IMPROVEMENT OF THE PRODUCTION TECHNOLOGY OF THE NATIONAL MEAT PRODUCT ZHAYA MADE FROM HORSE MEAT USING AN AQUEOUS LINGONBERRY EXTRACT TO ENHANCE QUALITY AND ORGANOLEPTIC CHARACTERISTICS

The article presents the results of a study aimed at improving the production technology of zhaya made from horse meat using an aqueous lingonberry extract as a natural source of biologically active compounds. It was found that during the preparation of the aqueous lingonberry extract, the best results among the studied concentrations of 5, 10, and 15% were obtained at a 10% concentration. At this concentration, an increased extraction of phenolic components and anthocyanins into the lingonberry extract was observed. It was determined that the addition of a 10% extract at the salting stage in an amount of 5.0% of the product mass to zhaya meat products contributes to a reduction in the intensity of oxidative processes, an increase in antioxidant activity, and stabilization of the natural color of zhaya. Comparative experiments between the traditional method of zhaya production and a combined method using convective drying demonstrated that the combined processing regime is more technologically rational and convenient for application, as it ensures a reduction in thiobarbituric acid values (TBA value) and peroxide value while simultaneously forming higher organoleptic characteristics of the finished product. The obtained experimental data indicate that the use of an aqueous lingonberry extract is a justified and effective approach to improving the quality and organoleptic characteristics of the national meat product zhaya made from horse meat.

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