USE OF MEAT-BONE PASTE AS A PROTEIN SOURCE IN MEAT PRODUCT PRODUCTION


https://doi.org/10.21323/2414-438X-2016-1-2-42-50

Full Text:


Abstract

In this paper, the results of the experimental research on developing the technology of a protein complex based on the meat-bone paste and protein-fat-blood emulsion are shown. The technological scheme of meat-bone paste production on the basis of complex grinding meat-bone raw material to bone particle size of 100 ∙10–6 m and further processing of bone particles using reagent, cheese whey, with pH 4,3 is presented. When studying the nutritive and biological value of the protein complex, it was established that the protein complex consisting of the food component from bone and protein-fat-blood emulsion could be used instead of the basic raw material in meat product production. The comparative analysis of the nutritive value of the protein complex and horse meat demonstrated the following results: the amino acid composition of the protein complex showed a balance of the essential amino acids and the high content of the essential amino acids which limit the biological value: lysine, leucine and threonine. The high content of polyunsaturated fatty acids was observed, which justified the biological value of the protein complex.


About the Authors

A. K. Kakimov
Shakarim State University of Semey, Semey
Kazakhstan

Doctor of Science, Professor, Dean of the Faculty of Information Communication Technologies

Semey city, 20 A Glinki street, 071412

Ph.: 8 7222 35 84 66



B. B. Kabulov
Shakarim State University of Semey, Semey
Kazakhstan

Candidate of Engineering Sciences, Associate Professor of the Department «Machines and devices of food manufactures»

Semey city, 20 A Glinki street, 071412

Ph.: 8 7222 35-05-90



Zh. S. Yessimbekov
Shakarim State University of Semey, Semey
Kazakhstan

PhD-students

Semey city, 20 A Glinki street, 071412

Ph.: 8 775 205 25 25



N. A. Kuderinova
Shakarim State University of Semey, Semey
Kazakhstan

Candidate of Engineering Sciences, Head of the Department «Geodesy and Construction»

Semey city, 20 A Glinki street, 071412

Ph.: 8 7222 35 84 38



References

1. Kakimov A.K., Tuleuov E.T., Kuderinova N.A. Processing of meat bon for food consumption. Monograph.-Semipalatinsk, Tengri, 2006. — 130 p.

2. Kakimov A.K. Scientific basis of technological processing of combined meat products with bone raw material. Thesis for Doctor of technical sciences.-Almaty: ATU, 2007. — 270 p.

3. Kuderinova N.A., Tuleuov E.T., Kakimov A.K. Development of the technology of producing food component from the bone.// Food and processing industry of Kazakhstan, 1, 2004. P. 9–10.

4. Urazbayev Zh.Z., Ualiev S.N., Kakimov A.K., Kabulov B.B. Bases of mechanical processing of animal and plant raw materials and technology of production combined meat products. Monograph.-Semey, Shakarim State University of Semey, 2010. — 260 p.

5. Kuderinova N.A. Development the technology of production and using of food component from bone. Thesis work for candidate of technical sciences: 05.18.04.-Semipalatinsk, Shakarim State University of Semey, 2004.–231p.

6. Patent of Republic of Kazakhstan №24479 Fine grinding machine for meat and meat-bone raw materials. Authors: Kakimov A.K., Kabulov B.B., Ibragimov N.K., Yessimbekov Zh.S., Yesmagambetov A.A.

7. Somogyi T., Holló I., Csapó J., Anton I., Holló G. Mineral content of three several muscles from six cattle genotypes. Acta Alimentaria, Vol. 44 (1), pp. 51–59 (2015) doi:10.1556/ AAlim.44.2015.1.4.

8. Pilarczyk R. Concentrations of toxic and nutritional essential elements in meat from different beef breeds reared under intensive production systems. Biol Trace Elem Res, 2014, Volume 158, Issue 1, pp 36–44 doi:10.1007/s12011–014–9913-y.


Supplementary files

For citation: Kakimov A.K., Kabulov B.B., Yessimbekov Z.S., Kuderinova N.A. USE OF MEAT-BONE PASTE AS A PROTEIN SOURCE IN MEAT PRODUCT PRODUCTION. Theory and practice of meat processing. 2016;1(2):42-50. https://doi.org/10.21323/2414-438X-2016-1-2-42-50

Views: 620

Refbacks

  • There are currently no refbacks.


Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.


ISSN 2414-438X (Print)
ISSN 2414-441X (Online)