Influence of biologically active compounds on the stability of the fat complex of poultry meat of mechanical rolling during storage

Abstract

Goal. To study the influence of biologically active compounds on the process of lipid oxidation of the fat complex in poultry meat of mechanical rolling (PMMR) during storage. Methods. Research of acid and peroxide numbers of model samples of PMMR was carried out by employees of the department of technology of meat products according to GOST 314702012 «Poultry meat, by-products, and semi-finished products from poultry meat. Methods of organoleptic and physicochemical research». The method of determining the thiobarbituric number is based on the formation of colored substances as a result of the interaction of fat oxidation products with 2-thiobarbituric acid and on the measurement of the color intensity on the spectrophotometer. The object of research was PMMR with the addition of the following biologically active compounds: water and fat green tea extract, water and fat rosemary extract, dihydroquercetin. Results. The influence of biologically active compounds on the oxidizing properties of the PMMR fat complex was studied. The results of the determination of acid and peroxide numbers during the storage of the studied model samples and control for 120 days indicated the effectiveness of the selected antioxidants. As antioxidants they used natural extracts in the following quantities: fat-soluble rosemary — 0.1%; water-soluble rosemary — 0.07%; fat-soluble and water-soluble green tea — 0.05%; dihydroquercetin — 0.025%. It was found out that these compounds inhibit oxidative processes in 3.7 – 5.2 times. Conclusions. The obtained research results testify to the expediency of using biologically active compounds to reduce oxidative damage in PMMR during storage.