Abstract
The substantiation of the expedience of using antioxidants of a natural origin to decelerate oxidation processes in different meat products is an urgent direction of these studies. The prospective way of a solution of the problem of meat products oxidation spoilage is the use of vegetable extracts. The experimental studies of the effective use of the composition of rosemary and grape seed extracts in Peking duck forcemeat at the long storage were realized. Their influence on the dynamics of hydrolytic and peroxide oxidation of forcemeat lipids was studied. The analysis of oxidation secondary products accumulation was realized at the same time. The positive effect of the combined use of rosemary and grape seeds extracts on frozen Peking duck forcemeat was established, the optimal concentration of offered preparations was determined.
Highlights
At storage of meat products, especially ones with an increased fat content, oxidation processes that lead to the decrease of energetic and biological value of products may take place [1]
(2017), «EUREKA: Life Sciences» Number 4 end of storage thiobarbituric number (TBN) of studied samples varied at the level 2,81 4,27 mg of МА/kg of a product that is by 32,22 55,39 % lower comparing with the control
The studies demonstrated that the combined use of rosemary and grape seed extracts effectively decelerates the process of oxidation of meat lipids with the high fat content, namely duck meat
Summary
At storage of meat products, especially ones with an increased fat content, oxidation processes that lead to the decrease of energetic and biological value of products may take place [1]. Anti-oxidizing additives of a natural or artificial origin are used in the meat products technology [2,3,4,5,6,7]. Artificial antioxidants, despite their high effectiveness, have a risk for human health. Today the effectiveness of different types of anti-oxidizing preparations of a natural origin, caused by the high content of flavonoids and other biologically active compounds, is proved [12,13,14,15,16,17,18,19]. The study of the effectiveness, dosage features, synergetic properties of preparations of natural antioxidants is an urgent problem of today
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