Enrichment of meat products with natural bioprotectors and antioxidants

Abstract

In the course of scientific research the chemical composition, physico-chemical and antioxidant properties of local grape and secondary raw materials of winemaking industry were studied, the technology of sausage production with the addition of grape extract of high nutritional value was substantiated and developed. Information on the antioxidant activity of grape raw materials growing in the territory of the Republic of Bashkortostan has been obtained. The presence of biologically active substances with antioxidant and antioxidant properties in the grape extract is a promising factor for the introduction of the extract in food products, including meat products, to enrich them with antioxidants. Analyzing the results of the study, we can conclude that the use of 3% grape squeeze extract will enrich meat products with a sufficient amount of antioxidants of natural plant origin. In the course of research it was found that the extract from grape squeeze has a rich dark blue color due to the high content of anthocyanins, which can affect the organoleptic characteristics of the finished meat product, in connection with that the color characteristics of the minced meat samples were analyzed. An important indicator in our scientific research was the preservation of antioxidants in the process of preparation of the extract and introduction into the minced meat. In this regard, the degree of preservation of calculated and actual total content of antioxidants in different objects was further studied. The technology of obtaining new types of food products - sausages, based on the use of grape extracts has been scientifically substantiated. It has been established that within the framework of the modern theory of positive nutrition it is more reasonable to add grape squeeze extract instead of fatty meat raw materials. This allows to enrich sausage products not only with mineral substances, organic and polyunsaturated fatty acids, vitamins, amino acids, pectin substances, but also to obtain biologically valuable meat products based on secondary grape raw materials.