Функционалды өнімдерге сұраныстың артуы ет өнімдерін өндіруді ынталандырады. Органолептикалық көрсеткіштері жақсартылған ет өнімдерін өндіру үшін жақсартылған физикахимиялық, функционалдық-технологиялық және құрылымдық-механикалық сипаттамалары бар шикізатты пайдалану, технологиялық процестерді жетілдіру сияқты шараларды енгізу қажет. Бұл жұмыстың мақсаты-протепсин ферментінің гидролизінің 2-ші сұрыпты сиыр етінің физикахимиялық және функционалдық-технологиялық көрсеткіштеріне жануарлардан алынатын ферменттік препарат "Протепсиннің" көмегімен әсерін зерттеу.

"Protepsin" is an enzyme preparation of animal nature containing a complex of acid proteinases, intended for use in the meat industry for processing meat raw materials. The enzyme composition of the preparation is balanced according to the degree of exposure to various proteins of meat and meat systems used in the technology of obtaining meat products. "Protepsin" works in the meat system similarly to intracellular enzymes (cathepsins). It is their synergist and has additional qualities that allow it to act in a wider range of technological parameters, as well as to influence those protein systems on which intracellular enzymes do not act or have an effect to an insignificant extent [1]. The practical significance of the work lies in the fact that semismoked sausage products are in particular demand among the population. Cost reduction while maintaining their quality in a competitive environment is a time requirement. Therefore, the use of the enzyme is one of the promising directions in the field of meat processing [1]. The aim of the work is to study the working parameters of the enzyme "Protepsin" and its effect on the microstructure of second-grade beef. Histological changes characterize the positive effect of the enzyme on the development of meat quality indicators. In this regard, the processing of meat raw materials with "Protepsin" leads to a significant reduction in the duration of maturation of meat, which makes it possible to achieve the necessary changes in a shorter time compared with the natural way of autolysis.

This article aims to substantiate the use of buckwheat flour in the technology of semi-smoked sausage based on the study of physicochemical, functional and technological, structural and mechanical and organoleptic parameters. It has been found that a small amount of buckwheat flour in semi-smoked sausage samples (up to 10.0% by weight of unsalted raw material) increases the moisture-binding capacity of the control sample by 1.1-1.8%. The study of the shear stress limit of the finished experimental samples showed that the maximum value of this parameter is 758 Pa. With increasing the dosage of hydrated buckwheat flour, the minced meat loosens, and the value of the shear stress limit in samples No.3 and  No.4 is 420 and 390 Pa. The appearance, color, smell, aroma, consistency, taste and juiciness were studied in the produced samples of semi-smoked sausage. Histological examination of an experimental sample of semi-smoked sausage with a level of hydrated buckwheat flour of 6% was carried out. It has been found that introducing hydrated buckwheat flour into the minced meat up to 6% of the mass of raw meat material has a positive effect on the physical and chemical, functional and technological, structural and mechanical and organoleptic parameters of semi-smoked sausage.