التفاصيل البيبلوغرافية
| العنوان: |
The Efficiency of Stabilizing the Oxidative Spoilage of Meat-containing Products with A Balanced Fat-acid Composition |
| المؤلفون: |
Bozhko, N. (Nataliia), Pasichnyi, V. (Vasyl), Marynin, A. (Andriy), Tischenko, V. (Vasil), Strashynskyi, I. (Igor), Kyselov, O. (Oleksandr) |
| المصدر: |
Eastern-European Journal of Enterprise Technologies |
| بيانات النشر: |
PC TECHNOLOGY CENTER |
| سنة النشر: |
2020 |
| المجموعة: |
neliti (Indonesia's Think Tank Database) |
| مصطلحات موضوعية: |
ненасыщенные жирные кислоты, м’ясомістка напівкопчені ковбаса, мясосодержащая полукопченая колбаса, экстракт розмарина, meat-containing semi-smoked sausage, duck meat, unsaturated fatty acids, rosemary extract, UDC 637.5.05/07, м'ясо качки, ненасичені жирні кислоти, екстракт розмарину, мясо утки, Indonesia |
| الوصف: |
This paper reports a study of the fatty acid composition of a meat-containing semi-smoked sausage with Peking duck meat that established the biological effectiveness of the product's fat. The rosemary extract application efficiency has been investigated for the course of oxidation processes in a semi-smoked sausage with a high content of unsaturated fatty acids.The high content of the monounsaturated FA C18:1 ω-9 (oleic) has been determined experimentally, 40.37 g/100 g fat. The content of the PUFA ω-3 in a meat-containing semi-smoked sausage made from the meat of Peking duck is 1.22 g/100 g of fat, which satisfies the daily recommended need in essential FA by 27 %. The ratio between the families of the FA w-3/w-6 in the developed products is at least 1:11 at the recommended physiological norms of the perfect fat composition in a meat product of 1:10.The current study has confirmed the high antioxidant activity of rosemary extract and the effective inhibition of the process of lipid oxidation in meat-containing sausages. Introducing a rosemary extract in the amount of 0.02–0.06 % slows down the hydrolytic oxidation of minced meat lipids by 29.13–35.00 %, inhibits the peroxidation of lipids in the meat-containing semi-smoked sausage, thereby reducing the number of peroxides by almost five times.It has been confirmed that stabilizing the peroxidation of lipids in the meat-containing semi-smoked sausage made from Peking duck meat with a high concentration of unsaturated fatty acids should, as a consequence, reduce the concentration of secondary oxidation products. The number of aldehydes and ketones was least at the end of shelf-life of the finished products and was 0.38–0.80 mg MA/kg of the product, which is 2.54–3.94 times lower than that of control sample. The greatest stabilizing effect has been achieved when introducing a rosemary extract in the amount of 0.06 %, which makes it possible to reduce the indicators of oxidative spoilage of fat by more than twice. |
| نوع الوثيقة: |
article in journal/newspaper |
| وصف الملف: |
application/pdf |
| اللغة: |
Indonesian |
| Relation: |
https://www.neliti.com/publications/377594/the-efficiency-of-stabilizing-the-oxidative-spoilage-of-meat-containing-products |
| الاتاحة: |
https://www.neliti.com/publications/377594/the-efficiency-of-stabilizing-the-oxidative-spoilage-of-meat-containing-products |
| Rights: |
(c) Eastern-European Journal of Enterprise Technologies, 2020 |
| رقم الانضمام: |
edsbas.E075D04A |
| قاعدة البيانات: |
BASE |