Influence of natural antioxidants on quality indicators of semi-finished products from meat of broilers

Abstract

The purpose of researches is the effectiveness of the use of dihydroquercetin bioflavonoid in comparison with other natural antioxidants in the recipe of semi-finished products from broiler chicken meat, which testifies to its high biological activity, positive influence on the quality characteristics and yield of the finished products, without reducing their organoleptic characteristics was studied. For achievement of a goal addition of antioxidants is provided in control specimens. we conducted laboratory researches on definition of the main physical and chemical, structural and mechanical and functional running characteristics on raw materials. Change of content of the main feedstuffs naturally affected the caloric content of test pieces. In connection with decrease in contents in them in fat and protein, the caloric content of forcemeats of the test pieces containing antioxidants decreased on average by 12,49%, relative to a control. In researches it is objective established that addition of antioxidants, promotes increase in processing and consumer properties of the finished product.

Development of a protein stabilizer from collagen-containing raw materials for the food industry

“…Myofibrillar proteins are soluble in sodium chloride solution with a concentration of more than 1%, and can be conditionally called salt-soluble. These two groups of proteins are responsible for the formation of a stable protein matrix in the minced meat production and provide high organoleptic characteristics of the finished products [5].…”