INFLUENCE OF WATER-ALCOHOL NATURAL EXTRACTS ON ORGANOLEPTIC, MICROBIOLOGICAL AND ANTIOXIDANT INDICES ON MINCED SEMIFINISHED MEAT

This article is presenting the results of a tasting evaluation of the effect of water-alcohol natural extracts of cognac and 40% (forty percentage) ethanol on the organoleptic characteristics of semifinished meat minced products. The best organoleptic characteristics were samples of semifinished minced meat with tincture of motherwort, tincture of echinacea, tincture of aralia in the amount of 0,5% of the mass of unsalted raw material and ethyl alcohol in two dosages (0,25% and 0,5%). It has been established that for 96 hours of storage at a temperature of (4±2)°C, experimental samples of minced semi-finished products, containing motherwort tincture, tincture of Echinacea and Aralia tincture in the amount of 0,5% of unsalted raw material by microbiological parameters were in accordance with the requirements of normative document. The use of motherwort, tincture of echinacea, tincture of aralia and 40% ethanol in an amount of 0,5% of the mass of unsalted raw material for minced and chilled semi-finished products, allows to reduce the oxidative damage of products during 96 hours of storage at the temperature of (4±2)°C compared to the control sample.

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