Екстракт Журавлини В Технології Варених Ковбас З М’ясом Водоплавної Птиці

Bozhko, Nataliia; Tischenko, Vasyl; Pasichniy, V.

doi:10.15421/nvlvet7521

Cited by 3 publications

(2 citation statements)

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“…Some studies [24,25] are devoted to the efficiency of using imported extracts of medicinal and spice-aromatic plants such as salvia, rosemary, ginger, and green tea. As a result of studying the antioxidant properties of the plant extracts, it was found that the highest content of total fat-soluble and water-soluble antioxidants is in the extracts of rosemary and green tea.…”

Section: Analysis Of the Influence Of Rosemary And Grape Seed Extractmentioning

confidence: 99%

“…As a result of studying the antioxidant properties of the plant extracts, it was found that the highest content of total fat-soluble and water-soluble antioxidants is in the extracts of rosemary and green tea. It has been shown that using rosemary and green tea extracts to stabilize the lipids of minced semi-finished meat products can reduce the rate of forming products of hydrolysis, as well as primary and secondary oxidation of lipids [25].…”

Section: Analysis Of the Influence Of Rosemary And Grape Seed Extractmentioning

confidence: 99%

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Analysis of the influence of rosemary and grape seed extracts on oxidation the lipids of peking duck meat

Bozhko

Tischenko

Pasichnyi

et al. 2017

EEJET

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Section: Analysis Of the Influence Of Rosemary And Grape Seed Extractmentioning

confidence: 99%

Section: Analysis Of the Influence Of Rosemary And Grape Seed Extractmentioning

confidence: 99%

Analysis of the influence of rosemary and grape seed extracts on oxidation the lipids of peking duck meat

Bozhko

Tischenko

Pasichnyi

et al. 2017

EEJET

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Improving the technology for the production of raw dried beef products

Bal-Prylypko,

Nikolaenko,

Kanishchev

et al. 2023

Animal Science and Food Technology

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The relevance of this work lies in the need to reduce the negative impact on human health of sodium nitrite (food additive E250), which is added to meat products, in particular to raw dried sausages, in order to accelerate their maturation and give them the shades familiar to consumers. The aim of the work is to improve the technology for the production of raw dried beef products based on the use of modern biotechnological approaches, sea salt and the natural colouring agent betanin, and beetroot juice as a substitute for sodium nitrite. This goal was achieved through the implementation of a mixed salting method, whereby the surface of the meat semi-product was rubbed with a reduced amount of salt, including 0.0005 kilograms of sodium nitrite per kilogram of meat weight, compared to standard technology, and the rest of the salting mixture, which contained 0.0045 sodium nitrite, was injected deep into the semi-product as an aqueous solution. The source of nitrite was beetroot juice rich in nitrate ion, 0.03 dm3 of which contained 0.0052 kilograms of sodium nitrate, sufficient to synthesize 0.0045 kilograms of nitrite ion per kilogram of meat raw material. The chosen salting method reduced the amount of sodium nitrite from 0.015 to 0.005 kilograms per kilogram of meat product compared to the classical method, and the addition of beetroot juice made it possible to give the product a uniform colour throughout. Contamination of the product with dangerous microflora was prevented by adding a preparation containing bacteria of the Pediococcus acidilactici and Staphylococcus carnosus strains to the syringe solution. A positive effect of Pediococcus acidilactici was found, which was achieved by accelerating the pH of the meat mass to 5.0÷5.5, which stopped the growth of most dangerous microorganisms, including Shigella spp., Salmonella spp., Clostridium difficile and Escherichia coli. The product was protected from the development of Listeria monocytogenes bacteria by bacteria of the Staphylococcus carnosus strain. The proposed technology can be used in the food industry in the manufacture of raw meat products, which will significantly reduce the negative impact of sodium nitrite on human health

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Efficiency оf Using Plant Antioxidants іn the Meat Processing Industry

RODIONOVA¹

2022

Scientific Horizons

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A decrease in the nutritional value and a reduction in the shelf life of meat and meat products occurs primarily due to lipid peroxidation and microbial contamination of the product during the cold chain. The intensive development of organic animal husbandry requires market operators to ban the use of synthetic preservatives in the food industry and strictly control their use at production facilities. However, although plant extracts look promising as an alternative to antibiotics or chemical preservatives, there is extraordinarily little available information about the effective dose that can be used without the risk of toxic effects in consumers, which determined the relevance of this study. The purpose of this study was to analyse the effectiveness of using plant extracts as natural antioxidants for the meat processing industry. To fulfil the purpose of this study, an analytical method was used. The main factors that reduce the quality and safety of food products during storage were analysed. The paper analyses the effectiveness of using natural, biologically safe antioxidants for the meat processing industry. It was found that the use of bioantioxidants allows minimising oxidative changes and microbial contamination, which can adversely affect the quality of meat and meatbased products. Based on the literature data, it was found that extracts of spicy plants (rosemary, green tea, sage, cloves, mustard, nutmeg, licorice root, ginger, garlic), berries (black currant, cranberry, strawberry, pomegranate, Maki and goji berries, grapes, barberry, plum) and their compositions are effective natural antioxidants that ensure long-term food storage. The intensive development of organic animal husbandry on the territory of Ukraine requires market operators to ban the use of synthetic preservatives in the food industry and strictly control their use at the production facilities of market operators

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Екстракт Журавлини В Технології Варених Ковбас З М’ясом Водоплавної Птиці

Cited by 3 publications

References 0 publications

Analysis of the influence of rosemary and grape seed extracts on oxidation the lipids of peking duck meat

Analysis of the influence of rosemary and grape seed extracts on oxidation the lipids of peking duck meat

Improving the technology for the production of raw dried beef products

Efficiency оf Using Plant Antioxidants іn the Meat Processing Industry

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