Evaluation of the biological value and food safety of restructured yak meat product
Kaimbayeva L. Abdykalykova S. Iskakova Z. Kazikhanova S. Alymbekov K. Satybaldieva A. Kalashinova L. Zhantleuov D.
1 January 2025HACCP Consulting
Scifood
2025#19642 - 655 pp.
The article aims to study the qualitative parameters of the restructured yak meat product. Yak meat was treated with a brine solution containing cherry plum juice, a rich source of organic acids. The raw meat material for the restructured product was ground on a spinner with a 16-25 mm diameter grate. Then salting was carried out for 6 hours at t = 10-12 °C, with brine poured at 10 % by mass into the meat material. The raw meat material was sent to a stirrer for 60 minutes of massaging. Massaged raw meat was sent for maturation (τ = 24-48 h at t = 18ºC). During the maturation of yak meat, a certain degree of protein extraction occurred, as well as a muscle-relaxing effect caused by the presence of cherry plum juice and salt. Meat raw material, chopped and cooled at a temperature of 0 to +2 °C, was placed in a stirrer and stirred for 20-30 min with gradual introduction of hydrated lentil meal, spices, sodium nitrite, and water (ice) in an amount of 10% of the weight of the meat raw material. Then sausages were moulded into casings, and precipitation was carried out at τ =3 h and t =4-8ºC. The prepared sausage products were heat-treated. The chemical, mineral, amino acid, vitamin, and fatty acid compositions of the finished restructured products were studied. The use of cherry plum juice in massaging yak meat and lentil flour in the recipe of the experimental product also contributes to its enrichment with amino acids, vitamins, and minerals. Analysis of the amino acid composition of experimental and control products showed that in the experimental product, the amount of all essential amino acids significantly prevails in comparison with the control product. Thus, valine is more by 3289 mg, isoleucine by 1154 mg, leucine by 567 mg, lysine by 266 mg, methionine+cystine by 797 mg, threonine by 234 mg, tryptophan by 175 mg, phenylalanine+tyrosine by 1103 mg. Analysis of the mineral composition of the restructured products showed that the experimental product contains more minerals than the control product. The high iron content in the experimental product is due to the rich haemoglobin content in yak meat. The use of cherry plum juice in brine as an antioxidant during massaging helps reduce microbiological values.
biological value , cherry plum juice , flour , food safety , lentil , meat , micronutrient profile , nutritional prevention , restructured meat product , yak
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Kazakh National Agrarian Research University, Department of ‘Technology and Food Safety’, Faculty of Engineering and Technology, Abaya avenue, 8, Almaty, Kazakhstan
Kyrgyz State Technical University named after I. Razzakov, Department ‘Technology of caproducts’, Faculty of Technology, Chyngyz Aitmatov Avenue, 66, Bishkek, Kyrgyzstan
Kazakh Agrotechnical University, Department of ‘Hunting and Fisheries Management’, ‘Faculty of Forestry, Wildlife and Environment’, Zhenis avenue, 62, Astana, Kazakhstan
Kyrgyz Economic University named after M. Ryskulbekov, Department ‘Commodity Science, Marketing and Restaurant Business’, Togolok Moldo str, 58, Bishkek, Kyrgyzstan
S. Seifullin Kazakh Agrotechnical University, Department of ‘Biology, Plant Protection and Quarantine’, Faculty of Agronomy, Zhenis avenue, 62, Astana, Kazakhstan
North Kazakhstan Research Institute of Agriculture, Institute street, 1, North Kazakhstan region, Beskol village, Kazakhstan
Kazakh National Agrarian Research University
Kyrgyz State Technical University named after I. Razzakov
Kazakh Agrotechnical University
Kyrgyz Economic University named after M. Ryskulbekov
S. Seifullin Kazakh Agrotechnical University
North Kazakhstan Research Institute of Agriculture
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