Introduction. Extract of goji berries (Lycium Barbarum L.) and buckwheat flour (Fagopýrum esculéntum L.) possess antioxidant and antimicrobial properties. As a result, they can be used to improve traditional Kazakh horse-meat formulations to obtain functional cooked and smoked meat products. These natural biologically active substances can improve the oxidative stability of pigments, lipids, and proteins of finished products. The research objective was to assess the potential of goji extract and buckwheat flour as additives that can improve the oxidative stability and general quality of Kanagat, a national Kazakh cooked and smoked horse-meat product. Goji extract and buckwheat flour were used in two concentrations – 0.5% and 1.0%. Study objects and methods. The research featured sensory evaluation of taste, smell, color, determination of color parameters (L*, a*, b*), pH, free amine nitrogen, total carbonyl proteins, acid value, peroxide value and thiobarbituric acid reactive substances (TBARS), as well as a histological analysis. Results and discussion. When 1.0% of goji extract and 1.0% of buckwheat flour were added to the traditional formulation, it improved the oxidative stability and quality of the modified horse-meat product while preserving its sensory properties and colour parameters. A set of microstructural studies showed that the processing of meat products with 1.0% of goji extract and 1.0% of buckwheat flour had a destructive effect on most fibers. The affected fibers showed multiple decays of myofibrillar substance, which turned into a finegrained protein mass. The abovementioned concentration caused effective inhibition of hydrolytic changes, as well as oxidation of proteins and lipids. Conclusion. The new technology made it possible to produce a new national horse-meat product fortified with 1.0% of goji extract and 1.0% of buckwheat flour. The specified amount of biologically active additives improved the oxidative stability and quality of the product, while maintaining its sensory and color characteristics.

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The multicomponent pumping pickle containing protein and carbohydrate components injected into the muscle tissue of horse meat, followed by massaging, tends to tenderize meat and improve the organoleptic characteristics of the finished product. Analysis of the data obtained showed that the introduction of additives to the multicomponent pickle contributed to the moisture-holding process in horse meat. An important physical and chemical indicator of meat products is the moisture-holding ability, which affects the consistency of finished products and the process of their microbiological spoilage since the amount of unbound moisture depends on the growth of the number of microorganisms. It is difficult to overestimate the importance of pH in meat technology, as the pH value determines the suitability of raw meat for processing. The maximum increase in the moisture-binding capacity of the control sample of horse meat up to 70% is achieved through 90 minutes of massaging, and then there is a decrease in the hydrophilicity of the system due to the physical destruction of muscle fibers. The pH value correlates with the moisture-binding capacity of raw materials and affects the safety of the product and its storage capacity. The relationship of pH and moisture- holding ability with the consistency of meat is not in doubt. In this regard, in the course of experimental studies, pH, moisture-holding ability and puncture voltage were determined. In Sample 1, which contained an extract from Goji berries, the water-holding capacity is increased by 3.4%. In Samples 2 (contained buckwheat flour) and 3 (contained an extract from Goji berries and buckwheat flour), with the combined use of buckwheat flour and goji berries, which demonstrated high swelling properties, the water-holding capacity increases by 6.1% and 7.2%, respectively additional 2.7% and 3.8%. The obtained data showed that the introduction of vegetable additives has a positive effect on the consistency of cooked-smoked meat product, in the prototypes on structural and mechanical properties, as well as shear force in the prototypes which has been reduced by 7, 13 and almost 20%, respectively.

Алматинский технологический университет, г. Алматы, КазахстанАннотация. Улучшение структуры питания населения во многом определяется рациональным исполь-зованием региональных ресурсов сырья для производства пищевых продуктов. Значительный удель-ный вес среди пищевых продуктов приходится на продукты переработки сырья, производимого жи-вотноводством. Приоритетными направлениями увеличения продукта питания становятся эффектив-ное и рациональное использование перерабатывающей промышленностью сельскохозяйственного сы-рья, совершенствование способов его обработки, внедрение ресурсосберегающих и безотходных тех-нологий, хранение и транспортировка. Ассортимент изделий, вырабатываемых из мяса чрезвычайно широк: от массовых продуктов ежедневного потребления до продуктов профилактического и диетиче-ского питания. Однако достигнутый уровень еще не удовлетворяет потребностей населения в продук-тах животноводства. Одним из основных и традиционных источников мясного сырья в нашей Республике является конина. Конина самое чистое в природе мясо, гипоаллергенное и хорошо усваивается организмом (если говядина полностью переваривается в человеческом организме за 24 часа, то конина всего за 3 часа). По данным Агентства статистики Респулики Казахстан поголовье ло-шадей ежегодно увеличивается на 5-6 %. Согласно вышеуказанным данным в РК имеются достаточные сырьевые ресурсы мяса конины, что представляет интерес его использования в производстве мясных продуктов. Несмотря на значительный удельный вес конины, в Республике выпуск мясной продукции из нее во многом сдерживается отсутствием приемлемых технологических решений и современной техники для производства вяленых мясных продуктов, обеспечивающих эффективное использование данного вида сырья с применением перспективных видов обработки. Научно-исследовательские ра-боты по созданию и усовершенствованию технологии и техники для производства экспортоориенти-рованных национальных вяленых мясных продуктов из конины в Казахстане практически не прово-дятся. Современными тенденциями развития науки и техники является использование конины в про-изводстве мясных продуктов для населения РК, а также для экспорта в страны ближнего и дальнего зарубежья; сокращение длительности процессов посола, созревания и сушки вяленых продуктов и со-хранение пищевой ценности готовой продукции [1].

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.