Abstract
Goal. To study the influence of biologically active compounds on the process of lipid oxidation of the fat complex in poultry meat of mechanical rolling (PMMR) during storage. Methods. Research of acid and peroxide numbers of model samples of PMMR was carried out by employees of the department of technology of meat products according to GOST 314702012 «Poultry meat, by-products, and semi-finished products from poultry meat. Methods of organoleptic and physicochemical research». The method of determining the thiobarbituric number is based on the formation of colored substances as a result of the interaction of fat oxidation products with 2-thiobarbituric acid and on the measurement of the color intensity on the spectrophotometer. The object of research was PMMR with the addition of the following biologically active compounds: water and fat green tea extract, water and fat rosemary extract, dihydroquercetin. Results. The influence of biologically active compounds on the oxidizing properties of the PMMR fat complex was studied. The results of the determination of acid and peroxide numbers during the storage of the studied model samples and control for 120 days indicated the effectiveness of the selected antioxidants. As antioxidants they used natural extracts in the following quantities: fat-soluble rosemary — 0.1%; water-soluble rosemary — 0.07%; fat-soluble and water-soluble green tea — 0.05%; dihydroquercetin — 0.025%. It was found out that these compounds inhibit oxidative processes in 3.7 – 5.2 times. Conclusions. The obtained research results testify to the expediency of using biologically active compounds to reduce oxidative damage in PMMR during storage.
Highlights
The poultry processing industry plays a significant role in providing consumers with high-quality animal products
An important task for manufacturers of the meat industry today is the production of high quality products and the rational use of meat raw materials, in particular MDPM
Depending on the mechanism of oxidative processes, various oxidation products are formed - peroxides, free radicals and low molecular weight decay products, which provide a rancid taste to fats and which reduce the nutritional value of meat products
Summary
The poultry processing industry plays a significant role in providing consumers with high-quality animal products. An important task for manufacturers of the meat industry today is the production of high quality products and the rational use of meat raw materials, in particular MDPM. That is why biochemists prefer antioxidants of natural origin, which allow you to stop the oxidation processes and, at the same time, do not have a cytotoxic effect, and are easier to use. One of such well-researched and studied by domestic and foreign scientists antioxidants is rosemary extract [6, 7]. As a result of the study and analysis of publications of contemporary researchers, for example, works of Sharyginoy Y.I. and Baydalinova L.S. dedicated to plant extracts with antioxidant effects, in particular rosemary and tea extracts [8,9,10,11,12], scientific and experimental confirmation of the feasibility of using plant extracts, their effect on the physicochemical parameters of hydrolytic and oxidative processes in minced meat mixes for meat products was noted
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
