Revealing the influence of herbal additives on the qualitative indicators of semi-finished camel

Abstract

   The effect of plant extracts with antioxidant properties on oxidative processes in boiled sausages was studied. Camel meat contains: phosphorus, magnesium, and potassium. This meat has a large amount of vitamins: A, B1, B2, C and E. In terms of protein content (15.1%), camel meat is inferior to beef and in terms of fat (11.5 %) inferior to other types of meat. However, camel meat is rich in vitamins and trace elements. Also, camel meat contains phosphorus 216–234 mg, which is higher than that of beef. The disadvantage of boiled camel sausages is a short shelf life. As a result, it was decided to add herbal supplements with antioxidant properties. Using the response surface methodology, the plan was built for two variables - the concentration of ginger root powder and sea buckthorn powder. The minimum acid number appeared at 0.018 % ginger root powder and 0.035 % sea buckthorn powder. The minimum peroxide value was obtained at 0.028 % L-ginger root and 0.010% sea buckthorn powder, and the minimum TBARS was found at 0.030% ginger root powder and 0.050% sea buckthorn powder. Proposed concentration of ginger root powder with optimal resistance to oxidation and lipolysis. The shelf life was also determined in comparison with the control.