A method development for improving the stability of vegetable polyphenol complexes for semi-finished minced meat products with antioxidant effect
https://doi.org/10.21323/2414-438X-2019-4-4-4-11
Abstract
Polyphenolic vegetable complexes are active antioxidants and play an important role in the processes of free radicals quenching in the human body. The aim of the work was to develop an immobilization method as a way for improving the stability of polyphenols in dried cowberry squeezing extract (DCSE) and to develop semi-finished minced meat products with antioxidant effect without changing their nutritional value. Experiments were carried out to study the nutritional value of DCSE. The presence of a large number of polyphenolic compounds in DCSE and a high radical-binding ability of the extract were revealed. Based on the mathematical planning method, an offal paste composition was obtained, which was used to obtain pellets, and the formulation of semi-finished minced meat products with pellets was optimized. It was established that preliminary immobilization of DCSE on offal pellets components allows to increase the level of total antioxidant content in the minced meat. Subsequent heat treatment of semi-finished minced meat products produced from such minced meat showed an increase in stability and, thus, bioavailability of antioxidants and the possibility of obtaining a finished product with antioxidant effect. The antioxidant effect of cowberry squeezing extract in the meat system is proved: accumulation of lipid oxidative decomposition products in the meat system during storage of frozen semi-finished minced meat products was inhibited to a greater extent when using offal pellets with immobilized compounds of cowberry squeezing extract. This work was carried out as part of the State Assignment of the Ministry of Education and Science of the Russian Federation No. 19.5486.2017/BCh and the «Young Scientists of ESSTU‑2019» grant.
Keywords
semi-finished minced meat products,
offals,
dried cowberry squeezing extract,
total antioxidant content,
polyphenols,
sorption,
losses during heat treatment,
peroxide value,
storage
Supporting agencies: This work was carried out as part of the State Assignment of the Ministry of Education and Science of the Russian Federation No. 19.5486.2017/BCh and the «Young Scientists of ESSTU‑2019» grant.
About the Authors
A. V. Gerasimov
East Siberia State University of Technology and Management
Russian Federation
Alexander V. Gerasimov — graduate student, Department «Technology of meat and canned products», 670013, Ulan-Ude, Kluchevskaya str., 40. Tel: +7–983–432–59–58
Russian Federation
Alexander V. Gerasimov — graduate student, Department «Technology of meat and canned products», 670013, Ulan-Ude, Kluchevskaya str., 40. Tel: +7–983–432–59–58
B. A. Bazhenova
East Siberia State University of Technology and Management
Russian Federation
Bayana A. Bazhenova — doctor of technical sciences, professor, Professor, Department «Technology of meat and canned products», 670013, Ulan-Ude, Kluchevskaya str., 40. Tel: +7–902–454–21–46
Russian Federation
Bayana A. Bazhenova — doctor of technical sciences, professor, Professor, Department «Technology of meat and canned products», 670013, Ulan-Ude, Kluchevskaya str., 40. Tel: +7–902–454–21–46
S. D. Zhamsaranova
East Siberia State University of Technology and Management
Russian Federation
Sesegma D. Zhamsaranova — doctor of biological sciences, professor, Professor, Department «Biotechnology», 670013, Ulan-Ude, Kluchevskaya str., 40.Tel: +7–924–652–28–58
Russian Federation
Sesegma D. Zhamsaranova — doctor of biological sciences, professor, Professor, Department «Biotechnology», 670013, Ulan-Ude, Kluchevskaya str., 40.Tel: +7–924–652–28–58
Yu. Yu. Zabalueva
East Siberia State University of Technology and Management
Russian Federation
Yuliya Yu. Zabalueva — candidate of technical sciences, docent, Docent, Department «Technology of meat and canned products», 670013, Ulan-Ude, Kluchevskaya str., 40. Tel: +7–902–564–84–34
Russian Federation
Yuliya Yu. Zabalueva — candidate of technical sciences, docent, Docent, Department «Technology of meat and canned products», 670013, Ulan-Ude, Kluchevskaya str., 40. Tel: +7–902–564–84–34
N. D. Zambulaeva
The Institute of General and Experimental Biology of the Siberian Branch of the Russian Academy of Sciences
Russian Federation
Natalya D. Zambulaeva — engineer, laboratory of Soil Biochemistry, 670047, Ulan-Ude, Sahyanova str., 6. Tel: +7–902–161–22–80
Russian Federation
Natalya D. Zambulaeva — engineer, laboratory of Soil Biochemistry, 670047, Ulan-Ude, Sahyanova str., 6. Tel: +7–902–161–22–80
A. D. Burkhanova
East Siberia State University of Technology and Management
Russian Federation
Anastasia G. Burkhanova — graduate student, Department «Technology of meat and canned products», 670013, Ulan-Ude, Kluchevskaya str., 40. Tel: +7–950–388–43–35
Russian Federation
Anastasia G. Burkhanova — graduate student, Department «Technology of meat and canned products», 670013, Ulan-Ude, Kluchevskaya str., 40. Tel: +7–950–388–43–35
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Review
For citations:
Gerasimov A.V., Bazhenova B.A., Zhamsaranova S.D., Zabalueva Yu.Yu., Zambulaeva N.D., Burkhanova A.D. A method development for improving the stability of vegetable polyphenol complexes for semi-finished minced meat products with antioxidant effect. Theory and practice of meat processing. 2019;4(4):4-11. https://doi.org/10.21323/2414-438X-2019-4-4-4-11
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