Methods for improving the preservation of natural antioxidants in meat products

The article presents the results of a study into methods for increasing the preservation of polyphenolic compounds in the composition of meat products in terms of expanding product ranges and improving the functional effectiveness of foods. Various quality indicators of a dry extract of lingonberry (DLE) grown in Transbaikal regions were studied. The extract, obtained from lingonberry husks, was characterised by a mass fraction of moisture of 4.52 % and acidity of 5.6 %, having a burgundy colour, a sweet and sour taste and characteristic lingonberry aroma, as well as a free-flowing powder consistency. The DLE was established to have a high total antioxidant content of 382.5 mg / g. With the introduction of 0.2 % DLE into a meat steak recipe, the total content of antioxidants following thermal processing in the final product decreased by 18.7%. In order to increase the antioxidant activity and corresponding preservative effectiveness in the ready-to-serve products, various methods for increasing bioavailability, including sorption and encapsulation of biologically active substances of DLE were used. An offal paste based on beef honeycomb tripe, lung and diaphragm was developed for sorption of DLE polyphenols. The matrix consisted of collagen proteins of offal connective tissue having high sorption ability; moreover, fine grinding of by-products into a homogeneous consistency provided good conditions for the immobilisation of polyphenols. The results demonstrate that the use of this method reduced the loss of antioxidants to 7.4 %. Next, the possibility of using an encapsulated form of DLE was considered. Liposomal forms of an extract dissolved in a buffer solution and water were developed. Soy lecithin was used as a liposome forming agent. The obtained data indicated that the introduction of the liposomal form of plant polyphenols contributed to the greater preservation of antioxidants. Specifically, when dissolving the dry lingonberry husks extract in water, the loss of antioxidants was 5.3 %, and when dissolved in a buffer solution, only 3.4 %.

dry lingonberry extract, sorption, liposomes, meat product, degree of preservation