Abstract
Polyphenolic vegetable complexes are active antioxidants and play an important role in the processes of free radicals quenching in the human body. The aim of the work was to develop an immobilization method as a way for improving the stability of polyphenols in dried cowberry squeezing extract (DCSE) and to develop semi-finished minced meat products with antioxidant effect without changing their nutritional value. Experiments were carried out to study the nutritional value of DCSE. The presence of a large number of polyphenolic compounds in DCSE and a high radical-binding ability of the extract were revealed. Based on the mathematical planning method, an offal paste composition was obtained, which was used to obtain pellets, and the formulation of semi-finished minced meat products with pellets was optimized. It was established that preliminary immobilization of DCSE on offal pellets components allows to increase the level of total antioxidant content in the minced meat. Subsequent heat treatment of semi-finished minced meat products produced from such minced meat showed an increase in stability and, thus, bioavailability of antioxidants and the possibility of obtaining a finished product with antioxidant effect. The antioxidant effect of cowberry squeezing extract in the meat system is proved: accumulation of lipid oxidative decomposition products in the meat system during storage of frozen semi-finished minced meat products was inhibited to a greater extent when using offal pellets with immobilized compounds of cowberry squeezing extract. This work was carried out as part of the State Assignment of the Ministry of Education and Science of the Russian Federation No. 19.5486.2017/BCh and the «Young Scientists of ESSTU‑2019» grant.
Highlights
In meat production, quick-frozen semi-finished minced meat products play a significant role
We have developed a technology for producing dried cowberry squeezing extract (DCSE) with antimicrobial and pronounced antioxidant effects [24]
The aim of this work was to develop a method for improving the stability of polyphenol complex isolated from cowberry squeezing and to formulate semi-finished minced meat products with high nutritional value and antioxidant effect
Summary
Quick-frozen semi-finished minced meat products play a significant role. The advantage of this type of food is the possibility of long-term storage at low temperatures and quick preparation of a hot dish with high nutritional value. Growing impact of chemical and non-chemical factors on the human body may decrease overall resistance of the body as a result of adaptive and protective mechanisms decompensation. One of the main cellular mechanisms of adaptation, i. The main source of antioxidants are products of vegetable origin: vegetables, fruits, juices, tea, etc. It should be noted that various profiles of the biologically active substances in vegetables, fruits and other vegetable products are explained by genetics, and by other factors, including climatic, agricultural and other ones
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
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.
