A5058230344- Food Industry and Aquatic Biology
- Meat and Animal Product Quality
- Animal Nutrition and Physiology
- Bee Products Chemical Analysis
- Pineapple and bromelain studies
- Phytochemical and Pharmacological Studies
- Medicinal plant effects and applications
- Biochemical effects in animals
- Plant Micronutrient Interactions and Effects
- Viral gastroenteritis research and epidemiology
- Human Health and Disease
- Probiotics and Fermented Foods
- Food Science and Nutritional Studies
- Heavy Metals in Plants
- Food composition and properties
- Agriculture and Biological Studies
- Rabbits: Nutrition, Reproduction, Health
- Crop Yield and Soil Fertility
- Animal Nutrition and Health
- Protein Hydrolysis and Bioactive Peptides
- Phytase and its Applications
- Sensory Analysis and Statistical Methods
- Food Supply Chain Traceability
- Animal Diversity and Health Studies
- Pharmacological Effects of Natural Compounds
Shakarim State University Of Semey
2017-2024
All-Russian Scientific Research Institute of Refrigeration Industry
2022
This paper aimed to study the fatty acid composition of turkey meat.Red and white meat were sampled from local markets Semey city, republic Kazakhstan.The proximate showed a significant difference in fat content red meat.The was as follows: saturated acids 50.67% 52.64% meat; monounsaturated 28.07% 23.79% polyunsaturated 21.26% 23.57% meat.Palmitic pentadecanoic are major acids, where oleic linoleic large amount respectively.
Foodborne pathogens remain a significant global challenge, contributing to widespread illness and considerable food losses. This study investigates the effects of electron-beam irradiation on beef quality safety using pulsed high-frequency linear accelerator (ILU-10). Meat samples were subjected at doses 3, 6, 9 kGy, with non-irradiated serving as controls. The research focused evaluating microbial reduction, alterations in textural properties, changes nutritional components including amino...
Aim:The aim of this study was to evaluate red deer (maral) meat quality based on chemical composition, pH, water-binding capacity (WBC), and amino acid content. Materials Methods:Maral surface morphology measurements were obtained by scanning electron microscopy.Active acidity (pH) determined potentiometry.Samples analyzed for WBC exudation moisture a filter paper the application pressure.Chemical composition (moisture, protein, fat, ash fractions) drying at 150°C extraction, using ethylic...
This work investigated the biological efficacy of germinated green buckwheat and its flour (GGBF) as an improver quality, storability, safety mixed horsemeat chicken (thighs) patties. The addition into patties improved (p ≤ .05) protein fat contents, cooking yield, moisture retention, total phenolic content, DPPH radical scavenging activity. GGBF resulted in a lower L* value, whereas a* b* values were slightly higher, with storage time exhibiting preserving effect sprouts on color product....
In the modern world, culture of a healthy lifestyleacquiresspecial relevance. An integral part this process is specialized nutrition, therapeutic and prophylactic or dietary consumption meat products for different categories people. According to research scientists, in next 15-20 years, prophylactic, dietary, low-calorie products, as well decrease energy value food will occupy 30% market.The results were processed by mathematical analysis compiled taking into account nutritional organoleptic...
Abstract The consumer preference for ready-to-eat foods is growing rapidly, it provides many benefits to health care because very rich source of dietary fiber, minerals, and amino acids. present study was prepare evaluate the quality turkey meat pâte made with a high nutritional value protein-herbal supplement containing cereal flours (oat, rice, corn, buckwheat). physicochemical characteristics (pH, aw, color, texture, chemical composition), acid profile, sensory analysis were investigated....
This study was specifically designed for a small-scale meat processing enterprise "DARIYA" to set up specific HACCP plan the new product (patties) made from mixed horsemeat with vegetable components developed in Department of Technology Food Production and Biotechnology, Shakarim University Semey. Critical control points (CCPs) were identified applied plan. The different hazards detected at each step, whereas CCP accompanied appropriate significant hazard, critical limit, monitoring CCP,...
Semi-smoked sausages were made with 5%, 10%, 15%, 20%, and 25% replacement of horsemeat by emulsion gel offal broth (stomach, kidney, liver, heart, brain, a miscellaneous trimmings horse), pumpkin flour, egg yolk in ratio 5:4:1. The technological, nutritional, oxidative, rheological (G′ G″) properties studied. Sausage water holding capacity (WHC) rose after being incorporated pumpkin-based (PEG). There was statistically significant (p < 0.01) improvement sausage stability. Lipid oxidation...
Thearticle presents the results of study nutritional value meatcutlets from veal with addition cedar nut cake. The chemical and mineralcomposition cake obtained seeds Siberian growing onthe territory Eastern Kazakhstan has been determined. Four variants ofcutlets 0, 5, 10, 15% are developed. Theresults analysis show that increasing amount oil inthe composition meat semi-finished products increases protein content(P<0.01) but at same time fat content in experimental samplesdecreases (P<0.01)...
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...
Journal of Pharmaceutical Research International (ISSN: 2456-9119) is dedicated to publish high quality papers in all areas pharmaceutical Science including drugs, community pharmacy, hospital clinical compounding consultant internet veterinary nuclear military pharmacy informatics, pharmaceutics, medicinal chemistry, pharmacognosy, pharmacotherapy, pharmacodynamics, pharmacokinetics, pharmacology, neuropharmacology, psychopharmacology, pharmacogenetics, pharmacogenomics,...