УДК 637.5.05:637.524
Ил. 1. Библ. 21.
DOI: 10.21323/2071-2499-2021-4-44-46

Способы повышения окислительной стабильности ливерных колбас и паштетов

Ревуцкая Н.М., канд. техн. наук, Насонова В.В., канд. техн. наук
ФНЦ пищевых систем им. В.М. Горбатова
Ключевые слова: органолептические свойства, ливерные колбасы, паштеты, окисление, заменители жира, антиоксиданты,
Реферат:
Ливерные колбасы и паштеты относятся к группе колбасных изделий из термически обработанных ингредиентов. Как правило, в состав данного вида продукта входят субпродукты (в частности печень), шпик и мясное сырьё с высоким содержанием жировой ткани, что в целом обуславливает небольшие сроки хранения ввиду высокой подверженности готового продукта окислительной порче. В обзорной статье рассмотрены основные причины низкой стабильности данной группы продуктов к окислению, а также освещены основные стратегии зарубежных учёных по оптимизации содержания жира и применению природных антиоксидантов с целью максимального сохранения показателей качества ливерных колбас и паштетов.

Methods for increasing the oxidative stability of liver sausages and pâtés

Revutskaya N.M., Nasonova V.V.
Gorbatov Research Center for Food Systems
Key words: liver sausages, pate’s, sensory properties, oxidation, fat replacers, antioxidants
Summary:
Liver sausages and pates are assigned to a group of sausage products from thermally processed ingredients. As a rule, a composition of this product type includes by-products (in particular, liver), speck and meat raw materials with the high content of fatty tissue, which in general determines the short shelf-life due to high susceptibility of finished products to spoilage. The review paper considers the main causes of low stability of this product group to oxidation and highlights the main strategies of foreign scientists regarding optimization of the fat content and use of natural antioxidants for maximum maintenance of quality indicators in liver sausages and pâtés.

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Контакты:

Ревуцкая Наталия Михайловна
+7 (495) 676–95–11 (доб. 305)
n.revuckaya@fncps.ru
Насонова Виктория Викторовна
v.nasonova@fncps.ru

Для цитирования:

Ревуцкая, Н.М. Способы повышения окислительной стабильности ливерных колбас и паштетов / Н.М. Ревуцкая, В.В. Насонова // Все о мясе. – 2021. – № 4. – С. 44-46. DOI: 10.21323/2071-2499-2021-4-44-46.

For citation:

Revutskaya, N.M. Methods for increasing the oxidative stability of liver sausages and pâtés / N.M. Revutskaya, V.V. Nasonova // Vsyo o myase. – 2021. – № 4. – Р. 44-46. DOI: 10.21323/2071-2499-2021-4-44-46.