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RESEARCH OF PROPERTIES OF LACTIC ACID BACTERIA STRAINS IN THE PRODUCTION OF BOILED-SMOKED AND SEMI-SMOKED PRODUCTS FROM HORSE MEAT

Автор(ы)
Yasin M. Uzakov
Leila A. Kaimbayeva
Shynar Kenenbay
Elmira Kuandykovna Assembayeva
Дата публикации
3 ноября 2025 г.
Тип
journal article
Издатель
Shakarim University
Журнал
Выпуск
3(19)
Первая страница
448
Последняя страница
456
DOI
ISSN
2788-7995
Аннотация
This study aims to investigate the effect of rosemary on the quality indicators of semi-smoked horse sausage. The study showed that rosemary powder possesses antioxidant properties for the sausage product during storage in a refrigeration chamber (at a temperature not exceeding 6 °C). The obtained results indicate that the use of plant raw materials with antioxidant properties as a functional and natural ingredient in the sausage product did not affect its color and texture. These findings suggest the possible application of rosemary to improve the oxidative stability of semi-smoked horse sausage. In addition, the use of a plantbased ingredient increases the biological value of the product and corresponds to modern trends in the production of functional meat products.
Темы

Rosmarinus officinali...

lactic acid bacteria

antioxidant activity

oxidative stability

cold storage

functional meat produ...

plant-based ingredien...

Области науки (FoS)

Agricultural and Biol...

Animal Science and Zo...

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Название

W4415970704.pdf

Описание
Полный текст в открытом доступе, лицензия cc-by; источник: https://tech.vestnik.shakarim.kz/jour/article/download/1942/757
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1,26 MB

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