Abstract
This paper reports a study of the fatty acid composition of a meat-containing semi-smoked sausage with Peking duck meat that established the biological effectiveness of the product's fat. The rosemary extract application efficiency has been investigated for the course of oxidation processes in a semi-smoked sausage with a high content of unsaturated fatty acids. The high content of the monounsaturated FA C18:1 ω-9 (oleic) has been determined experimentally, 40.37 g/100 g fat. The content of the PUFA ω-3 in a meat-containing semi-smoked sausage made from the meat of Peking duck is 1.22 g/100 g of fat, which satisfies the daily recommended need in essential FA by 27 %. The ratio between the families of the FA w-3/w-6 in the developed products is at least 1:11 at the recommended physiological norms of the perfect fat composition in a meat product of 1:10. The current study has confirmed the high antioxidant activity of rosemary extract and the effective inhibition of the process of lipid oxidation in meat-containing sausages. Introducing a rosemary extract in the amount of 0.02–0.06 % slows down the hydrolytic oxidation of minced meat lipids by 29.13–35.00 %, inhibits the peroxidation of lipids in the meat-containing semi-smoked sausage, thereby reducing the number of peroxides by almost five times. It has been confirmed that stabilizing the peroxidation of lipids in the meat-containing semi-smoked sausage made from Peking duck meat with a high concentration of unsaturated fatty acids should, as a consequence, reduce the concentration of secondary oxidation products. The number of aldehydes and ketones was least at the end of shelf-life of the finished products and was 0.38–0.80 mg MA/kg of the product, which is 2.54–3.94 times lower than that of control sample. The greatest stabilizing effect has been achieved when introducing a rosemary extract in the amount of 0.06 %, which makes it possible to reduce the indicators of oxidative spoilage of fat by more than twice.
Highlights
Meat and meat products occupy an important place in healthy nutrition, providing the human body with protein with a balanced amino acid composition, essential mineral substances, iron in accessible form, vitamins [1]
The fatty acid composition of meat is a variable component that can vary during the cultivation of the animal and at the industrial meat processing
Results of determining the fat-acid composition of where V is the volume of a sodium hyposulfite solution of mosausage and the anti-oxidation efficiency of rosemary lar concentration 0.01 mol/dm3, used on titration during the extract main experiment involving a batch of the minced meat, cm3; V1 is the volume (0.01 mol/dm3) of a sodium hyposulfite
Summary
Meat and meat products occupy an important place in healthy nutrition, providing the human body with protein with a balanced amino acid composition, essential mineral substances, iron in accessible form, vitamins [1]. PhD, Associate Professor, Head of Laboratory Problem Scientific and Research Laboratory National University of Food Technologies Volodumurska str., 68, Kyiv, Ukraine, 01601 Е-mail: andrii_marynin@ukr.net V.
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