Investigation of Sausages With Quercetin and Native Quercetin-Containing Raw Materials of Extended Shelf Life

Abstract

Key words: ABSTRACT Quercetin Technology Sausages Microbiological safety Onion husksThe article analyzes the preselected quercetin-containing plant raw materials, which are safe and affordable for the technology of production of meat products, including sausages. The optimum concentration and method of preparation of the product under study was established. Peroxide and acid numbers were determined, microbiological studies of meat products with various additives during storage were conducted. The compliance of the test samples with the established standards has been proved. The dynamics of changes in the level of total insemination of the submitted samples of meat products during storage, as well as the effect of various additives on their microbiological safety, are revealed.