vguitВестник Воронежского государственного университета инженерных технологийProceedings of the Voronezh State University of Engineering Technologies2226-910X2310-1202VSUET10.20914/2310-1202-2024-2-189-198vguit-3491Research ArticleПищевая биотехнологияFood biotechnologyВлияние экстракта перечной мяты на процесс хранения мясных полуфабрикатовThe effect of peppermint extract on the storage of meat semi-finished productshttps://orcid.org/0000-0002-1657-5162Аль-СухаймиСобхи А.А.El-SuhaimySobhy A.A.

к.б.н., профессор, кафедра технологии продуктов общественного питания, пр-т Ленина, 76, г. Челябинск, 454080, Россия

Cand. Sci. (Biol.), professor, food technology department, 76 Lenin Avenue, Chelyabinsk 454080, Russia

alsukhaimisa@susu.ruhttps://orcid.org/0000-0001-8517-2888ОленеваЗ. А.OlenevaZ. A.

ст. преподаватель, кафедра технологии продуктов общественного питания, пр-т Ленина, 76, г. Челябинск, 454080, Россия

senior lecturer, food technology department, 76 Lenin Avenue, Chelyabinsk 454080, Russia

olenevaza@susu.ruТошевА. Д.ToshevA. D.ТазеддиноваДианаTazeddinovaD.Южно-уральский государственный университетSouth Ural State University202404072024862189198Copyright © Аль-Сухайми С.А., Оленева З.А., Тошев А.Д., Тазеддинова Д., 20242024Аль-Сухайми С.А., Оленева З.А., Тошев А.Д., Тазеддинова Д.El-Suhaimy S.A., Oleneva Z.A., Toshev A.D., Tazeddinova D.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.vestnik-vsuet.ru/vguit/article/view/3491

Цель исследования является изучение эффективности экстракта перечной мяты в качестве натурального консерванта для срока годности полуфабриката. Экстракт перечной мяты показал высокое содержание влагоудерживающих свойств, где добавление экстракта перечной мяты 0,05% и 0,1% имели самый высокий WHC. Не было обнаружено существенной разницы между образцом, обработанной перечной мятой (ВМ>0,05), которая достигла конечных уровней pH 5,98 ± 0,04 и 5,52 ± 0,06. Уровень TBARS демонстрировал незначительные изменения в диапазоне от исходных, перечной мятой составлял 0,36 и 0,38 - 0,84 и 0,81 мг МДА на кг полуфабриката. Растительный экстракт перечной мяты, при добавлении 0,05% или 0,1% (по массе) был более эффективным и значимо (п>0,05) замедлял окисление липидов, значение TBARS в группе положительного контроля с BHT было намного ниже, чем у контрольных аналогов, и оставалось почти неизменным в течение периода хранения. Оценка окисления белков показал значимые различия (п<0,05) в перечной мяте в концентрации 0,5 частей на миллион (ВМ 0,5) и концентрате 1,0 частей на миллион (ВМ 1,0) были значения содержания карбонила 12,81±0,54 и 12,11±0,08. Таким образом, фенольные соединения, вероятно, защищали белок, замедляя основные инициирующие факторы окисления. В контроле роста микроорганизмов, начиная с экстракта перечной мяты, при обработке ВМ 1,0 сохранял количество микроорганизмов с незначительным увеличением до 12-го дня хранения. Кроме того, низкое начальное содержание мяты перечной способствовало поддержанию показателей в пределах допустимого диапазона до 24-го дня хранения в холодильнике (2×106 КОЕ/г). При различных концентрациях перечная мята имела высокую антимикробную активность, снижение количеств микробных и других представителей имел отрицательный контроль, особенно при обработке 0,2% и 0,5%. Полуфабрикаты с экстрактом перечной мяты получили значительно высокие результаты и итоговым оценкам в качестве консерванта. По органолептической оценке, можно сказать, что, было выявлено значительно (ВП>0,05) более высокие оценки за внешний вид, вкусовые качества по сравнению с рецептурами цвета и аромата после обработки.

The purpose of the study is to study the effectiveness of peppermint extract as a natural preservative for the shelf life of a semi-finished product. Peppermint extract showed a high content of moisture-retaining properties, where the addition of peppermint extract 0.05% and 0.1% had the highest WHC.  No significant difference was found between the sample treated with peppermint (PW>0.05), which reached the final pH levels of 5.98 ± 0.04 and 5.52 ± 0.06. The TBARS level showed slight changes in the range from the initial ones, peppermint was 0.36 and 0.38 - 0.84 and 0.81 mg MDA per kg of semi-finished product. Vegetable extract of peppermint, with the addition of 0.05% or 0.1% (by weight) It was more effective and significantly (р>0.05) slowed down lipid oxidation, the TBARS value in the positive control group with BHT was much lower than that of the control analogues and remained almost unchanged during the storage period. The assessment of protein oxidation showed significant differences (р<0.05) in peppermint at a concentration of 0.5 ppm (PW 0.5) and a concentrate of 1.0 ppm (PW 1.0), the carbonyl content values were 12.81±0.54 and 12.11±0.08. Thus, phenolic compounds probably protected the protein by slowing down the main initiating oxidation factors. In controlling the growth of microorganisms, starting with peppermint extract, during processing, PW 1.0 retained the number of microorganisms with a slight increase until the 12th day of storage. In addition, the low initial content of peppermint helped to maintain the indicators within the acceptable range until the 24th day of storage in the refrigerator (2×106 CFU/g). At various concentrations, peppermint had high antimicrobial activity, a decrease in the amounts of microbial and other representatives had negative control, especially when treated with 0.2% and 0.5%. Semi-finished products with peppermint extract have received significantly high results and final estimates as a preservative. According to the organoleptic assessment, it can be said that significantly (PW>0.05) higher ratings for appearance and taste qualities were revealed compared to the formulations of color and aroma after processing.

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The authors declare that there are no conflicts of interest present.