The efficiency of stabilizing the oxidative spoilage of meat-containing products with a balanced fat-acid composition

Authors

DOI:

https://doi.org/10.15587/1729-4061.2020.205201

Keywords:

meat-containing semi-smoked sausage, duck meat, unsaturated fatty acids, rosemary extract.

Abstract

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.

Author Biographies

Nataliia Bozhko, SumDU Medical Institute Sanatorna str., 31, Sumy, Ukraine, 40018 Sumy State University Rymskoho-Korsakova str., 2, Sumy, Ukraine, 40007

PhD, Associate Professor

Department of Biophysics, Biochemistry, Pharmacology and Biomolecular Engineering

Vasyl Pasichnyi, National University of Food Technologies Volodumurska str., 68, Kyiv, Ukraine, 01601

Doctor of Technical Sciences, Professor, Head of Department

Department of Technology of Meat and Meat Products

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

PhD, Associate Professor, Head of Laboratory

Problem Scientific and Research Laboratory

Vasil Tischenko, Sumy National Agrarian University Herasyma Kondratieva str., 160, Sumy, Ukraine, 40021

PhD, Associate Professor

Department of Technology of Milk and Meat

Igor Strashynskyi, National University of Food Technologies Volodumurska str., 68, Kyiv, Ukraine, 01601

PhD, Associate Professor

Department of Technology of Meat and Meat Products

Oleksandr Kyselov, Sumy National Agrarian University Herasyma Kondratieva str., 160, Sumy, Ukraine, 40021

PhD, Associate Professor

Department of Biochemistry and Biotechnology

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Published

2020-06-30

How to Cite

Bozhko, N., Pasichnyi, V., Marynin, A., Tischenko, V., Strashynskyi, I., & Kyselov, O. (2020). The efficiency of stabilizing the oxidative spoilage of meat-containing products with a balanced fat-acid composition. Eastern-European Journal of Enterprise Technologies, 3(11 (105), 38–45. https://doi.org/10.15587/1729-4061.2020.205201

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Vol. 3 No. 11 (105) (2020): Technology and Equipment of Food Production

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Technology and Equipment of Food Production

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Copyright (c) 2020 Nataliia Bozhko, Vasyl Pasichnyi, Andriy Marynin, Vasil Tischenko, Igor Strashynskyi, Oleksandr Kyselov

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