Abstract
The steadily increasing demand for semi-finished meat products is provided by the constantly expanding product range and improving its quality. In turn, quality stability is an important criterion for increasing sales. The article presents data on the effect of a natural antioxidant-dihydroquercetin on the stability of consumer properties of chopped semi-finished moose meat with the addition of beet fiber when stored at a negative temperature for 216 days. Dihydroquercetin was added in an amount of 0.05% by weight of the raw material. In the course of the work, generally accepted methods of studying organoleptic and microbiological quality indicators were used. The degree of oxidative deterioration of the product was checked by determining the acid, peroxide and thiobarbituric numbers. The conducted studies allowed us to conclude that the use of this food additive allows us to preserve the organoleptic and microbiological properties of the semi-finished product for a longer period by inhibiting the formation of oxidation products. The use of dihydroquercetin contributed to a decrease in the experimental sample of the semi-finished product on day 216 of the peroxide and acid number by 2 times, and the thiobarbituric number by 1.8 times in relation to the control. Thus, by reducing the oxidative damage of the semi-finished product, it is possible to influence its characteristics during storage.
Highlights
Every year, the modern consumer increasingly wants to buy food products of high organoleptic quality with improved functional and nutritional properties in combination with the traditional look and guaranteed safety for health
The shelf life of the product is determined by undesirable changes in quality caused by biological, chemical, biochemical reasons, or food safety concepts associated with the growth of food pathogens
How does the shelf life of a product compare with the shelf life of similar products of competitors? Is this shelf life sufficient to sell a significant portion of the product before the expiration date, which minimizes the amount of inventory that needs to be disposed of after the expiration date? Is the shelf life long enough to allow you to purchase the product weekly? [2]
Summary
The modern consumer increasingly wants to buy food products of high organoleptic quality with improved functional and nutritional properties in combination with the traditional look and guaranteed safety for health. The consumer strives to buy products at reasonable prices and with an extended shelf life [1]. The shelf life of the product is determined by undesirable changes in quality caused by biological, chemical, biochemical reasons, or food safety concepts associated with the growth of food pathogens. Is this shelf life sufficient to sell a significant portion of the product before the expiration date, which minimizes the amount of inventory that needs to be disposed of after the expiration date? The food industry is working on the creation of new innovative meat products with a prolonged shelf life (storage). The food industry needs objective information about the shelf life of these products
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