Increasing the shelf life of meat products as the key to ensuring food safety

Abstract

Abstract The article is devoted to question of investigation the possibility of using aqueous extracts of Sílybum mariánum and Arctostaphylos uva-ursi (L.) Spreng fruits as a food preservative. Inclusion of the extracts into the formulation of minced meat semi-prepared products impact on shelf life was avaluated by pH, peroxide value and free fatty acid value determination, results of microbiological analysis during frozen storage at -18°C. Based on the data obtained, it is possible to indicate a less intense process of lipid oxidation in chopped meat of semi-prepared meat product “Kotlety osobye” contained the aqueous extracts of milk thistle and bearberry in established storage conditions. At the same time addition of the extracts for shelf-life extension is appropriate only at a concentration close to 10%. Increasing concentration of the extract to 20% causes bitterness, which negatively affects consumer qualities of the product. Substitution of 1% bread with this extract can’t cause reliable and significant changes in pH value, water-holding capacity of the samples and organoleptic properties of the fried product.