Innovative approaches to the storage technology of dehydrated meat semi-finished products using natural antioxidants

Abstract

The monograph is devoted to the study of innovative approaches to the storage of dehydrated meat semi-finished products from chicken and pork. The combination of convective dehydration modes and treatment with natural antioxidants of meat raw materials during long-term storage was studied.To preserve the quality and nutritional value of dehydrated raw materials, trans-ferulic acid was used as a natural antioxidant capable of influencing oxidative processes and structural indicators of products. The results of experimental studies on the influence of antioxidant treatment on the dynamics of changes in quality indi-cators during storage are presented. The optimized parameters of preliminary con-vective dehydration are considered as a technological possibility of forming a stable product structure to extend the shelf life.The results of the study can be used by scientists, meat processing industry tech-nologists and food industry specialists in the development of modern technologies for storing dehydrated products and preserving consumer properties.