This study aimed to determine the effect of technological parameters of the production of horse meat minces with the addition of protein-oil emulsion from chicken combs on the functional, technological and physicochemical indicators. Chicken combs were pre-treated with bacterial concentrate to improve their properties. Experimental approach: The ultimate shear stress and technological indicators – water holding capacity and oil holding capacity – were determined to set the optimal time for cutting raw materials. Physicochemical analyses of the meat minces were conducted. Results and conclusions: The research results have shown that the cutting time significantly affects the meat minces' rheological, functional and technological indicators. The optimum mixing time for meat minces is 6 min. Adding a protein-oil emulsion from biotechnologically processed chicken combs, cottonseed oil, and water into the minced horse meat does not significantly affect the nutritional value. Adding 15 – 20% protein-oil emulsion (POE) is recommended to get minced meat with optimal rheological parameters. Novelty and scientific contribution: The research results allow the rational use of poultry by-products.
Advanced research direction for expanding the range of bakery products is the production of dietary salt-free bread, with the addition of food additives of plant and animal origin. This paper presents the formulation of dietary salt free bread. Flax seeds, pollen, curd whey and DVS Bifidus bacteria preparation are used in preparation of bread. The physical and chemical indicators and sensory profile of dietary salt free bread evaluated. Developed dietary salt free bread contains more protein (9.0 g/100g), carbohydrates (53.4 g/100g), fibers (7.0 g/100g) and minerals (2.5 g/100g) compared with traditional wheat bread.
Nowadays in Kazakhstan the assortment of products produced from goat's milk is currently not so great. The main problem with the lack of products based on goat's milk is that goat's milk, as an industrial raw material, has been little studied. This article examines the effectiveness of the use of goat milk in the production of cheese type halloumi. According to the studies, it was found that the use of whole milk for cheese production allows increasing the yield of the finished product. Also an enzyme preparation is selected, which ensures the optimal process of goat's milk proteins coagulation. The article also reflects the results of a comparative analysis of an experimentally produced cheese sample with authentic Halloumi cheese made in Cyprus.
Nowadays in Kazakhstan the assortment of products produced from goat's milk is currently not so great. The main problem with the lack of products based on goat's milk is that goat's milk, as an industrial raw material, has been little studied. This article examines the effectiveness of the use of goat milk in the production of cheese type halloumi. According to the studies, it was found that the use of whole milk for cheese production allows increasing the yield of the finished product. Also an enzyme preparation is selected, which ensures the optimal process of goat's milk proteins coagulation. The article also reflects the results of a comparative analysis of an experimentally produced cheese sample with authentic Halloumi cheese made in Cyprus.
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