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 a temperature of 4 ± 2 °С, AN and PN values were determined9 in it with the release o f fat by chloroform10, TBN and the content of volatile fatty acids. Statistical processing of the results obtained was carried out on the basis of calculating the arithmetic mean values and the root mean square error. All experimental data are the results o f 3-5 parallel determinations. Results and discussion We found it appropriate to apply to use antioxidant additives in the following ways based on the analysis of foreign experience and according to the results of our own research. 1. The rosemary extract is added to the chopped meat obtained from manually deboned poultry meat and to the mass obtained from mechanical deboning of the carcasses and the dorsal part according to the standard technological scheme in the amount of 0.1 % to the mass of raw materials and DHQ in the amount of 0.025 % to the mass of raw materials. The mixing of chopped meat with additives is carried out in a mixer, where the chopped meat is being sequentially introduced, and then DHQ - during the rotation of the mixer blades. 2. The components of the minced meat or MDPM are mixed for 4 -6 minutes until a homogeneous mass is formed. Antioxidant additives (DHQ and/or rosemary) are added to the chopped meat during the rotation of the mixer blades. DHQ is added having previously dissolved in alcohol with the concentration of 40 %. To determine the compliance of the MDPM samples used for research with the specifications, industrial workings have been carried out using biologically active compounds. The results of physical and chemical studies are shown in Table 1. Table 1. Physical and chemical parameters of the MDPM samples manufactured in the industrial facilities Таблица 1. Физико-химические показатели образцов МПМО, изготовленных в промышленных условиях Manufacturer of MDPM Sample Mass content, % Mass content of bone inclusions, % Mass content o f calcium, % Mass content of phosphorus, % protein moisture fat ash LLC Khodorovsky Myasokombinat Control 1 12.75 ± 0.09 69.68 ± 0.56 15.84 ± 0.33 1.73 ± 0.08 0.301 ± 0.08 0.097 ± 0.010 0.24 ± 0.04 DHQ added 13.36 ± 0.10 69.42 ± 0.63 15.23 ± 0.26 1.99 ± 0.09 0.292 ± 0.07 0.092 ± 0.009 0.23 ± 0.06 LLC IKO IF Control 2 14.61 ± 0.08 67.35 ± 0.42 16.48 ± 0.35 1.56 ± 0.11 0.183 ± 0.05 0.071 ± 0.010 0.22 ± 0.05 Fat soluble extract of rosemary added 14.32 ± 0.06 67.48 ± 0.35 16.84 ± 0.41 1.36 ± 0.08 0.200 ± 0.06 0.075 ± 0.008 0.22 ± 0.05 The quality and safety indicators of MDPM were determined in control samples produced at each of the enterprises (Control 1 and Control 2). From these batches, samples of MDPM were made with the addition of antioxidants, DHQ and fat-soluble rosemary, in the above dosage. For these samples, quality and safety indicators were also determined in parallel with the control samples. As can be seen from the data presented in Table 1, the addition of these antioxidants did not affect the quality indicators of the experimental samples o f the MDPM. Based on the analysis of the data and taking into account the standards in force, the most acceptable values of the quality and safety indicators o f MDPM were determined, which are shown in Table 2. 9GOST 7702.1-74. Poultry meat. Methods for chemical and microscopic analysis of meat freshness. 10DSTU 8380:2015. Meat and meat products. Method of measurement of mass fraction of fat. 399