Вестник МГТУ, 2021, Т. 24, №4.

Вестник МГТУ. 2021. Т. 24, № 4. С. 396-407. DOI: https://doi.org/10.21443/1560-9278-2021-24-4-396-407 Introduction Worldwide, the problem of providing consumers with protein products o f animal origin is urgent (Elmadfa et al., 2017), and for this purpose, the products of poultry processing including mechanically deboned poultry meat (MDPM) are used increasingly (Guerra et al., 2003). In terms of its physical and chemical properties, MDPM is similar to the manually separated from the bones and then chopped poultry meat, but differs from it in the high content of bone tissue, bone marrow, connective tissue and fat (Guerra et al., 2007; Bondar et al., 2018). Regulation EC No. 853/20041defines different requirements for mechanically separated meat obtained using methods that do not alter the structure of meat and bone, and methods that change the specified structure and thus significantly increase the calcium content in comparison with hand-deboned meat. According to a normative document of Ukraine2, all the types of meats of the mechanical separation are called "meat separated with the use of mechanical means". If the said separation is fulfilled without changing the structure of the tissues, such a mass is called "mechanically separated meat", if technical means do not allow such a change in the structure to be avoided, the mass is called "mechanically deboned meat" (Yeresko et al., 2017; Sychevskyi et al., 2021). Along with such positive properties as nutritional value and technological acceptability, MDPM has a low resistance to oxidation, a specific red (from bright to dirty) colour, due to technological factors of obtaining and the transition of lipids to hemoproteins of the bone marrow (Sharygina et al., 2011a). MDPM is the most vulnerable among fat-containing foods in terms o f oxidative lipid spoilage. For this reason, experts recommend stabilizing or inhibiting lipid oxidation in general and, in particular, MDPM lipids, by using biologically active substances of natural origin, characterized by high antioxidant activity (Pussa et al., 2009; Perkovets, 2013). A large number of compounds are known to be used to prevent oxidative processes in fats and fat-containing products. Among them, there are antioxidants, which inhibit the process of fat oxidation, and synergists, which enhance the stabilizing effect of individual antioxidants or their mixtures. By their nature, they are natural or synthetic. Today, more attention is paid to natural antioxidants, which include a large number of compounds. Most of them are in a form accessible for assimilation, they increase the nutritional value of products, and some of them show medicinal properties (Denisovich, 2007; Lyucheva, 2008; Reshetnik, 2007). In the last century, the natural ingredient dihydroquercetin (DHQ) was extracted from Siberian larch wood. Laboratory studies o f DHQ have revealed a number of beneficial properties inherent in flavonoids with antioxidant activity - P-vitamins, as well as properties not observed in most other flavonoids. DHQ is an antioxidant of the flavonoid group of P-vitamins, deservedly considered a model one, its antioxidant effect significantly exceeds the level of activity of quercetin and known vitamins A, C and E. The main purpose of introducing DHQ into foods is due to its properties, which include: slowing down oxidative reactions, the ability to strengthen blood vessels and P-vitamin activity. As an antioxidant, DHQ slows down lipid oxidation and makes it possible to produce products with an increased shelf life, and as a capillary protector and a variety of P-vitamins, it allows the production o f health-improving products. In the Russian Federation, DHQ is officially recognized as an antioxidant3, for which adequate and upper permissible levels of DHQ consumption are established in the amount of 240 mg per day4. The use of natural antioxidants to preserve the quality o f products in the domestic meat processing industry has not yet become widespread. However, scientists are actively involved in this issue. Rosemary (Rosmarinus officinalis L.) from the Lamiaceae family is a plant with a pronounced antioxidant and antimicrobial effect. Studies have shown that the complex of rosemary biologically active substances has an inhibitory effect on a wide range of bacteria, including Enterococcus faecalis, Staphylococcus aureus, Staphylococcus epidermidis, Bacillus subtilis and Klebsiella pneumoniae (Dimitrijevic et al., 2007; Zhang et al., 2009; Hac-Szymanczuk et al., 2009; 2017). The introduction technology and methods of industrial application o f the rosemary extract in the meat processing industry have been studied in detail and described in (Sharygina et al., 2011a; 2011b; Baidalinova et al., 2008a; 2008b; 2009). In food stuffs and products of the meat processing industry, the rosemary extract limits the rate o f lipid peroxidation and the formation of metmyoglobin in raw materials. Acting as a trap for free radicals, carnosic acid and carnosol block oxidation processes and thus increase shelf life, expand the range of natural colours, and improve the texture and taste profile of the finished product. At the same time, only a few sources report on the features of the use of herbal preparations to ensure storage stability of MDPM (Hassan et al., 2005; Hac-Szymanczuk et al., 2017). In (Hac-Szymanczuk et al., 2017) 1Council E.U. Regulation (EC) No 853/2004 of the European Parliament and of the Council of 29 April 2004 laying down specific hygiene rules for food of animal origin // Eur. Union. 2004. Р. 55-205. 2Order on Approval of Hygienic Requirements for Poultry Meat and Certain Indicators of Its Quality dated 06 Aug. 2013 № 694 / Ministry of Health of Ukraine. URL : http://zakon.rada.gov.ua/laws/show/z1379-13. 3Enactment of the Chief State Sanitary Physician of 14 November 2001 No 36 "Concerning the Implementation of Sanitary Regulations and Norms 2.3.2.1078-01". 4 Recommended Practice of the State Sanitary and Epidemiological Rationing of the Russian Federation No 2.3.1.1915-04 o f2004 "Recommended levels of consumption of food and biologically active substances". 397