The use of natural polysaccharides in the production of functional meat products

¹ Don State Technical University, 1, Gagarin Sq., 344003 Rostov-on-Don, Russia
² Kalmyk State University named after B.B. Gorodovikov, Pushkin str., 11, 358000 Elista, Republic of Kalmykia

^* Corresponding author: alb9652@yandex.ru

Abstract

The study of consumer properties and preservation of meat products using plant-based substances as preservative additives, in particular Icelandic moss and milk thistle, is of practical and theoretical interest, they contribute to an increase in the shelf life of perishable meat products at low storage temperatures.The study of the effect of extracts of Icelandic cetraria and milk thistle on the qualitative characteristics of meat products is of great interest to meat industry technologists. As a result of the research, the positive effect of milk thistle extract and Icelandic moss on consumer characteristics, microbiological indicators, antioxidant properties and shelf life of meat semi-finished products has been established, which can be increased to four months against the boundary three months of GOST. Its optimal concentration for introduction into the formulations of meat semi-finished products in an amount of 1%, in the form of a 10% aqueous solution, is justified. The introduction of milk thistle extract and Icelandic moss in an amount of 1% in the form of a 10% aqueous solution into the formulation of meat products will increase the shelf life, organoleptic evaluation, while the cost of their production will increase by only 1.7%, which can be compensated by a higher price for the product due to the better consumer characteristics of meat products. The profitability of the experimental products was higher by 9.5% compared to the GOST.