The application of antioxidants for the purposes of experation dates increase in meat industry

In modern conditions, the production of sausages involves the use of various chemical ingredients to preserve the shelf life of sausages, which do not always favorably affect the human body. The traditional use of a variety of natural spices and flavors and flavorings allows achieving the most technological and satisfactory degree of food safety. In many respects this is determined by the antioxidant properties of natural plant food additives. Such plants contain in their composition biologically active substances (flavonoids, tannins, glycosides, alkaloids, organic acids, etc.), belonging to different classes of chemical compounds. In recent years, studies have been conducted to study natural plant ingredients that can extend the shelf life without the use of chemical additives. Therefore, when choosing promising antioxidants, particular attention has been paid to extracts of such plants, which in their composition contain a significant amount of phenolic compounds, and especially flavonoids, which have the strongest antioxidant effect. The paper presents the results of an investigation of spicy-aromatic herbs, namely coriander, basil, parsley, rosemary, as antioxidants slowing the rancidity of fat in sausage products. The created hydromodules of herbs positively influenced the safety of the finished product, which is confirmed by the results of the study, so the product can be stored for up to five days, without chemical additives, which will improve the quality of the product, taste indices. All studies were conducted on the basis of the Department of Food and Food Biotechnology, the Central Educational and Scientific Laboratory of Agrarian and Technological Research of the State Educational Establishment of the Omsk State Medical University, the Omsk State Medical Academy at the Department of Pathophysiology and the Omsk Farmer LLC.