The applicability of the number of the scientifically proved the expediency of using aquatic extracts from quercetin-containing raw materials for prolongation of the terms of storage of meat products (sausages and meat broiled semifinished products) with antioxidant properties.
As an object, quercetin is selected as the raw material – onion: red, opulent yellow, shallot, Lei, Garlic, medicinal plants: hypericum perforatum., mother-and-stepmother, chamomile medicinal. It has been established that husk honey, medicinal the plant of mother-and-stepmother, hypericum perforatum, chamomile drug contain the largest amount of bioflavanoid – quercetin (1,50-1,52 %). For research, the onion of red onion and its husk, as widely widespread culture among the family of onions in the territory of Ukraine.
The methods and technological parameters of obtaining extracts from quercetin-containing raw materials for further introduction into meat products have been selected and analyzed. Drinking purified water was chosen as an extractant. According to the organoleptic parameters of extracts for further research, the extract of husk of onions for the medicinal plant mother-and-stepmother was selected for further research. Experimental determination of optimal extraction parameters of quercetin-containing raw materials on the basis of determination of the amount of dry matter, quercetin in the process of extraction of quercetin-containing raw materials: for onion skin − hydromodule 1:25, duration of extraction for 15 minutes at a temperature of 100 °С. In the extract obtained, the dry matter (DM) content was 0,6 %. Since, in meat product formulations, the amount of liquid (water or extract) is limited, it is decided to vaporize the extract obtained (at a temperature of 90-100 °C, 10 times), taking into account the fact that quercetin is a heat-resistant substance. The DM content in the extract after evaporation was 10,7 %, the amount of quercetin was 1 g/dm³. For the medicinal plant, the mother-and-stepmother established the conditions for extraction: the hydromodule 1:10, the duration of 15 minutes, the temperature - 100 ºС, in which the content of DM in the extract – 4,9 %, the amount of quercetin – 3,2 g/dm³. The solution is not to spray the extract obtained. The research revealed the pattern: the larger the hydromodule, the lower the yield of the finished extract. The method of mathematical planning of the experiment derived the equation of regression of optimal parameters of the extraction process of quercetin-containing raw materials.
A microbiological assessment of the stability of the technological properties of extracts from quercetin-containing raw materials has been carried out and it is established that during 72 hours of storage at a temperature of 0...6 °С, they correspond to sanitary-microbiological norms and are safe for their further use in recipes of meat products. In addition, the above extracts exhibit bacteriostatic action, delay the growth of some microorganisms (B.subtilis BT-2, Pseudomonas sp.MI-2).
In order to improve the meat products technology, expand the range and extend the shelf life for further research, the most popular meat products of the Ukrainian population were selected: sausages and meat cut into semi-finished products. The main components of the recipes are: beef 1 grade, pork, beef, poultry mechanical meat. As antioxidants, chemically pure quercetin was introduced by the German company Merk, quercetin Borschagovsky chemical pharmaceutical plant, a steamed aqueous extract from onion skin and an extract of medicinal plants mother-and-stepmother.
According to the organoleptic parameters, it was found that the use of onion peel extract allows obtaining a product with a pleasant aroma and pink color. In the process of storage in sausages with the addition of the mother-mother-stepmother extract and quercetin Borshchagovsky CPF on the 5th and 7th day, respectively, there was an unpleasant smell, and therefore they decided not to be added to meat products in the future.
It was established that the addition of quercetin and quercetin-containing raw materials to formulations did not significantly affect the physico-chemical and functional technological parameters and the biological value of meat products (moisture content, fat, protein, wetting ability, pH).
It was proved, in accordance with the dynamics of oxidative processes and microbiological parameters, that the addition of the onion skin extract in the amount of 20 dm3 per 100 kg of unsalted meat raw material allowed to prolong the storage period of sausages for 7 days and frozen semi-finished products for 10 days in comparison with control samples.
