THE NATURAL ADDITIVE WITH ANTIOXIDANT PROPERTIES FOR MEAT PRODUCTS
Oksana Savinok, Inna Litvinova, Aco Kuzelov
Odessa National Academy of Food Technologies, Odessa, Ukraine
savoksamit@mail.ru
The possibility of application of polyfunctional additive with antioxidant properties in meat products has been considered in the article. The additive has been obtained as a result of phenol compounds and polysaccharide combination. The biologically active components have been extracted by microwave extraction from grape seeds. The correlation of the compounds polyphenols and polysaccharide has been optimized, the mechanism of their interaction has been determined. The technology of its application in meat products has been worked through. The significant decrease of the amount of peroxide compounds in the product with the additive during storage has been found out, stability of the introduced compounds towards technological factors influence, including high temperatures, has been pointed out.
Keywords: meat products; polyphenols; polysaccharide; antioxidant properties
|
