Revealing the effectiveness of the effect of plant extracts in meat products
https://doi.org/10.48184/2304-568X-2022-3-114-121
Abstract
This article examines the effect of antioxidants such as dehydroquercetin and ascorbic acid on the quality parameters of meat (thiobarbituric number, acid number and peroxide number). Antioxidants were added in different proportions, as a result of the experiment, the optimal amount for adding to meat was obtained, which was confirmed by a mathematical and statistical method. The results of the study were used to improve the technology and determine the levels of the introduction of plant extracts with antioxidant properties in the production of minced meat semi-finished products. The effect of plant extracts with antioxidant properties on oxidative processes in minced meat products has been studied.
About the Authors
A. M. Tayeva
«Almaty Technological University», JSC
Kazakhstan
Kazakhstan
050012
Tole bi, 100
Almaty
N. K. Abilmazhinova
«Almaty Technological University», JSC
Kazakhstan
Kazakhstan
050012
Tole bi, 100
Almaty
D. A. Tlevlessova
«Almaty Technological University», JSC
Kazakhstan
Kazakhstan
050012
Tole bi, 100
Almaty
B. Sh. Jetpisbayeva
«Almaty Technological University», JSC
Kazakhstan
Kazakhstan
050012
Tole bi, 100
Almaty
G. K. Kuzembaeva
«Almaty Technological University», JSC
Kazakhstan
Kazakhstan
050012
Tole bi, 100
Almaty
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Review
For citations:
Tayeva A.M., Abilmazhinova N.K., Tlevlessova D.A., Jetpisbayeva B.Sh., Kuzembaeva G.K. Revealing the effectiveness of the effect of plant extracts in meat products. The Journal of Almaty Technological University. 2022;(3):114-121. (In Russ.) https://doi.org/10.48184/2304-568X-2022-3-114-121
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