LIPID STABILIZATION OF BOILED-SMOKED SAUSAGES WITH DUCK MEAT DURING STORAGE
Journal Title: Вчені записки Таврійського національного університету імені В. І. Вернадського. Серія: Технічні науки - Year 2018, Vol 29, Issue 1
Abstract
The article presents the results of studies effectiveness of rosemary extract in stabilizing the smoked sau- sages with duck meat during storage. The studies confirm the high antioxidant activity of the rosemary extract and its ability to effectively inhibit lipid oxidation in boiled and smoked sausage. The addition of rosemary extract in the amount of 0.05–0.15% slows the hydrolytic oxidation of lipids by 29.75 to 40%. The number of secondary oxidation products reacted with thiobarbituric acid was the lowest at the end of the storage period of the minced meat in a sample with a composition concentration of 0.15% and was 0.117 ± 0.12 mg MA/kg, which is 8.8 times lower than the control. This allows to recommend the concentration of rosemary extract for making sausages equal to 0.15% of the raw materials weight.
Authors and Affiliations
Н. В. Божко, В. І. Тищенко, Т. А. Крижська
Keywords
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