Study of the effect of plant-based components on the quality indicators of meat products

This study is devoted to the relevance of the use of natural antioxidants and herbal additives to improve the quality of meat products. Improving the quality of meat products and ensuring their stability during storage is one of the most important tasks of modern food industry. The aim of the study was to investigate the effect of dihydroquercetin and soy texturate on the acid number, weight loss and organoleptic properties of cutlet products, and to determine their optimal amount. The study was carried out using the method of full factorial experiment. The effect of different concentrations of dihydroquercetin (0.01%, 0.02%, 0.03%) and soy texturate (10%, 15%, 20%) on quality parameters was evaluated. The results revealed that the sample with the addition of 0.01% dihydroquercetin and 20% soy texturate showed the best results. This combination reduced the acid number to 0.35 mg KOH/g, reduced weight loss during heat treatment to 2% and increased the organoleptic evaluation to 4.92 points. The scientific and practical significance of the study lies in the fact that the results obtained can be used for the production of high-quality meat products in the food industry. The obtained data include practical recommendations for improving the technological and qualitative characteristics of food products, and in addition, the results of the study can be the basis for further study of the effect of additives on shelf life, nutritional and biological value of products.