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Revealing the effectiveness of the effect of plant extracts in meat products
- Source :
- Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 3, Pp 114-121 (2022)
- Publication Year :
- 2022
- Publisher :
- Almaty Technological University, 2022.
-
Abstract
- This article examines the effect of antioxidants such as dehydroquercetin and ascorbic acid on the quality parameters of meat (thiobarbituric number, acid number and peroxide number). Antioxidants were added in different proportions, as a result of the experiment, the optimal amount for adding to meat was obtained, which was confirmed by a mathematical and statistical method. The results of the study were used to improve the technology and determine the levels of the introduction of plant extracts with antioxidant properties in the production of minced meat semi-finished products. The effect of plant extracts with antioxidant properties on oxidative processes in minced meat products has been studied.
- Subjects :
- antioxidants
horse meat
dehydroquercetin
ascorbic acid
Technology (General)
T1-995
Subjects
Details
- Language :
- English, Kazakh, Russian
- ISSN :
- 2304568X and 27100839
- Issue :
- 3
- Database :
- Directory of Open Access Journals
- Journal :
- Алматы технологиялық университетінің хабаршысы
- Publication Type :
- Academic Journal
- Accession number :
- edsdoj.400a33401faf4eb689463d08254ac8c6
- Document Type :
- article
- Full Text :
- https://doi.org/10.48184/2304-568X-2022-3-114-121