THE INVESTIGATION OF LECITHINE ANTIOXIDANT ABILITY UNDER CONSIST OF RPOTEIN-FATS EMULSION BASED ON ANIMALS’ FATS
https://doi.org/10.31677/2311-0651-2022-35-1-18-24
Abstract
The high concentration fats in meat products is important value in terms of a healthy nutrition as well as keeping their quality on long-term period. The shelftime of a number of meat products is limited by oxidative processes in their fat’s component. The producers can offer the meats products with substitute animal fats on protein-fat emulsion in response to consumer demand for low-fat products. The added water content in emulsions reducers the stability of the products during storage process. The research aims to investigate the influence of lecithine on the intensity and dynamics of oxidation lipids of protein-fat emulsion during storage at below-freezing temperature. The subjects of research were protein-fat emulsions with various levels of lecithine addition. Changes in acid, peroxide and thiobarbiturate numbers during storage of protein-fat emulsions with addition of lecithine indicate stabilization of oxidation processes of lipid fraction.
About the Authors
M. V. Patshina
Kemerovo State University
Russian Federation
Russian Federation
Ph.D. in Technical Sciences, Associate Professor
Kemerovo
G. V. Gurinovich
Kemerovo State University
Russian Federation
Russian Federation
Doctor of Technical Sciences, Associate Professor
Kemerovo
I. S. Patrakova
Kemerovo State University
Russian Federation
Russian Federation
Ph.D. in Technical Sciences, Associate Professor
Kemerovo
S. A. Seregin
Kemerovo State University
Russian Federation
Russian Federation
Ph.D. in Technical Sciences, Associate Professor
Kemerovo
N. S. Goriunova
Kemerovo State University
Russian Federation
Russian Federation
Master’s Student
Kemerovo
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Review
For citations:
Patshina M.V., Gurinovich G.V., Patrakova I.S., Seregin S.A., Goriunova N.S. THE INVESTIGATION OF LECITHINE ANTIOXIDANT ABILITY UNDER CONSIST OF RPOTEIN-FATS EMULSION BASED ON ANIMALS’ FATS. Innovations and Food Safety. 2022;(1):18-24. (In Russ.) https://doi.org/10.31677/2311-0651-2022-35-1-18-24
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