Scientific Results of the Possibility of Stabilization of Pork Fat on the Native Quercetin Сontaning Raw Material

Abstract

Key words: ABSTRACT Pork fat Quercetin Onions peels extract Biochemical methodsQuercetin-containing plant material (onions peels), which is safe and affordable for further incorporation into products was pre-selected; the technology of obtaining quercetin-containing extracts was developed; the concentration of quercetin in them was determined. The conducted researches have proved the possibility of stabilizing the quality of fat through the inclusion of native quercetin-containing raw materials (onions peels extract).The objects of the study were pork fat, quercetin of the German company Merk, steamed water extract of husk onion. On the model samples, the accumulation of oxidative spoilage products (peroxide and acid numbers) during storage with the addition of onions peels extract and chemically pure quercetin of the German company Merk was determined. Compliance of the studied samples with the established norms was noted on the basis of biochemical studies. The duration of storage of smoked pork fat with antioxidant additives and without them was investigated. Samples of the acidity value with the addition of quercetin and quercetin-containing raw material (onions peels extract) only for 30 days had the limit value of this indicator (1.18 and 1.13 mg KOH/g, respectively), compared to control (1.55 mg KOH/g for 30 days).The study of the dynamics of the accumulation of products of oxidative damage of pork fat showed that in the control sample there was an intense accumulation of peroxides more than 3.2 times to the initial value. The inoculation for samples with the addition of quercetin and onions peels extract for 30 days was 10.1 and 9.8 mmol½O/kg respectively. Relevant research suggests that the addition of quercetin-containing native fat to the pork fat allows the storage period to be extended by 10 days, in comparison with the control sample.