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Information × Registration Number 0216U007651, 0115U001555 , R & D reports Title Extending the shelf life of semimanufactured goods and sausages using polyphenolic compounds from grape seeds popup.stage_title Head Savinok Oksana Mykolaivna, Registration Date 10-01-2017 Organization Odessa National Academy of Food Technologies popup.description2 The work is dedicated improvement of technology of sausages and semi manufactured goods using additive with antioxidant properties to preserve the quality indicators and extending the shelf life of products. Experimentally substantiated the feasibility and technological possibility of producing meat products with partial replacement of the main raw material or surface spray application of additive-based polyphenolic compounds. Relevance of the work is the need to reduce the development of oxidative processes of the lipid fraction of meat raw materials, which have a negative impact on the quality indicators and help reduce food and biological value of meat products due to the formation and accumulation of oxidative damage. In addition, these products have a high reactivity and chemical activity, which is detrimental to human health. It is proposed as a key solution to this problem is introduced into meat products additive based on grape seed polyphenolic compounds - inhibitors of free radical reactions and lipid peroxidation products. The effect of additives on the physicochemical, functional, and technological parameters of meat products during storage. It was founded that the proposed additive slows down the oxidative and hydrolytic processes in the model samples, is resistant to high temperatures and atmospheric oxygen. Substantiated rational mass fractions making additive "Maltovin" found that at a concentration of 2.0 %, it shows a positive effect for all studied parameters. Substantiated and improved technological schemes of production of natural semi manufactured goods, pate, sausage, chopped and frozen semi-finished products using the developed additives. Complex study of organoleptic characteristics proved its positive effect on tenderness, juiciness, smooth consistency, and a pleasant and delicate flavour, a distinct smell in all the investigated meat samples. Bacteriological research found that all cultures of microorganisms revealed sensitive to the action of additives, especially melds and yeast. Product Description popup.authors Літвінова Інна Олександрівна Савінок Оксана Миколаївна popup.nrat_date 2020-04-02 Close