STUDY OF OXIDATION PROCESSES IN DUCK MEAT WITH APPLICATION OF ROSEMARY AND GRAPE SEED EXTRACTS

Abstract

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.