Revealing the influence of herbal additives on the qualitative indicators of semi-finished camel

The effect of plant extracts with antioxidant properties on oxidative processes in boiled sausages was studied. Camel meat contains: phosphorus, magnesium, and potassium. This meat has a large amount of vitamins: A, B1, B2, C and E. In terms of protein content (15.1%), camel meat is inferior to beef and in terms of fat (11.5 %) inferior to other types of meat. However, camel meat is rich in vitamins and trace elements. Also, camel meat contains phosphorus 216-234 mg, which is higher than that of beef. The disadvantage of boiled camel sausages is a short shelf life. As a result, it was decided to add herbal supplements with antioxidant properties. Using the response surface methodology, the plan was built for two variables - the concentration of ginger root powder and sea buckthorn powder. The minimum acid number appeared at 0.018 % ginger root powder and 0.035 % sea buckthorn powder. The minimum peroxide value was obtained at 0.028 % L-ginger root and 0.010% sea buckthorn powder, and the minimum TBARS was found at 0.030% ginger root powder and 0.050% sea buckthorn powder. Proposed concentration of ginger root powder with optimal resistance to oxidation and lipolysis. The shelf life was also determined in comparison with the control.