EFFECT OF VEGETABLE RAW MATERIALS ON THE FATTY ACID COMPOSITION OF MEAT PRODUCTS LIPIDS DURING STORAGE

   In the article the technology of production of meat products based on horse meat, the influence of dihydroquercetin during storage sernokislyj on the lipid composition of meat products. Dehydrocercetin increased the shelf life of meat products by 1.5-3 times, interrupting the reaction of self-oxidation of food components. The study of the fatty acid content of lipids of meat products during refrigerated storage shows antioxidant action (dihydroquercetin) of antioxidant to be introduced in the manufacture. Organoleptic studies have shown a high taste of the developed products. The use of DQV and modes of intensive processing of raw materials allowed to reduce the duration of the technological process and increase the biological and nutritional value of finished products. Observations of changes in the humidity of samples during storage did not reveal a clear picture of the deviation of the indicator, but showed the ability of meat semi-finished products to retain high humidity.

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