Open AccessInfluence of natural antioxidants on quality indicators of semi-finished products from meat of broilers
Author(s) -
Nadezhda Kuzmina,
O. Yu. Petrov,
Ekaterina A. Savinkova
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/421/2/022074
Subject(s) - organoleptic , food science , recipe , broiler , raw material , chemistry , mathematics , organic chemistry
The purpose of researches is the effectiveness of the use of dihydroquercetin bioflavonoid in comparison with other natural antioxidants in the recipe of semi-finished products from broiler chicken meat, which testifies to its high biological activity, positive influence on the quality characteristics and yield of the finished products, without reducing their organoleptic characteristics was studied. For achievement of a goal addition of antioxidants is provided in control specimens. we conducted laboratory researches on definition of the main physical and chemical, structural and mechanical and functional running characteristics on raw materials. Change of content of the main feedstuffs naturally affected the caloric content of test pieces. In connection with decrease in contents in them in fat and protein, the caloric content of forcemeats of the test pieces containing antioxidants decreased on average by 12,49%, relative to a control. In researches it is objective established that addition of antioxidants, promotes increase in processing and consumer properties of the finished product.