Open AccessThe technology of meat snacks using CO2 spice extracts in their formulations
Author(s) -
Maksim M. Danyliv,
Olga N. Ozherelyeva,
О. А. Василенко,
N M Derkanosova
Publication year - 2022
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/954/1/012018
Subject(s) - food science , chemistry , solubility , spice , antioxidant , dry matter , organic chemistry , botany , biology , electrical engineering , engineering
In this research work, the technology for meat snacks with increased antioxidant activity has been developed due to the use of CO 2 -extracts of dry spices of the same name in their formulations. The authors have determined the physicochemical parameters of CO 2 -extracts; in particular, the ether and acid numbers, refractive indices, density, solubility. Dry matter content have been determined. Applying computer modeling, formulations of meat snacks (thins) with high antioxidant activity have been developed, which amounted to 425 for CO 2 -extract of basil; 483 - for CO 2 -extract of coriander; 435, 420, 430 - for CO 2 -extracts of marjoram, black allspice, and paprika, respectively. The work also defines the conditions for the sorption on edible salt affected by CO 2 -extracts for the purpose of using in meat thins technology.