Preview

Theory and practice of meat processing

Advanced search

A STUDY ON AN EFFECT OF THE GREEN TEA EXTRACT ON QUALITY AND SHELF LIFE OF ANIMAL FATS DURING STORAGE

https://doi.org/10.21323/2414-438X-2020-5-1-32-42

Full Text:

Abstract

An analysis of an effect of the green tea extract on quality and shelf life of animal fats is presented. It is shown that the rate and depth of fat hydrolysis depend on a storage temperature. The higher the storage temperature, the higher the rate of fat hydrolysis and, consequently, the acid value. During storage for more than 3 days at any temperature, fats (except mutton fat) begin to change their properties. Mutton fat shows the first signs of spoilage (an increase in the acid value of more than 2.2 mg КОН, MAC ND) after 10 days of storage. An insignificant variation in the peroxide value of all tested fats during 10 days of storage, which was within the range of MAC, was established. After 10 days of storage, the rate of formation of peroxides and hydroperoxides rose sharply, which was confirmed by the peroxide value of these fats. Addition of antioxidants of the green tea extract in an amount of 10 g per 100 kg fat ensured appropriate storage of all fat types upon storage conditions that corresponded to the normative and technical documentation.

About the Authors

Konstantin A. Lehukov
Orel State agrarian University named after N. V. Parahin
Russian Federation

Konstantin А. Lehukov —  doctor of agricultural sciences, professor, Department of food products of animal origin

 302019, Orel, Veselaya Sloboda str., 69. Tel.: +7–920–803–50–40  



Sergei S. Tsikin
Orel State agrarian University named after N. V. Parahin
Russian Federation

Sergei S. Tsikin —  candidate of technical sciences, senior lecturer

 Orel, Veselaya Sloboda str., 69. Tel.: +7–953–814–81–71



References

1. Butenko, M. N. (2013). The method for determining the content of dietary proteins, fats and carbohydrates. Agrarian Bulletin of the Urals, 5(111), 9–11. (In Russian)

2. Bogatko, N. M. (2019). Criteria for safety and quality assessment of meat from slaughter animals upon informative indices of animal fat freshness. Current problems of intensive development of animal husbandry, 22–2, 132–139. (In Russian)

3. Zabalueva, Yu. Yu., Bazhenova, B. A., Burkhanova, A. G., Andreeva, S. V. (2019). The effect of rosehip extract on indicators of animal fat oxidation process during storage. ESSUTM Bulletin, 4(75), 46–53. (In Russian)

4. Grigorov, Yu. G., Kozlovskaya, S. G., Medovar, B. Ya. (2014). The role of peculiarities of nutrition in the problem of longevity: longevity. Medical and social aspects. Kiev: Dumka. — 120 p. (In Russian)

5. Ivkova, I. A., Pilyaeva, A. S. (2013). The impact of vegetable fats to increase the shelf life of food products. Bulletin of Omsk State Agricultural University, 2(10), 57–59. (In Russian)

6. Kalashnikova, L. I., Nadykta, V. D. (2014). Effect of heating on the aiological properties of food fats. News of Institutes of Higher Education. Food Technology, 4(430), 31–34. (In Russian)

7. Levachev, M. M., Garbuzov, A. G., Ivaschenko, N. V. (2016). Development of research in the field of the assessment of the biological action of the fatty part of diets. Collection of scientific papers “Theoretical and clinical aspects of nutrition science”, 7, 192–194. (In Russian)

8. Leschukov, K. A., Fedorin, I. Yu. (2014). The method for increasing quality and stability of animal fats during storage. Biology in Agriculture, 4, 5–9. (In Russian)

9. Kalashnikova, L. I., Nazarko, M. D., Lobanov V. G. (2013). Chemical aspects of thermal destruction of fatty acids in frying product. News of Institutes of Higher Education. Food Technology, 5–6(335–336), 8–10. (In Russian) 10. Kireeva, A.V. (2018). Organization of storage and control of stock and raw materials. Bryansk: Bryansk State Agrarian University. — 125 p. (In Russian)

10. Kastornykh, M. S., Kuzmina, V. A., Puchkova, Yu. S. (2014). Commodity research and expertise of edible fats, milk and dairy products. Moscow: Dashkov and K. — 328 p. ISBN978–5–394– 01592–2 (In Russian)

11. Rudakov, O. B. (2011). Techno-chemical control of fats and fat replacers: teaching guide. St. Petersburg: Lan. — 576 p. (In Russian)

12. Maynikova, N. F., Vasilyev, S. O., Antonov, A. O., Popov, O. N. (2014). The Measuring System of Quality Control of Fats in the Food Industry. Transactions TSTU, 20(2), 261–267. (In Russian)

13. Mishanin, Yu. F. (2017). Biotechnology of rational processing of animal raw materials. St. Petersburg: Lan. — 720 p. ISBN978– 5–8114–2562–4 (In Russian)

14. Maliuova, V. I. (2014). About using BHT in fat production. Meat Industry, 4, 47–48. (In Russian)

15. Faivishevskiy, M. L., Grebenshikova, T. Yu., Krylova, V. B., Kuregyan, O. D. (2000). Fat emulsions based on plant proteins and new surfactants (Production of minced meat products). Storage and processing of farm products, 6, 29–33. (In Russian)

16. Федорин, И. Ю. Fedorin, I. Yu., Leschukov, K.A. (2014). A method for increasing quality and stability of animal fats during storage. Network scientific journal of the Oryol State Agrarian University, 2(30), 46–50. (In Russian)

17. Pokrovskiy, A.A. (2014). Biochemical substantiation of the development of products with the increased biological value. Voprosy Pitaniia, 73(1), 23. (In Russian)

18. Rozantsev, E. G. (1992). Health and modern principles of norm setting in rational nutrition. Meat Industry, 3, 8–10. (In Russian)

19. Rogov, I.A., Lipatov, N.N., Aleksashina, V.A. (1984). New trends in the use of non-meat protein ingredients in the technology of combined meat products: Review information. Moscow: TSNIITEI myasomolprom. — 36 p. (In Russian)


For citation:


Lehukov K.A., Tsikin S.S. A STUDY ON AN EFFECT OF THE GREEN TEA EXTRACT ON QUALITY AND SHELF LIFE OF ANIMAL FATS DURING STORAGE. Theory and practice of meat processing. 2020;5(1):32-42. https://doi.org/10.21323/2414-438X-2020-5-1-32-42

Views: 245


Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.


ISSN 2414-438X (Print)
ISSN 2414-441X (Online)