Study of the effect of plant-based components on the quality indicators of meat products

This study is devoted to the relevance of the use of natural antioxidants and herbal additives to improve the quality of meat products. Improving the quality of meat products and ensuring their stability during storage is one of the most important tasks of modern food industry. The aim of the study was to investigate the effect of dihydroquercetin and soy texturate on the acid number, weight loss and organoleptic properties of cutlet products, and to determine their optimal amount. The study was carried out using the method of full factorial experiment. The effect of different concentrations of dihydroquercetin (0.01%, 0.02%, 0.03%) and soy texturate (10%, 15%, 20%) on quality parameters was evaluated. The results revealed that the sample with the addition of 0.01% dihydroquercetin and 20% soy texturate showed the best results. This combination reduced the acid number to 0.35 mg KOH/g, reduced weight loss during heat treatment to 2% and increased the organoleptic evaluation to 4.92 points. The scientific and practical significance of the study lies in the fact that the results obtained can be used for the production of high-quality meat products in the food industry. The obtained data include practical recommendations for improving the technological and qualitative characteristics of food products, and in addition, the results of the study can be the basis for further study of the effect of additives on shelf life, nutritional and biological value of products.

1. Hazreen-Nita, M. K., Kari, Z. A., Mat, K., Rusli, N. D., Sukri, S. A. M., Harun, H. C., ... & Dawood, M. A. (2022). Olive oil by-products in aquafeeds: Opportunities and challenges. Aquaculture Reports, 22, 100998.

2. Cheng, Q., Sun, D., and Zhou, L. 2021. "Trends in clean-label food production: Role of natural antioxidants and texturates." Journal of Food Science and Technology 58(1): 34–49.

3. Luo, H., Xu, B., and Zhao, X. 2021. "Effects of dihydroquercetin on lipid oxidation and microbial stability in meat products: A comprehensive study." Food Science and Technology 45(3): 567–578.

4. Zhang, Y., Wang, T., and Liu, R. 2021. "Textural and water-holding properties of soy texturate in meat analogues: A review." Plant-Based Foods 12(2): 112–120.

5. Mishra, R., Kaur, P., and Sharma, M. 2018. "Antioxidant and antimicrobial activities of dihydroquercetin in processed meat products." Journal of Food Safety 38(4): e12469.

6. Xu, F., Liu, X., and Chen, Q. 2018. "Dihydroquercetin as a stabilizer for lipid-protein matrices in processed meat systems." Meat Science 92(3): 411–419.

7. Zhao, H., Wu, J., and Yu, W. 2019. "Synergistic effects of antioxidants and plant derivatives on the sensory properties of meat products." Food Chemistry Advances 56(4): 888–900.

8. Hadidi, M., Orellana-Palacios, J. C., Aghababaei, F., Gonzalez-Serrano, D. J., Moreno, A., and Lorenzo, J. M. 2022. "Plant by-product antioxidants: Control of protein-lipid oxidation in meat and meat products." LWT 169: 114003.

9. Lee, J. S., Han, J., and Choi, I. 2022. "Plantbased texturates: Soy applications in improving meatlike texture and water retention." Food Science International 42(5): 701–711.

10. Grasso, S., Smith, G., Bowers, S., Ajayi, O. M., and Swainson, M. 2019. "Effect of Texturised Soy Protein and Yeast on the Instrumental and Sensory Quality of Hybrid Beef Meatballs." Journal of Food Science and Technology 56: 3126–3135.

11. Abilmazhinova, N., Vlahova-Vangelova, D., Dragoev, S., Abzhanova, S., and Balev, D. 2020. "Optimization of the Oxidative Stability of Horse Minced Meat Enriched with Dihydroquercetin and Vitamin C as a New Functional Food." Comptes Rendus de l’Académie Bulgare des Sciences 73(7): 1033–1040.

12. Vlahova-Vangelova, D. B., Ivanova, S. G., Nikolova, T. I., and Gerrard, D. E. 2019. "Improving the Oxidative Stability of Pork by Antioxidant Type Phytonutrients." agriRxiv.

13. Kulazhanov, T. K., Baibolova, L. K., Serikkyzy, M. S., Balev, D. K., and Vlahova-Vangelova, D. B. 2023. "Traceability of Meat Products with Incorporated Functional Ingredients."

14. Zhang, X., Zhao, Y., Zhang, T., Zhang, Y., Jiang, L., and Sui, X. 2023. "Potential of Hydrolyzed Wheat Protein in Soy-Based Meat Analogues: Rheological, Textural and Functional Properties." Food Chemistry: X 20: 100921.

15. Sha, L., and Xiong, Y. L. 2020. "Plant Protein-Based Alternatives of Reconstructed Meat: Science, Technology, and Challenges." Trends in Food Science & Technology 102: 51–61.

16. Bao, Y., and Ertbjerg, P. 2019. "Effects of Protein Oxidation on the Texture and Water-Holding of Meat: A Review." Critical Reviews in Food Science and Nutrition 59(22): 3564–3578.