Ключевые слова : консервы, пастеризация, белок, деструкция. Keywords: sodium chloride, crystal size, high pressure, salty taste. AbstractThe world trends in

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Dihydroquercetin (DHQ; taxifolin) and quercetin are interesting for pig breeding as adaptogens positively affecting the antioxidant status of animals. The aim of the study was a comparative quality analysis of pork from the control and experimental pig groups (hybrid young barrows F2 (LWxL)xD with livestock weight of 35.0±1.0 kg at the beginning of the experiment; 18 animals) exposed to the technological stress (rearrangement) and received 0 and 32 mg DHQ per 1 kg feed, respectively, throughout the feeding period up to livestock weight of 115.0±1.5 kg. Pork (m. L.dorsi) was analyzed 24 hours after slaughter. In the control and experimental groups, the loin eye area was 61.02±2.54 and 61.51±3.85 сm2 (р=0.83); the content of moisture was 68.9±2.2 and 70.9±0.6% (P = 0.39), fat 7.0±2.6 and 4.3±0.8% (P = 0.34), protein 22.7±0.3 and 23.3±0.6% (P = 0.39); рН 24 was 5.39±0.05 and 5.46±0.09 (P = 0.51); the moisture holding capacity was 65.97±1.96 and 68.36±2.55% (P = 0.47); color: lightness 56.56±2.22 and 60.58±3.16 (P = 0.31), redness 3.34±1.06 and 5.54±2.54 (P = 0.44), yellowness 9.42±1.43 and 10.79±1.64 (P = 0.55), respectively. The intensity of meat odor (a.u. х 107) was 28.29±7.79 and 19.46±2.23 (P = 0.29) in raw meat, 123.61±14.49 and 113.06±4.58 (P = 0.50) in cooked meat, respectively. The obtained data are in agreement with the works by Kremer B.T., 1999; Zou Y., 2016; Ivanova S.G., 2019 and others, who demonstrated an insignificant or ambiguous contribution of adaptogens into meat quality. Therefore, despite the positive trend of the DHQ effect on pork quality, statistically significant differences between two groups were not established. The work was supported by the grant No. 19-16-00068 of the Russian Science Foundation.

Reduction of fat in meat products is an important task aimed at solving the problem of excessive fat intake. Different substances are used as fat replacers: plant and animal proteins, and polysaccharides. The aim of the research was a comparative study of the effect of different fat replacers (inulin; a mixture of hydrocolloids; soy protein, and; collagen protein) on the quality of low-fat cooked sausage. In the experimental samples, 50% of backfat was replaced with: inulin gel (exp. 1), a mixture of hydrocolloids (carrageenan, xanthan gum and guar gum) with additional incorporation of water (exp. 2), hydrated soy protein (exp. 3), or hydrated collagen protein (exp. 4). Addition of the fat replacers reduced the fat content by more than 40%. The use of hydrocolloids and soy protein in the hydrated form as fat replacers negatively affected sausage taste and consistency. Addition of the hydrated animal protein had no significant effect on taste, color characteristics, or water activity, but led to a decrease in the sausage shear force. The sausage produced with inulin had the organoleptic, color and strength characteristics closest to the control sausage. Inulin gel, therefore, is recommended as a fat replacer in cooked sausages.