Kuralay Issayeva
@tou.edu.kz
department of Biotechnology
Toraighyrov University
EDUCATION
Higher education: 1989-1994, Semipalatinsk Institute of Meat and Dairy Industry – Engineer-Technologist of Meat and Meat Products.
2007, Candidate of Technical Sciences.
2020, Associate Professor in the specialty "Food
RESEARCH, TEACHING, or OTHER INTERESTS
Food Science, Biotechnology, Agricultural and Biological Sciences, Engineering
FUTURE PROJECTS
Sustainable development and biotechnological processing of goat and lamb meat for the creation of authentic national products
The project aims to develop sustainable biotechnological methods for processing goat and lamb meat to create authentic national products. These products will cater to the growing demand for high-quality, traditional food with a focus on environmental sustainability. By applying advanced biotechnological techniques, the project seeks to enhance the value of underutilized livestock resources, reduce waste, and support local agricultural communities. Key objectives include optimizing the biotechnological processes for meat preservation and enhancement, ensuring minimal environmental impact, and improving the nutritional and sensory qualities of the final products. The project will explore fermentation, enzymatic treatments, and microbial interventions to achieve unique product characteristics that reflect national culinary traditions. This initiative aligns with global trends in sustainable agriculture and food processing by promoting eco-friendly practices and contributing to rural dev
Applications Invited
Scopus Publications
Scholar Citations
Scholar h-index
Scholar i10-index
Scopus Publications
Venera Akhmetova, Yuriy Balji, Yelena Kandalina, Ainara Iskineyeva, Akmaral Mukhamejanova, Akmaral Baspakova, Yassin Uzakov, Kuralay Issayeva, and Galia Zamaratskaia
SAGE Publications
Background: Meat and dairy products are important ingredients in Kazakhstan, although there are indications that high consumption of red and processed meat is associated with a risk of several non-communicable diseases and has an adverse impact on the environment. Aim: The aim of this study was to investigate the dietary habits of young adults in Kazakhstan, particularly meat and fish consumption frequency among university students in five regions of Kazakhstan. Methods: The assessment of meat and fish consumption was based on the food frequency questionnaire. Region of residence, age, sex, weight, height and parental education were also self-reported. Results: Meat consumption among the participants was lower than recommended consumption of 1500 g per week in Kazakhstan but almost two-fold higher than the World Cancer Research Fund recommendations of 500 g per week. Approximately 24% of the participants reported to consume meat every day. Only 8.6% of the participants reported fish consumption in line with the recommendation of approximately 270 g per week in Kazakhstan. Meat and fish consumption was fairly homogeneous across regions and sex. Conclusion: The results from this study contribute to the relatively limited information on meat and fish consumption in Kazakhstan. Further knowledge on dietary habits and probably improved nutrition recommendations on meat consumption in Kazakhstan are needed to protect public health and the environment.
Zeeshan Ahmad, Shujaul Mulk Khan, Rabia Afza, Abd Ullah, Shakil Ahmad Zeb, Kuralay Smetkanovna Issayeva, and Issakhanova Saltanat Bekzatqyzy
Elsevier BV
Irina Anikina, Aidana Kamarova, Kuralay Issayeva, Saltanat Issakhanova, Nazymgul Mustafayeva, Madina Insebayeva, Akmaral Mukhamedzhanova, Shujaul Mulk Khan, Zeeshan Ahmad, Linda Heejung Lho,et al.
Frontiers Media SA
This review analyzes methods for controlling plant viral infection. The high harmfulness of viral diseases and the peculiarities of viral pathogenesis impose special requirements regarding developing methods to prevent phytoviruses. The control of viral infection is complicated by the rapid evolution, variability of viruses, and the peculiarities of their pathogenesis. Viral infection in plants is a complex interdependent process. The creation of transgenic varieties has caused much hope in the fight against viral pathogens. The disadvantages of genetically engineered approaches include the fact that the resistance gained is often highly specific and short-lived, and there are bans in many countries on the use of transgenic varieties. Modern prevention methods, diagnosis, and recovery of planting material are at the forefront of the fight against viral infection. The main techniques used for the healing of virus-infected plants include the apical meristem method, which is combined with thermotherapy and chemotherapy. These methods represent a single biotechnological complex method of plant recovery from viruses in vitro culture. It widely uses this method for obtaining non-virus planting material for various crops. The disadvantages of the tissue culture-based method of health improvement include the possibility of self-clonal variations resulting from the long-term cultivation of plants under in vitro conditions. The possibilities of increasing plant resistance by stimulating their immune system have expanded, which results from the in-depth study of the molecular and genetic bases of plant resistance toward viruses and the investigation of the mechanisms of induction of protective reactions in the plant organism. The existing methods of phytovirus control are ambiguous and require additional research. Further study of the genetic, biochemical, and physiological features of viral pathogenesis and the development of a strategy to increase plant resistance to viruses will allow a new level of phytovirus infection control to be reached.
Berik Idyryshev, Almagul Nurgazezova, Maksim Rebezov, Samat Kassymov, Kuralay Issayeva, Assel Dautova, Zhibek Atambayeva, Rysgul Ashakayeva, and Anuarbak Suychinov
Science Publications
: The article presents the results of the study of the nutritional value of meat cutlets from veal with the addition of cedar nut cake. The chemical and mineral composition of the cake obtained from the seeds of Siberian cedar growing on the territory of Eastern Kazakhstan has been determined. Four variants of cutlets with the addition of 0, 5, 10, and 15% of cedar cake are developed. The results of the analysis show that increasing the amount of cedar oil cake in the composition of meat semi-finished products increases the protein content (P<0.01) but at the same time the fat content in the experimental samples decreases (P<0.01) due to lower fat content in the veal meat. In terms of fatty-acid composition, the cutlets are characterized by high PUFA content (48.08%), followed by MUFA (29.46%) and SFA (22.46%). The developed cutlets are enriched with magnesium (100.4 mg/100 g) and calcium (75.3 mg/100 g), and iron content is 2.78 mg/100 g. The analysis of microstructure showed that cedar nut cake is evenly distributed among the muscle fibers in minced meat. The inclusion of cedar nut cake in the recipe for veal cutlets helps to improve the mineral, amino-acid, and fatty-acid composition and allows this product to be classified as a functional dietary product.
Tareq Abu-Izneid, Zafar Ali Shah, Abdur Rauf, Abdul Wadood, Saud Bawazeer, Naveed Muhammad, Mohamed A. El-Esawi, Fahad A. Alhumaydhi, Abdullah S. M. Aljohani, Eman El-Sharkawy,et al.
Springer Science and Business Media LLC
Aray KAMBAROVA, Almagul NURGAZEZOVA, Gulnur NURYMKHAN, Zhibek ATAMBAYEVA, Farida SMOLNIKOVA, Мaksim REBEZOV, Kuralay ISSAYEVA, Galiya KAZHIBAEVA, Zhanna ASIRZHANOVA, and Zhanar MOLDABAEVA
FapUNIFESP (SciELO)
Given the current problems of the economy, new approaches in the field of meat technology and healthy human nutrition, it is extremely urgent to develop new technologies for high-quality meat and vegetable products, where rationally use regional meat and vegetable raw materials. The introduction of such technologies to produce a product with desired properties is beneficial for manufacturers and meets modern consumer requirements.
, Galiya Kazhibayeva, Kuralay Issaeva, , Akmaral Mukhamejanova, , Mars Khayrullin, , Dmitriy Kulikov, ,et al.
Blue Eyes Intelligence Engineering and Sciences Engineering and Sciences Publication - BEIESP
This paper presents the method of preparation of fish pate from pike or bream and additionally comprising pumpkin, vegetable oil, seaweed. Detailed fish pate production scheme is described. The developed fish pate has good sensory properties with high nutritional value. The protein content varied from 17.1 to 18.0% with high presence of essential amino acids, such as valine 97.5 mg/100g, isoleucine 93.8 mg/100g, threonine 79.1 mg/100g and tryptophan 18.4 mg/100g. Scientifically grounded fish pate formulation and production technology can lead to enrich human diet with healthy nutrients and improve human well-being and health conditions.