Qualimetric Assessment of the Antioxidant Activity of Food Antioxidants in Meat Systems

Introduction: Lipid oxidation is one of the main reasons for the deterioration of the quality of meat products during their storage. Under the influence of tissue enzymes, as well as as a result of microbiological contamination, the quality of chopped semi-finished meat products during storage is significantly reduced. The use of plant extracts with antioxidant activity in the production of minced meat seems to be a sustainable option for reducing the consumption of synthetic antioxidants.

Purpose: substantiation of the effectiveness of using rosemary extract as an antioxidant for meat systems and comparative qualimetric assessment of the activity of rosemary extract and sodium isoascorbate during the storage of minced meat.

Materials and Methods: Samples of minced meat made from trimmed pork and 2nd grade beef, in a 1:1 ratio, with the addition of fat, salt and rosemary extract (RE) in the amount of  0.2%. A sample of minced meat without the addition of antioxidants was used as a control sample. In the minced meat samples, the indicators of oxidative stability were studied according to the time of the induction period (hours) on the Rancimat device in accordance with GOST 31758–2012, as well as organoleptic indicators in accordance with GOST 9959–2015 “Meat and meat products. General conditions for organoleptic assessment”, pH changes were carried out using a Testo 205 portable pH meter.

Results: The article presents experimental data on the study of organoleptic, physico-chemical parameters of minced meat, as well as indicators of their stability during storage (pH, assessment of induction time). A comparative assessment of the effectiveness of natural and artificial antioxidants was carried out.

Conclusion: The feasibility of using rosemary extract has been experimentally confirmed. It has been established that the addition of rosemary extract helps to extend shelf life and increase the resistance of the product to oxidation. It has been proven that the use of rosemary extract to stabilize the lipids of minced meat can reduce the rate of hydrolysis products formation, as well as primary and secondary oxidation. The experimental data obtained can be used in the production of sausages and minced semi-finished products.

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