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

Authors

DOI:

https://doi.org/10.15587/1729-4061.2017.108851

Keywords:

lipid oxidation, rosemary extract, grape seeds, acid value, peroxide value.

Abstract

The most common way of solving the problem of oxidative damage to meat products is the use of a variety of antioxidant food additives that allow the purposeful regulation of the processes of oxidation of the lipid fraction of meat systems.

The study explores the effect of an antioxidant composition of rosemary and grape seed extracts on the course of oxidative processes in minced Peking duck meat. It has been determined that its introduction in an amount of 0.12–0.36 % helps slow down the hydrolytic oxidation of the minced meat lipids by 10.5–32.5 %. When the composition is introduced, the stabilization of peroxide oxidation of unsaturated fatty acids occurs. The biggest effect was obtained when adding 0.36 % of the additive, which reduced the PV by more than twice. The amount of secondary oxidation products was the smallest at the end of the storage period of minced meat in a sample with a composition concentration of 0.36 %, when the TBA value was 2.8±0.11 mg MA/kg, which is more than twice as low as the control.

The obtained results prove the possibility of adding the composition of the plant extracts (up to 0.36 %) to improve the stability of meat products to the oxidation damage and to prevent the decline in the product quality.

Author Biographies

Nataliia Bozhko, Sumy National Agrarian University G. Kondratieva str., 160, Sumy, Ukraine, 40021

PhD, Associate Professor

Department of technology of milk and meat

Vasyl Tischenko, Sumy National Agrarian University G. Kondratieva str., 160, Sumy, Ukraine, 40021

PhD, Associate Professor

Department of technology of milk and meat

Vasil Pasichnyi, National University of Food Technologies Volodymyrska str., 68, Kyiv, Ukraine, 01601

Doctor of Technical Sciences, Professor

Department of technology of meat and meat products

Andriy Marynin, National University of Food Technologies Volodymyrska str., 68, Kyiv, Ukraine, 01601

PhD, Associate Professor, Head of Laboratory

Problem research laboratory

Maksym Polumbryk, National University of Food Technologies Volodymyrska str., 68, Kyiv, Ukraine, 01601

PhD, Associate Professor

Department of Livelihoods security

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Published

2017-08-31

How to Cite

Bozhko, N., Tischenko, V., Pasichnyi, V., Marynin, A., & Polumbryk, M. (2017). Analysis of the influence of rosemary and grape seed extracts on oxidation the lipids of peking duck meat. Eastern-European Journal of Enterprise Technologies, 4(11 (88), 4–9. https://doi.org/10.15587/1729-4061.2017.108851

Issue

Vol. 4 No. 11 (88) (2017): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2017 Nataliia Bozhko, Vasyl Tischenko, Vasil Pasichnyi, Andriy Marynin, Maksym Polumbryk

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