Cranberry extract in the technology of boiled sausages with meat waterfowl
The article is devoted to the study of the efficacy of use of cranberry extract in the technology of meat-containing cooked sausages with Peking duck meat and Turkey meat mechanically separated. At the present stage of development of the meat industry is a topical issue of synthetic search for alternative, effective drugs of natural origin that can slow the oxidative processes and have a high antioxidant activity. Meat waterfowl is a promising raw material for the meat industry, but it has a high content of lipids at the expense of the fraction of mono – and polyunsaturated fatty acids, which are sensitive to oxidation under influence of air oxygen. It is known that have this property of bioflavonoids many plants and their extracts. The article presents the results of a study of the effect of cranberry extract on the occurrence of oxidative processes in meat-containing boiled sausages with meat Peking duck and poultry meat mechanically deboned Turkey with a fat content above 20%. Cranberry extract was added to minced meat in the amount of 0.01%, 0.02%, 0.03% by weight of meat. It was found that the use of cranberry extract in the technology of cooked sausage meat-containing can slow the occurrence of oxidative processes. The most effective concentration of the drug turned out was the cranberry extract in an amount of 0.02%. The sensory evaluation showed that the addition of cranberry extract did not worsen the organoleptic characteristics of the product. The optimal organoleptic characteristics were meat-containing sausage boiled Duck with the addition of 0.02% cranberry extract.
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