Revealing the influence of plant-based additives on qualitative indicators of a semi-finished product made from camel meat

This paper considers the influence exerted on qualitative indicators of boiled camel sausage by plant-based additives. The study’s results were used to improve technology and determine levels application plant-derived extracts with antioxidant properties in production sausages. effect plant oxidative processes sausages has been investigated. Camel meat contains phosphorus, magnesium, potassium. a large content vitamins A, B1, B2, C, E. In terms protein (15.1 %), is inferior beef; fat (11.5 it other types meat. However, rich trace elements. addition, composition 216‒234 mg, which higher than that beef. disadvantage short shelf life. Therefore, was decided add supplements properties. ensure minimal lipolytic changes lipid oxidation meat, rational concentration added antioxidants determined. Using response surface methodology, three-level factor plan constructed for two variables – ginger root powder sea buckthorn powder. minimum acid number manifested at 0.018 % 0.035 peroxide obtained 0.028 L-root 0.010 buckthorn; TBARS detected 0.030 0.050 buckthorn. optimal resistance lipolysis proposed. life also determined comparison control