STUDY OF THE EFFICIENCY OF NATURAL ANTIOXIDANTS IN STORING POULTRY RAW MATERIAL PROCESSING
Ключевые слова:poultry processing, skin from broiler chicken carcasses, mechanically deboned meat, filet of chilled broiler chicken carcasses, natural antioxidants, vitamins E, C, rutin, dihydroquercetin, oxidation products, storage life.
. The efficiency of using dihydroquercetin as an antioxidant, which increases the duration of storage of
poultry processing raw materials, is investigated.
A comparative assessment of the effectiveness of the natural antioxidants of vitamins E, C, rutin, and
dihydroquercetin was carried out for the duration of storage of minced meat from the fillet, meat of deboned meat
and skin from broiler carcasses. The introduction of antioxidants in the experimental samples of raw materials
ensured, during 28 days of storage, a lower value of the indicators of oxidative spoilage: the acid number by an
average of 74%, and the peroxide number by 1.5-1.7 times, relative to these indicators in the control sample
The use of dihydroquercetin in experimental samples of frozen mechanically deboned meat for long-term
storage, in the studied concentrations, ensured after 1 month of storage a lower value of the oxidative spoilage
indicators: the acid number was 2–10% lower, and the peroxide number was 1.5 and 1.7 times lower, relative to
these indicators in the control sample.
The results confirm the high efficiency of the use of dihydroquercetin as an active antioxidant, which makes it
possible to use it along with existing analogues.