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INVESTIGATION OF THE INFLUENCE OF THE ROSEMARY EXTRACT ON THE OXIDIZING STABILITY OF FATS OF SEMI-SMOKED SAUSAGES WITH PEKING DUCK MEAT

Sciprofile linkNataliia Bozhko, Vasyl Pasichnyi, Sciprofile linkA. Marynin, Sciprofile linkВасиль Тищенко, Igor Strashynskyi, Sciprofile linkOleksandr Kyselov
Published: 31 May 2020
EUREKA: Life Sciences , Volume 3, pp 18-25; doi:10.21303/2504-5695.2020.001321

Abstract: The work is devoted to studying the fatty-acid composition and biological efficiency of a developed meat-containing semi-smoked sausage, based on duck meat with the balanced fatty-acid composition, investigating the effectiveness of using a rosemary extract in a technology of sausages with a high content of unsaturated fatty acids. It is confirmed, that the fatty-acid composition of meat-containing semi-smoked sausage of Peking duck is characterized by the optimal ratio of PUFA and SFA that is 0.33, at standard 0.2–0.4. The ratio between FA families w-3/ w-6 in the developed products is from 1:11 at recommended physiological norms of the ideal composition of lipids in a meat product as 1:10. Introduction of the rosemary extract in amount 0.02–0.06 % of the forcemeat mass decelerates hydrolytic oxidation of forcemeat lipids, favors deceleration of peroxide oxidation of lipids in a meat-containing semi-smoked sausage, decreasing the amount of peroxides in practically five times. The positive influence of the introduced antioxidant on accumulation of secondary oxidation products is noticed. Their summary amount was the least at the end of the storage term of ready products with the rosemary extract as 0.38–0.80 mg of МА/kg of the product that is 2.54–3.94 times lower than in a control sample. The most stabilizing effect on the process of lipids oxidation is obtained at introducing the rosemary extract in amount 0.06 % that allows to decrease the speed of oxidation processes in the product almost twice

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