Chopped semi-finished meat consumer properties' changes during storage

The aim of the study is to assess the effect of dihydroquercetin on the consumer properties of chopped meat semi-finished product during storage. Research objectives: to determine the organoleptic and physicochemical indicators of the quality of the chopped semi-finished product; conduct a tasting assessment; to study the dynamics of primary (peroxide number) and secondary oxidation products (acid number) of chopped semi-finished product. Chopped semi-finished product (cutlets) based on elk and pork meat, developed according to the technology and recipe, based on the general technology and modes of production of Domashnye meat cutlets, was chosen as the object of the study. The work used beet dietary fiber, which was added instead of wheat bread, in the amount of 6.5 % and dihydroquercetin. A sample without the addition of dihydroquercetin was used as a control sample. Pre-frozen experimental and control cutlets were stored at a temperature of minus 18 °C in consumer containers for 216 days (reserve coefficient 1.2). Samples were monitored on days 0, 90, 180, and 216. The raw materials used for the preparation of the samples complied with the requirements of the normative and technical documentation. It was found that by 216 days of storage in the control sample, there was a decrease in the intensity of organoleptic indicators, the appearance of surface shrinkage, a decrease in moisture content and moisture binding capacity, an increase in peroxide and acid numbers. The prototype was of very good quality throughout the entire storage period. The results obtained in the study of a sample with dihydroquercetin indicate the inhibitory effect of dihydroquercetin. It was found that the use of dihydroquercetin allows the maximum preservation of the consumer properties of chopped meat semi-finished product for 6 months or more.