The substantiation of the expedience of using antioxidants of a natural origin to decelerate oxidation processes in different meat products is an urgent direction of these studies. The prospective way of a solution of the problem of meat products oxidation spoilage is the use of vegetable extracts. The experimental studies of the effective use of the composition of rosemary and grape seed extracts in Peking duck forcemeat at the long storage were realized. Their influence on the dynamics of hydrolytic and peroxide oxidation of forcemeat lipids was studied. The analysis of oxidation secondary products accumulation was realized at the same time.
The positive effect of the combined use of rosemary and grape seeds extracts on frozen Peking duck forcemeat was established, the optimal concentration of offered preparations was determined.
Aspects for the use of regional raw materials in ground food technology require further study of functional and technological properties to be able to predict them depending on the chemical composition of raw materials and processing methods. The aim of our research was to comparatively study the chemical composition, functional-technological, rheological properties of fish raw materials, and duck meat in terms of their possible compatibility in meat-containing products. The subject of our research was representatives of the regional aquaculture Carassius gibelio and Hypophthalmichthys molitrix, as well as the meat of Muscovy duck (Cairina moschata). It has been established that the nutritional value of freshwater aquaculture objects Carassius gibelio and Hypophthalmichthys molitrix is virtually identical in protein and fat content, making them interchangeable in terms of nutritional balance when developing the combined product. The ratio of protein and fat to water for duck meat is higher 3.54 – 4.88 times that of aquaculture, which can be used in the selection of components of the formulation of emulsified products, taking into account the nutrient balance. It has been confirmed that the addition of salt enhances water holding capacity, water binding capacity, and fat holding capacity. Water holding and water-binding capacities of minced fish are higher due to higher water levels, which, combined with the low-watering duck meat, can be predicted to create a forcemeat system with high functional-technological properties. The ability to emulsification and retain fat in the state of emulsion in minced duck meat has proved to be better, which when combined with fish minced meat can compensate for the ability to retain fat in the system of combined products. A combination of regional aquaculture with waterfowl meat will not only improve the functional and technological parameters of combined minced systems but also balance them by correcting the composition of proteins and fats.
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