Plant antioxidants in meat products manufacture | Растительные антиоксиданты в производстве мясных изделий
2010
Plotnikov, E.E. | Glazova, G.V. | Ashikhina, L.A. | Gavrilenko, A.P., Orel State Inst. of Trade and Economics (Russian Federation) | Zhuchkov, A.A. | Tolkunova, N.N., Orel State Technical Univ. (Russian Federation)
Studied was a feasibility of plant additives as an antioxidant protection of meat products. Dry water-soluble extracts of tansy, holy thistle, prairieweed, wild apple, everlasting flower, garden sage produced by OOO Relikt were evaluated. To use in the production of meat products, extracts of holy thistle, prairieweed and garden sage were selected as they contain more flavonoids. The study of the influence of extracts on oxidative processes in chicken fat when storing, as a control, rendered fat was used without introducing extracts added by the Lemu-80, emulsifier, as experimental ones – added with plant extracts. As is found, the oxidation processes proceed less intensively in the experimental samples with extracts. The holy thistle extract has the most pronounced antioxidant effect, therefore, its influence on lipid oxidation intensity of sausages produced from poultry meat. Using low dosages of extracts resulted in inconsiderable slowing down of the oxidation process
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