FORMULATION DEVELOPMENT AND SENSORY EVALUATION OF MEAT SEMI-PRODUCTS ENRICHED WITH NATURAL ANTIOXIDANTS
Abstract
The article investigates the effect of antioxidants of natural origin (rosemary, basil, oregano) on the sensory parameters of frozen meat semi-finished products. Since frozen meat semi-finished products satisfy the need for fast, healthy and tasty nutrition, offering a variety of dishes without the need for long-term preparation. The aim of the work was to develop recipes and evaluate the organoleptic characteristics of meatballs with the addition of plant components. The results showed that rosemary at a dose of 0.05% provides the best taste, aroma and consistency properties, harmoniously combining with meat raw materials. The study confirms the feasibility of replacing synthetic antioxidants with natural ones and the prospects for introducing the developed recipes into the industrial production of frozen meat semi-finished products. Summarizing the results of studies of frozen meat semi-finished products, in particular meatballs with the addition of antioxidants of natural origin (oregano, basil, rosemary at a dose of 0.05%), it was found that the quality of the finished product directly depends on the type of spice added. Tasting and organoleptic evaluation showed that samples with oregano and basil were characterized by an excessively sharp and rich taste and aroma, which did not harmoniously combine with meat raw materials, which negatively affected the overall sensory assessment. In contrast, sample No. 4 with the addition of rosemary (0.05%) turned out to be the best, which gave the product a pleasant taste, a distinct but balanced smell and aftertaste, which positively distinguished it compared to the control sample. The results obtained confirm the feasibility of using rosemary as a natural antioxidant to improve the sensory characteristics of meat semi-finished products. At the same time, the use of oregano and basil requires optimization of dosage or combination with other spices. Further research should be aimed at studying the physicochemical properties, determining the conditions and duration of storage, as well as the practical implementation of the developed recipes in production to expand the range of high-quality and natural meat products.
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