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- W4214676252 abstract "Abstract The article is devoted to question of investigation the possibility of using aqueous extracts of Sílybum mariánum and Arctostaphylos uva-ursi (L.) Spreng fruits as a food preservative. Inclusion of the extracts into the formulation of minced meat semi-prepared products impact on shelf life was avaluated by pH, peroxide value and free fatty acid value determination, results of microbiological analysis during frozen storage at -18°C. Based on the data obtained, it is possible to indicate a less intense process of lipid oxidation in chopped meat of semi-prepared meat product “Kotlety osobye” contained the aqueous extracts of milk thistle and bearberry in established storage conditions. At the same time addition of the extracts for shelf-life extension is appropriate only at a concentration close to 10%. Increasing concentration of the extract to 20% causes bitterness, which negatively affects consumer qualities of the product. Substitution of 1% bread with this extract can’t cause reliable and significant changes in pH value, water-holding capacity of the samples and organoleptic properties of the fried product." @default.
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- W4214676252 date "2022-02-01" @default.
- W4214676252 modified "2023-09-26" @default.
- W4214676252 title "Increasing the shelf life of meat products as the key to ensuring food safety" @default.
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- W4214676252 doi "https://doi.org/10.1088/1755-1315/981/2/022109" @default.
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