Bulletin of KSAU最新文献

{"title":"DETERMINATION OF AN EFFECTIVE TREATMENT SCHEME FOR COWS WITH SEROUS-FIBRINOUS MASTITIS","authors":"Natalya Malygina, Lyudmila Vystavkina, Anastasiya Solov'eva, Veronika Mihaylenko","doi":"10.36718/1819-4036-2024-5-146-151","DOIUrl":"https://doi.org/10.36718/1819-4036-2024-5-146-151","url":null,"abstract":"The purpose of the study is to determine the most effective treatment regimen for cows with serous-fibrinous mastitis. Objectives: conducting a comprehensive diagnosis of the cow population at the enterprise and identifying among them animals with clinical mastitis; comparison of treatment regimens for cows diagnosed with serous fibrinous mastitis; determining the most effective treatment regimen for the disease on the farm. Objects of study: cows, treatment regimens for mastitis. Research methods: clinical, laboratory studies of livestock and identification of animals with mastitis among them; conducting a comparative analysis of mastitis treatment regimens and determining the most effective one. At the enterprise, the cows were diagnosed with mastitis. 3 treatment regimens for serous-fibrinous mastitis were developed based on the sensitivity of the milk microflora in cows with mastitis to various antibiotics. In the 1st experimental group of animals, the treatment regimen was an antibiotic of the cephalosporin group – Ceftonit, Cobactan LC (1 syringe in the udder tank), NSAID – Flunex. In the 2nd – an antibiotic of the group of semi-synthetic penicillins – Amoxicillin, Gamaret (1 syringe in the udder tank), NSAIDs – Flunex. In the 3rd – a combination of an antibacterial drug of the tetracycline group – Nitox, Mastiet forte (1 syringe in the udder tank), NSAID – Flunex. As a result of comparing treatment regimens in three experimental groups, it was possible to identify the most effective one. When using the 3rd treatment regimen for cows, the most effective therapeutic effect was obtained, but in terms of the cost of drugs, the regimen turned out to be the most expensive. However, if we take into account the economic costs of milk loss while waiting for antibiotics to be removed from the cows’ bodies, the scheme is more effective.","PeriodicalId":283993,"journal":{"name":"Bulletin of KSAU","volume":"40 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141662053","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"BULL SPERM MORPHOLOGICAL AND FUNCTIONAL INDICATORS DURING CRYOPRESERVATION","authors":"Marina Ivaschenko, Anna Deryugina, M. Latushko, Andrey Belov, Anatoliy Eremin","doi":"10.36718/1819-4036-2024-5-116-122","DOIUrl":"https://doi.org/10.36718/1819-4036-2024-5-116-122","url":null,"abstract":"The purpose of the study is to analyze the influence of the freezing and thawing cycle on the morphofunctional parameters of bull sperm. The study was conducted at Nizhegorodskoe LLC on breeding work in the Kstov municipal District of the Nizhny Novgorod Region, on the basis of the Department of Physiology and Anatomy of the Institute of Biology and Biomedicine of the Nizhny Novgorod State University named after N.I. Lobachevsky and the Department of Physiology, Animal Biochemistry and Obstetrics of Nizhny Novgorod State Technical University. The object of the study is the sperm production of \u0000black-and-white bulls. Semen was diluted with sterile BioXcell medium. Native diluted sperm and sperm after deep freezing were studied. Motility and the average speed of sperm movement were analyzed on a sperm analyzer SA-500 from Biola (Russia). To assess the ultrastructure of spermatozoa, a Hitachi SU8220 electron microscope (Japan) was used. Using a laser interference microscope MIM-340 (Russia, Yekaterinburg), the morphology of spermatozoa was studied in real time without fixation or staining. After cryopreservation of the sperm, there was a decrease in the biological usefulness of sperm, which is confirmed by a decrease in motility by 13.77% (p ≤ 0.05) and the average speed of sperm movement by 12.95% (p ≤ 0.05). Using electron and laser interference microscopy, it was shown that the chromatin of thawed spermatozoa was insufficiently condensed and contained fibrils. After cryopreservation, the position of the acrosome was changed in 6.23% (p ≤ 0.05) of sperm, and the shape of the acrosome was changed in 18.64% (p ≤ 0.05) of cells. After freezing and thawing, 7.01% of sperm showed a decrease in head length, 17.90% - a decrease in body length, and 9.53% - a decrease in sperm tail length. The use of modern methods for assessing sperm viability is of great importance for understanding the processes occurring during sperm cryopreservation and allows us to develop ways to improve the quality of sperm du¬ring freezing and thawing.","PeriodicalId":283993,"journal":{"name":"Bulletin of KSAU","volume":"17 24","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141662547","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"STRUCTURAL FEATURES OF THE HEAD SKELETON OF THE ASIAN (WHITE-TAILED) PORCUPINE (HYSTRICIDAE LEVICURA)","authors":"Lyudmila Fomenko, Marina Perveneckaya","doi":"10.36718/1819-4036-2024-5-152-158","DOIUrl":"https://doi.org/10.36718/1819-4036-2024-5-152-158","url":null,"abstract":"The purpose of research is to study the structural features of the head skeleton of the Asian (white-tailed) porcupine. The object of the study is the skeleton of the head of an Asian (white-tailed) porcupine at the age of 12 years. To make the porcupine skeleton, a biological method of processing the material was used. The study of the bones was accompanied by measuring their length and width using an electronic caliper with an accuracy of 0.1 mm, describing and photographing. The head skeleton of the Asian (white-tailed) porcupine is divided into cerebral and facial sections, the size of which is related to the size of the brain and the development of the masticatory apparatus. The brain region is represented by unpaired (occipital, sphenoid, interparietal, ethmoid) and paired (temporal, frontal, parietal, alar) bones. The facial region is represented by the maxillary, incisive, palatine, zygomatic, lacrimal and nasal bones. The rostral edge of the orbit serves as the boundary between the facial and brain regions. The facial section reaches the greatest development, occupying 59.8 % of the length of the brain. The configuration of the skull and the presence of a large number of processes make it possible to attach well-developed masticatory muscles to it. The caudal part of the skull is represented by the occipital bone, and the cranial part by the ethmoid bones. The body of the occipital bone is connected to the sphenoid bone, which participates in the formation of the foramen lacerum. The body of the sphenoid bone is trapezoidal in shape, from which the orbital and temporal wings branch. There are six foramina on the orbital wing: optic, orbital fissure, round, caudal alar, oval and carotid. The temporal wing is involved in the formation of the foramen lacerum with the oval, spinous and carotid notches. On the facial surface of the maxillary bone there is a facial ridge; between its facial and nasal surfaces there is an extensive maxillary sinus. The mandibular bone is paired, represented by two bones connected to each other by a ligament. The massive, triangular-shaped lower jaw has two processes: the condylar and the coronoid. The condylar process is convex, oval-elongated. The coronoid process is low with a bifurcated apex. The pterygoid and chewing fossae are deep and triangular in shape.","PeriodicalId":283993,"journal":{"name":"Bulletin of KSAU","volume":"28 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141660640","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"TECHNOLOGY DEVELOPMENT FOR PRODUCING KOMBUCHA – BASED KVASS WITH MINT EXTRACT ADDITION","authors":"Aleksandr Gusev, Olesya Kaluzhina, Irek Bagautdinov, Aygul' Nafikova","doi":"10.36718/1819-4036-2024-4-175-181","DOIUrl":"https://doi.org/10.36718/1819-4036-2024-4-175-181","url":null,"abstract":"The purpose of research is to develop a technology for producing a therapeutic and prophylactic drink, tea kvass, based on kombucha, with the addition of mint extract. The results of the influence of various dosages of mint in the production of kombucha-based kvass on the main organoleptic and physicochemical parameters are presented. An assessment of the quality of raw materials (water, sugar, tea) showed its compliance with the requirements of regulatory and technical documents in all respects. The chemical composition of mint was also studied according to the following indicators: content of water-soluble substances – 45.1 %, reducing substances – 10.8 %, vitamin C (ascorbic acid) – 2.8 mg/100 g, P (rutin) –1.18, phenolic compounds 1.25 mg/100 g. Research has shown that, according to the results of an organoleptic assessment, the most rational concentration for adding mint extract is 2 % by weight. Further increasing the concentration of mint extract is not advisable. With the addition of the extract, the dry matter content increases by 1.3 % and the titratable acidity by 2.43 %. It has been proven that tea kvass with the addition of mint extract at a concentration of 2 % has a unique taste and aroma that differs positively from kvass prepared according to the standard recipe. The amount of phosphoric acid increased from 8.1 mg/l in the control variant to 17.3–21.4 mg/l in the experimental variants. The content of ascorbic acid increased from 1.35 to 2.64–3.18 mg/100 ml, depending on the concentration of the extract, as well as β-carotenes from 0.09 to 0.11–0.26 mg/100 ml in the control and experimental variants respectively. The recipe for a tea drink based on kombucha using mint extract has been substantiated and developed.","PeriodicalId":283993,"journal":{"name":"Bulletin of KSAU","volume":" 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141678601","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"REFRIGERATION TECHNOLOGY EVALUATION IN EXTENDING CHEESE SHELF LIFE","authors":"I. Buyanova, V. Shrayner, D.A. Elistratova","doi":"10.36718/1819-4036-2024-4-160-166","DOIUrl":"https://doi.org/10.36718/1819-4036-2024-4-160-166","url":null,"abstract":"The goal is to study the refrigeration and long-term storage of cheeses of various species groups to ensure product safety and microbiological safety. Research was carried out to substantiate the shelf life and biological safety of cheeses using rational modes of their refrigeration treatment in developed models of devices with two types of refrigerants. The influence of rapid freezing regimes on the physicochemical, water-binding, organoleptic properties of semi-hard cheeses was studied with further justification, based on thermoeconomic analysis, of the best conditions for carrying out refrigeration treatment using cryogenic and air freezing. For research, a wide range of low temperatures of heat exchange between the environment and the object of freezing was selected. Rational conditions for organizing the experiment were set: in the ultra-low temperature range from –50 to –90 °C at the first stage of freezing and from –20 to –40 °C at the second. The air speed was maintained stationary at 5 m/s. The developed modes largely retained all the original properties of the product at low energy costs. The end of the process was determined by establishing the average volumetric temperature across all layers of the product to –20 °C, which was subsequently used for low-temperature storage. In the studies, cheeses were considered as objects of low-temperature processing from the perspective of phase changes in the water content and the consequences that these changes can lead to. Particular attention in the work was given to the consideration of the preservation of the structure of the product under the influence of various freezing and storage temperatures; accordingly, conclusions were drawn about the identified patterns with further recommendations for practical use. The value of active acidity pH was studied, which influenced the hydration of proteins, regulating the water-binding properties and consistency of cheese. Frozen cheeses showed the best performance in terms of chemical composition, properties and quality preservation when stored at –20 °C for 15–18 months. The obtained patterns of changes in the properties of frozen cheeses showed the possibility of regulating the effect of freezing from the position of increasing the storage capacity of objects.","PeriodicalId":283993,"journal":{"name":"Bulletin of KSAU","volume":" 5","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141677929","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"DETERMINING THE PREVENTIVE AGENT PROTECTIVE EFFECT ON THE KIDNEY ULTRASTRUCTURE OF RATS AND RABBITS UNDER COMBINED MYCOTOXICOSIS: A MORPHOMETRIC ASPECT","authors":"G. Kashevarov, Evgenia Tarasova, Vadim Saitov, Kseniya Yusupova, Liliya Matrosova","doi":"10.36718/1819-4036-2024-4-88-95","DOIUrl":"https://doi.org/10.36718/1819-4036-2024-4-88-95","url":null,"abstract":"","PeriodicalId":283993,"journal":{"name":"Bulletin of KSAU","volume":" 13","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141679893","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"THE USE OF PROTEIN – VEGETABLE RAW MATERIALS FOR FUNCTIONAL FLOUR CONFECTIONERY PRODUCTS (BY EXAMPLE OF SOY COOKIES)","authors":"N. Tipsina, Galina Demidenko, Maksim Beloshapkin","doi":"10.36718/1819-4036-2024-4-239-246","DOIUrl":"https://doi.org/10.36718/1819-4036-2024-4-239-246","url":null,"abstract":"The purpose of the study is to determine the effect of soy flour on product quality indicators when replacing premium-grade wheat flour with soy flour in a flour confectionery product - soy cookies and to improve production technology at the stage of dough production. When flour is partially replaced with additives from vegetable raw materials, the calorie content of flour confectionery products decreases, which is an urgent task. When producing a new flour confectionery product – soy biscuits, enriched with soy proteins contained in soy flour, product quality indicators (physico-chemical and organoleptic) are improved. The soy cookie sample in experiment № 4 (40 % replacement of wheat flour with soy flour) exceeds the control sample in terms of performance. It has an optimal dosage of soy flour and complies with the norms of the International Standard GOST 15810-2014. Based on the totality of indicators, this sample has the best characteristics (30 points), which corresponds to an “excellent” rating on the scale. Indicators of the nutritional value of a product are the content of chemical enriching elements: macronutrients, minerals, vitamins. In the optimal sample of a functional flour confectionery product – soy biscuits, the protein content is 17.7 g (per 100 g of product), which exceeds the degree of satisfaction of the daily human need for this substance by 12.35 %. Therefore, it is possible to use soy flour, with 40 % replacement of wheat flour in products, as a protein fortifier of plant origin. In traditional technology for the production of flour confectionery products, when making soy cookies, we use technological methods of adding soy flour at the dough preparation stage. Soy cookies can be recommended as a functional flour confectionery product for any population group.","PeriodicalId":283993,"journal":{"name":"Bulletin of KSAU","volume":" 7","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141678452","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"MYCOTOXINS INFLUENCE ON COWS HOMEOSTASIS UNDER INTENSIVE ANIMAL HUSBANDRY CONDITIONS","authors":"Larisa A. Gnezdilova, S. Fedotov, Zhora Y. Muradyan, Serafim Rozinskiy","doi":"10.36718/1819-4036-2024-4-78-87","DOIUrl":"https://doi.org/10.36718/1819-4036-2024-4-78-87","url":null,"abstract":"The purpose of the study is to determine the effect of mycotoxins on the biochemical parameters of blood and milk in cows under intensive livestock farming conditions. When conducting studies of feed for mycotoxins, it was revealed that at complex № 1 of the OJSC Lednevo breeding farm in the Vladimirov Region, contamination of feed with fungi was higher than at complex № 2. The difference in DON was (4.615 ± 0.088 versus 2.04 ± 0.072 ng/kg). A retrospective analysis of the climatic conditions of the region during the growing period of feed crops showed that the high degree of contamination of feed was possibly associated with weather conditions that contributed to the growth of mold and the formation of mycotoxins. In cows fed diets more contaminated with zearalenone and aflatoxins, there was a significant increase (P < 0.05) in alanine aminotransferase (ALT) and aspartate aminotransferase (AST). Liver damage in cows may occur due to exposure to mycotoxins, as evidenced by elevated liver enzymes. The protein level results showed significant variability at (p < 0.05) in the group fed the high DON diet. This may be due to inhibition of protein synthesis at the cellular level and therefore preferentially damage rapidly proliferating cells of the immune system. This inhibition may not be the main mechanism of their immunotoxic effects; but may have a selective effect on different subpopulations of lymphocytes. Evaluation of coagulation tests in cows revealed their variability. The activated partial thromboplastin time (APTT) was significantly higher in cows receiving feed with a higher content; the difference was 6.3 % (p ≤ 0.01). An increase in APTT values (prolongation) indicates hypocoagulation. Thus, in the group of animals that received feed with a significant content of mycotoxins, an increase in prothrombin and thrombin time and a decrease in the amount of fibrinogen were noted. The use of diets unbalanced in their component composition with insufficient feed quality and a high content of mycotoxins contributes to the development of a pathological condition of the liver in cows, leading to morphofunctional changes in the organ and disorders of coagulation hemostasis.","PeriodicalId":283993,"journal":{"name":"Bulletin of KSAU","volume":" 11","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141677752","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"AN INTEGRATED APPROACH TO SOLVING SALMONELLA ANTIBIOTIC RESISTANCE PROBLEM USING BACTERIOPHAGES AND A NANOSILVER-BASED PREPARATION","authors":"Valentina Pleshakova, Nadezhda A. Lescheva, T. Lorengel, Denis Stepanov","doi":"10.36718/1819-4036-2024-4-111-118","DOIUrl":"https://doi.org/10.36718/1819-4036-2024-4-111-118","url":null,"abstract":"The purpose of the study is the scientific substantiation and experimental confirmation of an integrated approach to the use of antimicrobial drugs based on bacteriophages and a silver preparation. The work was carried out in a laboratory and poultry farm in the Omsk Region. Research was carried out in two stages. At the first stage, a microbiological examination of samples of pathological material, feces and ele-ments of technological equipment at a poultry farm was carried out. Identification of isolated cultures of microorganisms to species was established using the method of time-of-flight mass spectrometry with matrix-associated laser desorption/ionization (MALDI-TOF MS) using a VITEK NS mass spectrometer and Biotyper RTS software (Germany). The sensitivity of isolated microorganisms to antibiotics was determined by the disk diffusion method. For experimental studies, we used the anti-salmonella strain Phagum Salmonella enteritidis DS-1, deposited in the collection of the Federal Budgetary Institution of Scientific Research Center for Virology and Biochemistry Vector of Rospotrebnadzor, and the drug Argovit (SPC Vector-Vita LLC). At the second stage of research, three experimental groups of 10 broiler chickens each were formed. The chickens of the first experimental group were fed a suspension of Salmonella bacteriophage DS-1 in a dose of 0.5 ml. In the birds of the second experimental group, Salmonella bacteriophage DS-1 was used together with the drug Argovit in a dose of 0.5 and 1.5 ml, respectively. The third group was administered the antibiotic enrofloxacin, recommended for poultry salmonellosis according to the manufacturer's instructions. Modeling of Salmonella infection in broiler chickens was carried out by infec¬ting 10-day-old chickens with a Salmonella suspension, orally at the rate of 1•109 CFU/ml per 1 head. The conducted studies allow us to state that the Salmonella bacteriophage and the drug Argovit, created on the basis of cluster silver, have well-defined antimicrobial characteristics against bacteria of the genus Salmonella spp. in vitro. In addition, the complex use of drugs in the treatment of experimental salmonellosis in broiler chickens contributed to the optimization of the enteromicrobiome, reducing the level of opportunistic and pathogenic bacteria, in particular Salmonella spp.","PeriodicalId":283993,"journal":{"name":"Bulletin of KSAU","volume":" 5","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141677524","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"INFLUENCE OF NON-TRADITIONAL MINCED FISH FILLER ON THE CHOPPED SEMI-FINISHED PRODUCTS QUALITY","authors":"T. Vladimtseva, Elena Kozina","doi":"10.36718/1819-4036-2024-4-201-208","DOIUrl":"https://doi.org/10.36718/1819-4036-2024-4-201-208","url":null,"abstract":"The purpose of research is to study the influence of non-traditional minced fish filler on the quality of chopped semi-finished products. Objectives: to study the functional and technological indicators of minced pollock mass with the addition of dry seaweed; to conduct a tasting assessment of fish balls; to determine chemical and microbiological quality indicators of finished products. The experiment was carried out in laboratory conditions of the Krasnoyarsk State Agrarian University. Four samples of fish balls were studied; 4, 6 and 10 % additives were added to the minced meat of test samples 1, 2, 3, respectively; no additive was used in the control sample. The results of studying the functional and technological indicators of minced meat showed that the addition of dry seaweed to the minced pollock system increases its water- retaining capacity (WRC) in test sample 1 by 4.3 %, in test sample 2 and 3 by 5.3 and 7.0 % accordingly, in comparison with the control, functional and technological indicators (plasticity, tenderness and pH) are improved, which ultimately led to an improvement in the taste of the product. Thus, the consistency of prototype 3 is dense, with a distinct taste and smell of algae; the consistency of test sample 1 is plastic, with a weak taste and smell of the additive; test sample 2, containing 6 % seaweed, had a juicy consistency, a smell typical of a semi-finished fish product, and a faint aroma of seaweed. Chemical studies showed that increasing the dosage of the additive in all test samples reduced the value of the mass fraction of moisture, protein and fat, especially in test sample 3: by 4 %; 1.09; 0.13 %, respectively, compared to the control. The presence of dietary fiber in seaweed increases the mass fraction of carbohydrates in the test samples. A study of the mineral composition established the dependence of the increase in mineral substances on the dose of the supplement, especially iodine, copper and selenium; among vitamins, the content of B12 increased. No sanitary, hygienic or pathogenic microorganisms were found in the finished fish balls. The obtained research established the feasibility of using 6% of dry kelp to the mass of minced fish in the production of fish balls.","PeriodicalId":283993,"journal":{"name":"Bulletin of KSAU","volume":" 9","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141677754","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}