A method development for improving the stability of vegetable polyphenol complexes for semi-finished minced meat products with antioxidant effect
Polyphenolic vegetable complexes are active antioxidants and play an important role in the processes of free radicals quenching in the human body. The aim of the work was to develop an immobilization method as a way for improving the stability of polyphenols in dried cowberry squeezing extract (DCSE...
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| Fformat: | Erthygl |
| Iaith: | English |
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The V.M. Gorbatov All-Russian Meat Research Institute
2019-12-01
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| Cyfres: | Теория и практика переработки мяса |
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| Mynediad Ar-lein: | https://www.meatjournal.ru/jour/article/view/123 |
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| author | A. V. Gerasimov B. A. Bazhenova S. D. Zhamsaranova Yu. Yu. Zabalueva N. D. Zambulaeva A. D. Burkhanova |
| author_facet | A. V. Gerasimov B. A. Bazhenova S. D. Zhamsaranova Yu. Yu. Zabalueva N. D. Zambulaeva A. D. Burkhanova |
| author_sort | A. V. Gerasimov |
| collection | DOAJ |
| description | Polyphenolic vegetable complexes are active antioxidants and play an important role in the processes of free radicals quenching in the human body. The aim of the work was to develop an immobilization method as a way for improving the stability of polyphenols in dried cowberry squeezing extract (DCSE) and to develop semi-finished minced meat products with antioxidant effect without changing their nutritional value. Experiments were carried out to study the nutritional value of DCSE. The presence of a large number of polyphenolic compounds in DCSE and a high radical-binding ability of the extract were revealed. Based on the mathematical planning method, an offal paste composition was obtained, which was used to obtain pellets, and the formulation of semi-finished minced meat products with pellets was optimized. It was established that preliminary immobilization of DCSE on offal pellets components allows to increase the level of total antioxidant content in the minced meat. Subsequent heat treatment of semi-finished minced meat products produced from such minced meat showed an increase in stability and, thus, bioavailability of antioxidants and the possibility of obtaining a finished product with antioxidant effect. The antioxidant effect of cowberry squeezing extract in the meat system is proved: accumulation of lipid oxidative decomposition products in the meat system during storage of frozen semi-finished minced meat products was inhibited to a greater extent when using offal pellets with immobilized compounds of cowberry squeezing extract. This work was carried out as part of the State Assignment of the Ministry of Education and Science of the Russian Federation No. 19.5486.2017/BCh and the «Young Scientists of ESSTU‑2019» grant. |
| first_indexed | 2024-04-10T02:13:40Z |
| format | Article |
| id | doaj.art-24476b20420c4c7f8159821e5afa134c |
| institution | Directory Open Access Journal |
| issn | 2414-438X 2414-441X |
| language | English |
| last_indexed | 2025-03-14T10:02:29Z |
| publishDate | 2019-12-01 |
| publisher | The V.M. Gorbatov All-Russian Meat Research Institute |
| record_format | Article |
| series | Теория и практика переработки мяса |
| spelling | doaj.art-24476b20420c4c7f8159821e5afa134c2025-03-02T11:18:59ZengThe V.M. Gorbatov All-Russian Meat Research InstituteТеория и практика переработки мяса2414-438X2414-441X2019-12-014441110.21323/2414-438X-2019-4-4-4-11102A method development for improving the stability of vegetable polyphenol complexes for semi-finished minced meat products with antioxidant effectA. V. Gerasimov0B. A. Bazhenova1S. D. Zhamsaranova2Yu. Yu. Zabalueva3N. D. Zambulaeva4A. D. Burkhanova5East Siberia State University of Technology and ManagementEast Siberia State University of Technology and ManagementEast Siberia State University of Technology and ManagementEast Siberia State University of Technology and ManagementThe Institute of General and Experimental Biology of the Siberian Branch of the Russian Academy of SciencesEast Siberia State University of Technology and ManagementPolyphenolic vegetable complexes are active antioxidants and play an important role in the processes of free radicals quenching in the human body. The aim of the work was to develop an immobilization method as a way for improving the stability of polyphenols in dried cowberry squeezing extract (DCSE) and to develop semi-finished minced meat products with antioxidant effect without changing their nutritional value. Experiments were carried out to study the nutritional value of DCSE. The presence of a large number of polyphenolic compounds in DCSE and a high radical-binding ability of the extract were revealed. Based on the mathematical planning method, an offal paste composition was obtained, which was used to obtain pellets, and the formulation of semi-finished minced meat products with pellets was optimized. It was established that preliminary immobilization of DCSE on offal pellets components allows to increase the level of total antioxidant content in the minced meat. Subsequent heat treatment of semi-finished minced meat products produced from such minced meat showed an increase in stability and, thus, bioavailability of antioxidants and the possibility of obtaining a finished product with antioxidant effect. The antioxidant effect of cowberry squeezing extract in the meat system is proved: accumulation of lipid oxidative decomposition products in the meat system during storage of frozen semi-finished minced meat products was inhibited to a greater extent when using offal pellets with immobilized compounds of cowberry squeezing extract. This work was carried out as part of the State Assignment of the Ministry of Education and Science of the Russian Federation No. 19.5486.2017/BCh and the «Young Scientists of ESSTU‑2019» grant.https://www.meatjournal.ru/jour/article/view/123semi-finished minced meat productsoffalsdried cowberry squeezing extracttotal antioxidant contentpolyphenolssorptionlosses during heat treatmentperoxide valuestorage |
| spellingShingle | A. V. Gerasimov B. A. Bazhenova S. D. Zhamsaranova Yu. Yu. Zabalueva N. D. Zambulaeva A. D. Burkhanova A method development for improving the stability of vegetable polyphenol complexes for semi-finished minced meat products with antioxidant effect Теория и практика переработки мяса semi-finished minced meat products offals dried cowberry squeezing extract total antioxidant content polyphenols sorption losses during heat treatment peroxide value storage |
| title | A method development for improving the stability of vegetable polyphenol complexes for semi-finished minced meat products with antioxidant effect |
| title_full | A method development for improving the stability of vegetable polyphenol complexes for semi-finished minced meat products with antioxidant effect |
| title_fullStr | A method development for improving the stability of vegetable polyphenol complexes for semi-finished minced meat products with antioxidant effect |
| title_full_unstemmed | A method development for improving the stability of vegetable polyphenol complexes for semi-finished minced meat products with antioxidant effect |
| title_short | A method development for improving the stability of vegetable polyphenol complexes for semi-finished minced meat products with antioxidant effect |
| title_sort | method development for improving the stability of vegetable polyphenol complexes for semi finished minced meat products with antioxidant effect |
| topic | semi-finished minced meat products offals dried cowberry squeezing extract total antioxidant content polyphenols sorption losses during heat treatment peroxide value storage |
| url | https://www.meatjournal.ru/jour/article/view/123 |
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