A5092426986- Meat and Animal Product Quality
- Probiotics and Fermented Foods
- Protein Hydrolysis and Bioactive Peptides
- Food Chemistry and Fat Analysis
- Food composition and properties
- Fermentation and Sensory Analysis
- Consumer Attitudes and Food Labeling
- Animal Nutrition and Physiology
- Seed and Plant Biochemistry
- Bee Products Chemical Analysis
- Food Industry and Aquatic Biology
- Agriculture Sustainability and Environmental Impact
- Food and Agricultural Sciences
- Phytochemicals and Antioxidant Activities
- Proteins in Food Systems
- Advanced Chemical Sensor Technologies
- Chromatography in Natural Products
- Insect Utilization and Effects
- Microbial Metabolites in Food Biotechnology
- Pineapple and bromelain studies
- Hops Chemistry and Applications
S.Seifullin Kazakh Agro Technical University
2023-2025
Shakarim State University Of Semey
2016
This article considers the influence of microorganisms on composition semi-smoked sausages and technological processes. Liquid propionic acid bacteria were introduced into beef their biological value, organoleptic physicochemical parameters studied. The use starter tenderness, juiciness, nutritional value finished product, formation necessary level structure ability to retain moisture was studied, also it established that due action indicators increase. As a result experimental samples...
Carrot pomace, a byproduct of juice extraction from the widely cultivated root vegetable, contains micronutrients and carotenoids that are often discarded as agricultural waste. To address this issue, present study aimed to create stable carrot pomace-based emulsion (CPBE) suitable for use in butter production evaluate its impact on physicochemical, microbiological, thermal, oxidative, fatty acid properties butter. The CPBE was made with natural emulsifier dispersion medium mixture vegetable...
This study investigates the impact of bromelain, a plant enzyme, on physicochemical and sensory properties horse meat, as well effects different bacterial cultures (Lactococcus lactis, Lactococcus lactis subsp. biovar diacetylactis, Lactobacillus acidophilus, Bifidobacterium longum) inhibition lipid oxidation control pH during chilled storage. Horse meat (longissimus dorsi) samples (n = 14) were treated with bromelain in two forms (powder aqueous solution) three methods: immersion enzyme...
1. Bakalivanova T., Kaloyanov N., Effect of taxifolin, rosemary and synthetic antioxidants treatment on the mechanically separated poultry meat lipid peroxidation. Oxid. Commun., 2014, 37, 254-261. Google Scholar
This study focused on developing a nutritionally enhanced turkey meat pate, incorporating plant-based ingredients like flaxseed and hemp flour. Two canned pate samples were produced: control sample with meat, liver, heart, fat, skin, beans, onions, spices, an experimental where 20% of was replaced duck beans substituted zucchini, flaxseed, The showed significant differences in chemical composition compared to the control. It had lower moisture fat content but higher protein, ash,...
This study investigates the use of quinoa flour (QF), in both dry (WQF) and hydrated (HWQF) forms, as an innovative ingredient emulsified sausage formulations. The focus is on its influence physicochemical aspects, oxidative stability, sensory qualities, nutritional value. HWQF-enhanced emulsions exhibited exceptional water-holding capacities (82.56%) compared to WQF (79.84%) control samples (53.45%). Quinoa also improved emulsion indicated by reduced expressible fluid fat. PCA analysis...
This article investigated brine cheeses' nutritional value and safety by adding vegetable additives (dry powder of white cabbage coriander). Brynza cheese was used as the basis for recipe. By chemical composition with vegetable, has a significantly higher protein content (26.27 g/100g), while fat is lower (14.98 g/100g). There high amino acids fatty (PUFA 6%, MUFA 24%). During prolonged storage cheese, water activity aw decreases in control from 0.997 to 0.990, mass fraction moisture...