Study of the effect of onion husk ethanol extract on the chemical composition and microstructure of meat pates
| Autor: | N. V. Kupaeva, Yu. I. Bogdanova, A. A. Motovilina, D. A. Utyanov, A. S. Knyazeva, M. E. Spirina, V. A. Pchelkina, E. A. Kotenkova |
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| Jazyk: | English<br />Russian |
| Rok vydání: | 2024 |
| Předmět: | |
| Zdroj: | Теория и практика переработки мяса, Vol 9, Iss 1, Pp 75-87 (2024) |
| Druh dokumentu: | article |
| ISSN: | 2414-438X 2414-441X |
| DOI: | 10.21323/2414-438X-2024-9-1-75-87 |
| Popis: | The wide use of antioxidants is due to their involvement in free radical processes in foods and human body. Interest in the use of low-value raw materials providing products with functional properties and increasing their shelf life is rapidly increasing. However, any changes in the formulation and technology may affect the properties and composition of the finished product. During the work, the effect of replacing 34% (sample 1) or 17% (sample 2) beef broth with 70% water-ethanol extract of yellow onion peels in the formulation of the experimental meat pates was investigated. The control product contained only beef broth as liquid. The total antioxidant capacity by the DPPH radical method (TACDPPH), fatty acid composition and amino acid composition were determined; microelement content analysis, proteomic and microstructural studies of meat pate samples with and without the addition of extract were also carried out. For 14 days, TACDPPH values of experimental pates were higher than in control by at least 2.32 times (P |
| Databáze: | Directory of Open Access Journals |
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