Optimization of the composition of natural antioxidants suitable for dry-fermented meat products
2004
Dragoev, S. | Balev, D. (University of Food Technologies, Plovdiv (Bulgaria)) | Dontchev, D. | Diltcheva, M.
The full factor experiment method is applied for determination of the optimal ratio of ingredients in a composition of natural antioxidant suitable for dry-fermented meat products type lukanka.It has been considered the following factors: X1- concentration of dry rosemary (Rosmarinus officinalis) extract, %; X2- concentration of dry flower bud (Sophora japonica) extract, %; X3- concentration of sodium erythrobate, %, and take two levels for each factor. It has been studied the impact of X1, X2 and X3 on three different dependent variables: Y1- acid value (AV); Y2- peroxide value (POV), and Y3- 2-thiobarbituric acid reactive substances (TBARS). The models obtain describing the dependence of Y1, Y2 and Y3 on X1, X2 and X3. The effect among different components has been studied as well. Making use of the three models has been found the following technologocal optimum for a composition of natural antioxidants: X1= 0.060%; X2 =0.044%; X3=0,020%. A possible application of these results is for processing of dry-fermental meat products.
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