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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