The technology of meat snacks using CO₂ spice extracts in their formulations

Abstract

In this research work, the technology for meat snacks with increased antioxidant activity has been developed due to the use of CO2-extracts of dry spices of the same name in their formulations. The authors have determined the physicochemical parameters of CO2-extracts; in particular, the ether and acid numbers, refractive indices, density, solubility. Dry matter content have been determined. Applying computer modeling, formulations of meat snacks (thins) with high antioxidant activity have been developed, which amounted to 425 for CO2-extract of basil; 483 - for CO2-extract of coriander; 435, 420, 430 - for CO2-extracts of marjoram, black allspice, and paprika, respectively. The work also defines the conditions for the sorption on edible salt affected by CO2-extracts for the purpose of using in meat thins technology.