Analysis of physico-chemical indicators of poultry bastrim

The aim of the research was to study the physical and chemical properties of dry-cured poultry basturma with natural fungicides. As a result of the study and analysis of the data obtained, it was found that the physicochemical parameters of basturma from poultry meat do not undergo noticeable changes when treated with fungicidal preparations in the form of a 10 % alcohol solution of propolis. However, samples treated with 10 % propolis solution in an amount of 15 ml and 25 ml per 1000 g showed a slight increase in moisture content compared to control samples up to 36.73 %, which makes the final product more delicate in consistency. It was also found that with an increase in the concentration of the introduced propolis (5, 15, 25 ml of a 10 % solution) in the product, an increase in the acidity of the meat is noted, which is expressed in a decrease in the pH of basturma to 5,03.