Study of storage capacity of chopped semi-finished products with the introduction of angular onions Allium angulosum L.

The article presents the results of a study of the chemical composition of angular onions. It was noted that angular onion contains antioxidants (vitamin C, polyphenols, organic acids, etc.) and is persistent when introduced as part of a protein-lipid complex into the stuffing system. During the experiment, the authors worked out the formula for chopped semi-finished products with the introduction of dried onion leaves. They discovered that the use of angular onions, rich in substances with antioxidant properties, improves the organoleptic characteristics of the finished product, promotes inhibition of oxidative processes in the lipids of semi-finished products and inhibits the growth of microorganisms during storage of frozen chopped semi-finished products.