to 69%, the acidity decreased 2 times and the sugar content increased by 3%. When the beets were processed with an ozone concentration of 2 g/m 3 and a molecular ion concentration of 1,000,000 units/cm 3 , a decrease in acidity was observed to 0.65-0.67 degrees, and the sugar content increased by 2-2.5%. Also, in all the above optimal processing conditions, a decrease in yeast growth was observed. Conclusions. As a result of the study, the following three optimal conditions were established for the processing of sugar beet root crops before storage: an ozone concentration of 0.5 g/m 3 and 2 g/m 3 ; an ozone concentration of 5 mg/m 3 and molecular ions of 500,000 units/cm 3 ; an ozone concentration of 2 g/m 3 and molecular ions of 1,000,000 units/cm 3 .
Little information is currently available about the content of different elements in wheat samples from the Republic of Kazakhstan. The concentrations of toxic (As, Cd, Cr, Hg, Pb, and U) and essential (Co, Cu, Fe, Mn, Ni, Se, and Zn) elements in 117 sampled wheat grains from the Republic of Kazakhstan were measured. The results indicated that the mean and maximum concentrations of most investigated elements (As, Cd, Co, Cr, Mn, Se, Pb, and U) were higher in samples collected from southern Kazakhstan. The mean and maximum concentrations of toxic elements such as As, Cd, Hg, and Pb did not exceed levels specified by European, FAO, or Kazakh legislation, although the hazard quotient (HQ) values for Co, Cu, Mn, and Zn were higher than 1 and the hazard index (HI) was higher than 1 for samples collected from all areas of Kazakhstan. This indicates that there should be concern about the potential hazards of the combination of toxic elements in Kazakh wheat.
The article presents the results of an experimental study of Baisheshek barley grain treated with an ion ozone mixture. This study aims to develop an innovative technology for processing barley with an ion-ozone mixture in order to increase their technological parameters, yield, quality, and grain safety. Kazakhstan has sharply increased the export of barley, and all agronomists, producers, and breeders are actively moving to the cultivation of this crop, while increasing production, productivity, improving product quality, reducing their losses and ensuring storage safety are an urgent task. Microorganisms play an important role during storage, they fall into crop production in a variety of ways, and if they fall into unfavorable storage conditions after harvesting, crop production quickly deteriorates, harmful substances such as toxins, mold, and others accumulate in it, which reduces the commodity value. To solve these problems, experimental studies were conducted on barley of the Baisheshek cultivar treated with an ion-ozone mixture with and without using excess pressure (cavitation). The calculated full-factorial design of experiments of the 23 (8 experiments) and 24 (16 experiments) degrees made it possible to obtain regression equations describing the change in the seed, physico-biochemical, and physiological properties of barley of the Baisheshek variety. The solution of a comprehensive model for optimizing programming for different barley indices made it possible to establish optimal technological processing modes and achievable levels of technological qualities of grain. The effect of the proposed technology for ion-ozone and ion-ozone cavitation treatment is the ion-ozone mixture, which produces deodorization, disinfection of grain, following chemical-physical processes, increases biological value, accelerates the processes of grain metabolism. Studies conducted to improve germination, viability, and growth strength show a reasonably clear picture in terms of their ultimate value. Phenological observations showed that the effects of ion-ozone and ion-ozone cavitation treatment is triggered after 25-30 days. It was found that the greatest tendency for superiority is observed with ion-ozone cavitation treatment, followed by ion-ozone, and the control sample is significantly behind.
The article presents studies of color and aromatic characteristics of poultry meat samples obtained using the traditional method of stunning (using electric current) and gas stunning. Three samples of poultry meat (broiler) obtained by different methods of stunning different manufacturers are given: Kazakhstan, electrical stunning-1; Russia, gas stunning-2; Russia, electrical stunning -3. The meat was taken from 2 parts of the carcass: the round and the breast. Modern methods of studying color and aromatic characteristics allow to get adequate information about the processes occurring in poultry meat after slaughter and about the influence of stunning methods on the color characteristics and odor of meat. It is noted that the round meat has an identical color for all the studied samples. For breast meat, there is a slight decrease in the proportion of the red component of the color, the meat becomes grayer, while the color intensity of samples 1 and 3 decreases – for sample 1 by 17 %, for sample 3-by 11 %. The breast meat of the sample 2, despite the change in color intensity relative to the round of the same manufacturer, preserved. The results of studying the gas phase over meat samples did not show significant differences in the quality of meat. Comparison of the impact of stunning methods on the quality of meat proves that both methods are effective and contribute to the production of meat of excellent quality.
Objectives. The current study aimed to investigate the prevalence of Clostridium perfringens in meat products at meat fairs in four cities of West Kazakhstan from April to October 2021. Methods. In total, 240 samples were collected and subsequently examined for the presence of Clostridium perfringens and its associated toxins using a standard culture method and multiplex PCR assay. Results. In the 240 samples, 67 (30%) tested positive for Clostridium perfringens. All isolates were classified as biotype A with the ability to produce α toxin. The prevalence of Clostridium perfringens was found in almost all types of meat products tested. Beef samples 20/40 (50%) were found the most contaminated with a pathogen, followed by minced lamb 16/40 (40%), ground beef 11/40 (27.5%), lamb 9/40 (22.5%), beef intestines 7/40 (17.5%) and lamb intestines 4/40 (10%). Conclusions. The outcomes of our study demonstrated the high contamination rate of Clostridium perfringens in local meat products. This study is also the first survey on Clostridium perfringens prevalence in meats in Kazakhstan. The findings in this report will enhance knowledge of epidemiology and help develop coordinated actions to prevent and control possible food poisoning outbreaks.
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