Вестник МГТУ, 2021, Т. 24, №4.

Войцеховская Л. И. и др. Влияние биологически активных соединений. Table 2. Physical, chemical and safety parameters of MDPM with the use of biologically active compounds Таблица 2. Физико-химические показатели и показатели безопасности МПМО с применением биологически активных соединений Parameter Limit Norm Mass content of moisture, % max 70 Mass content of protein, % min 12 Mass content of fat, % max 18 Mass content of calcium11, % min 0.1 Mass content of phosphorus11, % max 0.25 Mass content of bone inclusions11, % max 0.6 Mass content of bone inclusions to 500 pm11, % max 98 Mass content of bone inclusions from 500 pm to 750 pm11, % max 2 Content of volatile fatty acids, mg/100 g max 8 PN, % of iodine max 0.25 AN, mg KOH/1 g o f fat max 3 Temperature of the mass at the press outlet, °Cn max 8 Further, a series of experiments was carried out confirming the effectiveness and usefulness of application, as antioxidants, extracts of rosemary and DHQ. To select effective antioxidants, a number of experiments were carried out comparing the antioxidant activity of biologically active compounds, which are used in practice as antioxidants. At the same time, it was taken into account that the level o f their input into the formulation should not influence the taste, physical and chemical properties of raw meat. For DHQ, this level is in the range of 0.02 g per 100 g, that is, 0.02 %. The maximum permissible concentration the excess of which can affect the formation o f odour and aroma, as well as the taste and colour of the product, is 0.025 %. The study of the effectiveness o f the antioxidant properties of the selected antioxidants (DHQ and the rosemary extract) was carried out by measuring the amount of free fatty acids formed, which is determined by acidity or AN. An increase in the AN values in the samples under study at different stages of the experiment indicates the beginning of hydrolytic oxidation (spoilage) of fat. The content of the peroxides formed in the test samples, which is characterized by the PN, was also determined. Fatty acids during storage of fat are oxidized by atmospheric oxygen with the formation of intermediate peroxide compounds, therefore, by the accumulation of peroxides, that is, by an increase in the peroxide value one can evaluate the initial stage of oxidative deterioration. In preliminary studies, these preparations were added in the maximum amounts recommended by manufacturers for universal use. Our task was to determine the dosage limits of biologically active substances, with which their effective use as antioxidants for MDPM is ensured. It has been found and confirmed in industrial facilities that effective concentrations are 0.1 % for the fat-soluble rosemary extract and 0.025 % for DHQ. Exceeding these concentrations does not significantly affect the antioxidant effect of the studied antioxidants. Studies have been carried out on the oxidative processes of the fatty complex of the MDPM during the refrigerated storage period. The course of the oxidation process in the studied samples was monitored by the change (growth) of PN during storage, the dynamics of this indicator is described in the diagram shown in Fig. 1. The dashed line in the diagram indicates the limit of permissible values. In the cooled state, the dynamics of the oxidation process of the control and experimental samples is almost proportional, the effect of antioxidants is observed to reduce the accumulation of peroxides. On the fourth day, the average values of PN of the prototypes are half the average values of the control ones. In control samples, the amount of formed peroxides reaches a critical value already on the third day - in particular, in Control 2 with a higher mass fraction of fat (Table 1). In experimental samples, a noticeable increase in the oxidation process begins after five days and reaches critical values only on the sixth-seventh days. The dynamics of hydrolytic processes in the fatty complex o f MDPM during storage is presented by diagrams o f changes in AN in Fig. 2. The analysis of the dynamics of the process of chilled MDPM fats hydrolytic decomposition (Fig. 2) shows a gradual increase in the AN level within three days. However, in the samples with the addition of antioxidants, a decrease in the level of formation of free fatty acids is noted in comparison with the control samples already after the first day and is 28 % on the third day. On the fourth day, the AN values o f the control samples reach the critical level, while for the experimental samples for the fourth day, the AN value is 50 % lower than the critical one, that is, the limit is reached only on the seventh day. 11 TU U 10.1-00419880-155:2020. Mechanically deboned poultry meat. Specifications. 400