MODERN TECHNOLOGIES FOR MODIFICATION OF MEAT PRODUCTS USING NATURAL FOOD ADDITIVES

Abstract

Modern meat processing production is constantly developing, introducing new technologies and innovative approaches. One of these areas is the use of food additives. These substances allow not only to improve the taste and appearance of finished products, but also to ensure their safety and increase the shelf life. In the course of the work, the scientific basis for the use of vegetable fillers based on onions and carrots was developed, their composition for the production of boiled sausages was substantiated. The functional and technological properties of meat products with vegetable fillers were studied, which provide new solutions for the quality of products, and the rational level of onion introduction into meat raw materials was substantiated. According to the results obtained in the study of peroxide and thiobarbituric numbers in boiled sausages, the fact of inhibition of oxidative processes in the fat fraction of boiled sausages in the presence of vegetable fillers in the product was established. It was found that the introduction of onions and carrots increases the biological value, antioxidant activity, and color stabilization. It was established that the introduction of vegetable fillers allows to increase the biological value, improve the functional and technological properties and reduce the cost of boiled sausage. Based on the data obtained on changes in the structural and mechanical properties, moisture-binding capacity and oxidation intensity of animal fats, it was established that at a concentration of 2,5%, the antioxidant properties of onion components are insufficiently manifested; increasing the onion content to 7% is inappropriate due to the general deterioration of organoleptic indicators, such as aroma and taste. Thus, it can be recommended, when making minced meat, to add onion in the amount of 5% and onion together with carrots in the amount of 5% and 10%, respectively, which will allow to obtain finished sausage products with high quality indicators. The results of the research formed the basis for the development of the technology of boiled sausages using the properties of vegetable fillers based on onions and carrots.