THE EFFECT OF ROSEHIP POWDER ON THE COLOR OF POULTRY CUTLETS

This article experimentally evaluated the effect of a mixture of plant origin on the pigment myoglobin, which plays an important role in the color formation of poultry. During the research work, experimental samples were prepared on the basis of four different types of poultry, and two different samples were prepared for each of them. In the first, only nitrite salt was used, in the second, nitrite salt was added along with rosehip powder. The mixture of plant origin made it possible to relatively determine its influence on the state of myoglobin and the color of meat. Experiments were carried out using colorimetric analysis methods and the main color indicators of meat samples were determined. The results of the study showed that in samples with the addition of rosehip powder, there was a preservation of the intensity of the red color and an increase in color fastness. It was found that the antioxidant properties of the mixture of plant origin slow down the processes of oxidation of myoglobin and contribute to improving the appearance of meat. The use of a plant-based additive made it possible to comparatively assess the redox state of myoglobin and the color characteristics of meat. The studies were carried out using colorimetric analysis methods, and color changes were evaluated according to the Munsell, XYZ, and CIELab systems. The obtained results showed that in goose and duck meat samples with the addition of rosehip powder, the color shifted toward the red region, while the decrease in lightness (V = 4.4-5.8) is explained by a higher concentration of myoglobin. At the same time, broiler chicken and turkey meat shifted toward the pink–orange region, and an increase in lightness values (V = 7.5-7.8) was observed. These changes in color and lightness confirm the effect of using nitrite salt and rosehip powder on the formation of meat color.

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