Вестник МГТУ, 2021, Т. 24, №4.

Войцеховская Л. И. и др. Влияние биологически активных соединений. the study of various rosemary preparations for microbiological parameters and oxidative stability of MDPM amid freezing storage is described. Rosemary was used in the form o f a dried mass (2.0 %), water and alcohol extracts (2.0 %), and essential oil (0.2 %). During the entire storage period, the use of rosemary preparations did not significantly affect the number of Enterobacteriaceae, but significantly limited the growth of E. coli. Based on the thiobarbituric value, it was concluded that rosemary preparations, with the exception of the aqueous extract, reduced lipid oxidation in MDPM during freezing storage for 4 months. The positive effect of DHQ and the rosemary extract as bioflavonoids on human health has been proven by many years of experimental and clinical studies of medical institutions (Kostyrya et al., 2015). The published research results confirm the advisability of using selected natural antioxidants for long-term storage o f fat- containing products, primarily meat, since their presence in products is perceived by consumers positively (Semenova et al., 2006). Oxidative spoilage o f meat and meat products is mainly caused by lipid peroxidation generated by reactive oxygen species; therefore, the degree of oxidative changes in fats is considered by the magnitude and dynamics of changes in acid number (AN), which is determined by free fatty acids contained in fat. The acidity of the fat is an indicator of its freshness. An increase in AN values of fat during storage indicates the onset of hydrolytic deterioration of fat. Another important, in this sense, indicator - the peroxide number (PN) - characterizes the content of peroxides in fat. Fatty acids during long-term storage of fat are oxidized by atmospheric oxygen with the formation of intermediate peroxide compounds. Therefore, by the accumulation of peroxides, one can evaluate the initial stage of oxidative deterioration. The effect of antioxidants on the formation of secondary oxidation products can be estimated by analyzing the dynamics of the thiobarbituric number (TBN). The TBN index reflects the development and depth of oxidative changes in the fat phase o f meat products by the quantitative content of malonic aldehyde, the formation of which is considered to be one of the adverse effects of lipid peroxidation. Absolute TBN values less than 0.5 mg/kg indicate the stability of the lipid fraction during storage, an increase in concentration to values over 0.5 mg/kg points out some oxidation, and a value above 1.0 mg/kg means deep oxidative changes (Voitsekhivska et al., 2020). Purpose and tasks of work The purpose of this work is to carry out a set of studies on the use o f known natural antioxidants to ensure the proper resistance o f MDPM to oxidation during cold storage. The achievement of this goal is due to the solution of such basic tasks as: • carrying out completed pilot workings of MDPM using the rosemary extract and DHQ to stabilize lipids and interrupt hydrolytic and chain oxidative processes; • determination o f the optimal amounts and methods o f introducing biologically active compounds into the MDPM; • research of indicators of quality and safety of MDPM, as well as rational values of its physical and chemical parameters; • study of the resistance of MDPM to oxidation. Materials and methods The objects of research were: • fat soluble rosemary (Rosmarinus officinalis) extract produced by Danisco (Denmark); • DHQ - antioxidant for food products obtained from Siberian larch wood; • pilot industrial samples of MDPM using the rosemary extract and DHQ, manufactured in industrial conditions by LLC Khodorovsky Myasokombinat (Lviv region) and LLC IKO IF (Ivano-Frankovsk). The following parameters were determined: • mass content of moisture - by the standard method5; • mass content of fat - by the standard method6; • mass content of protein - by the standard method7; • AN and PN values - by the standard method8; • TBN - by the method presented in (Zhuravskaya et al., 1985). The antioxidant effect of the investigated extracts on meat systems was tested on MDPM samples during their storage. For better distribution in the studied samples, antioxidant extracts were added during stirring in a high-speed cutter. The dosage of the rosemary extract was 0.1 % and 0.025 % - DHQ. The control samples were without the addition of extracts. To accelerate biochemical processes, the prepared samples were stored at 5DSTU ISO 1442:2005. Meat and meat products. Determination of moisture content (reference method). 6DSTU 8380:2015. Meat and meat products. Method of measurement of mass fraction of fat. 7DSTU ISO 937:2005. Meat and meat products. Determination of nitrogen content (Reference method). 8GOST 31470-2012. Poultry meat, edible offal and semi-processed products. Methods for organoleptic and physico­ chemical examinations. 398