Study of the effect of antioxidant properties bioflavonoids on the quality and shelf life of animal fats

In the process of obtaining, industrial processing and storage of fat products, it is often necessary not only to preserve the organoleptic properties inherent in natural fats, but also to "correct" some of them, for some reason undesirable for consumers due to a violation of production technology or improper storage. In this regard, the problem of preserving the quality of animal fats and increasing their shelf life is particularly relevant. At the same time, the most important of the undesirable changes in fats is the oxidation of unsaturated fatty acids, which can occur even at normal temperature during the storage of fat - the so-called self-oxidation. Given this factor, it is necessary to have an idea of the behavior of fats of different origin during storage in a variety of conditions. The paper presents the results of studying the effect of the antioxidant properties of hop extract on the quality and shelf life of animal fats. For production, we offer the introduction of a biologically active complex of hop extract in an amount of 0.01% by weight of fat with careful mixing after separation or settling of fat. The addition of a biologically active complex of hop extract in an amount of 10 g per 100 kg of fat provides full-fledged storage of fat of all types under any storage conditions.