Вестник МГТУ, 2021, Т. 24, №4.

Войцеховская Л. И. и др. Влияние биологически активных соединений. In a cooled state, the active formation of secondary oxidation products began from the second day of storage and reached the limit of permissible values in the control samples after the third day of storage. In the experimental samples, the level of secondary oxidation products on the third day was half that in the control, on the fifth day it was 14 % less than the permissible value of 0.5 mg MA per kg and reached a critical value on the sixth day. Conclusion Prevention o f oxidative deterioration of MDPM, which is a mass product of the poultry processing industry in order to extend its permissible shelf life, is of great national economic importance, since it contributes to the rational use of valuable protein raw materials. One of the technologically effective and nutritionally acceptable methods of slowing down oxidative reactions in these meat masses is the use of natural antioxidants from plant raw materials. The completed pilot workings of the MDPM elaborated with the use of the rosemary extract and DHQ to stabilize lipids and interrupt hydrolytic and chain oxidative processes made it possible to determine rational acceptable amounts and methods of introducing biologically active compounds into the meat o f mechanical deboning: for the rosemary extract it is 0.1 %, for DHA - 0.025 %. The study o f AN, PN and TBN as parameters for controlling the oxidative process of MDPM lipids during storage in a refrigerated state confirmed the effectiveness o f using DHQ and the fat-soluble rosemary extract as antioxidants. The antioxidant and stabilizing effect of both drugs is not significantly different, the difference in the level of slowing down o f oxidative processes is explained not by the greater or lesser activity of this or that preparation, but by the different composition o f raw materials and, therefore, by differences in the lipid composition, for example, the content of bone marrow fats, heme pigments or other factors that affect the course of oxidation and hydrolytic processes. The use of the studied biologically active preparations, provided that they are introduced during the technological process or immediately after the manufacture of MDPM in the recommended dosage, guarantees the stability o f the fat complex of MDPM in a refrigerated state for 4 days of storage. In addition, the use o f these antioxidants significantly contributes to the preservation of sensorial parameters (colour, odour), which increases the quality of products. As a result of the research being carried out, the permissible shelf life of MDPM with the use of the rosemary extract and DHQ in a refrigerated state has been determined as 96 hours. Based on the analysis of the literature and the results of the studies performed, it seems advisable to continue the research of the MDPM focusing on the bacterial safety o f this meat raw material, as well as on the possibility o f using other preparations of natural origin that can be used as antioxidants. Conflict of interest The authors declare no conflicts of interest. References Baidalinova, L. S., Sharygina, Ya. I. 2008a. On the issue of lipid stabilization in the production of frozen meat semi-finished products. Materials of the Intern. scien.-pract. conf. Biotechnological systems as one o f the instruments fo r the implementation o f the state program fo r the development o f agriculture and regulation o f the markets o f agricultural products, raw materials and fo o d fo r 2008-2012. 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