title: ÐÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ðµ Ð²Ð»Ð¸ÑÐ½Ð¸Ñ Ð´Ð¾Ð±Ð°Ð²Ð¾Ðº Rosmarinus Officinalis Ð½Ð° Ð¿ÑÐ¾Ð»Ð¾Ð½Ð³Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ðµ ÑÑÐ¾ÐºÐ¾Ð² Ð³Ð¾Ð´Ð½Ð¾ÑÑÐ¸ Ð¼ÑÑÐ½ÑÑ ÑÑÐ±Ð»ÐµÐ½ÑÑ Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÐ¾Ð²
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¼Ð°Ð³Ð¸ÑÑÑÐ°
titleType: Subtitle
title: The study of the effect of Rosmarinus Officinalis additives on prolongation of shelf life of minced meat semi-finished products
Creators: name: Ð¤Ð°ÑÑÐ»Ð°ÐºÐ¸, ÐÑÐ¸Ð³Ð¾ÑÐ¸Ð¹
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2024
Subjects: ÑÐ¾Ð·Ð¼Ð°ÑÐ¸Ð½ Ð¾Ð±ÑÐºÐ½Ð¾Ð²ÐµÐ½Ð½ÑÐ¹
Ð¼ÑÑÐ½ÑÐµ Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÑ
ÑÑÐ¾Ðº Ð³Ð¾Ð´Ð½Ð¾ÑÑÐ¸
Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸ ÐºÐ°ÑÐµÑÑÐ²Ð°
Ð°Ð½Ð¸Ð¼Ð¸ÐºÑÐ¾Ð±Ð½Ð°Ñ Ð°ÐºÑÐ¸Ð²Ð½Ð¾ÑÑÑ
rosemary
semi-finished meat products
shelf life
quality indicators
antimicrobial activity

description: Ð¦ÐµÐ»ÑÑ Ð½Ð°ÑÑÐ¾ÑÑÐµÐ¹ ÑÐ°Ð±Ð¾ÑÑ ÑÐ²Ð»ÑÐµÑÑÑ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð¿ÑÐ¸Ð³Ð¾ÑÐ¾Ð²Ð»ÐµÐ½Ð¸Ñ Ð¼ÑÑÐ½ÑÑ ÑÑÐ±Ð»ÐµÐ½ÑÑ Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÐ¾Ð² Ñ ÑÐ¸ÑÐ¾âÑÐºÑÑÑÐ°ÐºÑÐ¾Ð¼ Rosmarins Officinalis Ñ Ð¿ÑÐ¾Ð»Ð¾Ð½Ð³Ð¸ÑÐ¾Ð²Ð°Ð½Ð½ÑÐ¼ ÑÑÐ¾ÐºÐ¾Ð¼ Ð³Ð¾Ð´Ð½Ð¾ÑÑÐ¸. ÐÐ°Ð´Ð°ÑÐ°Ð¼Ð¸ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ ÑÐ²Ð»ÑÐ»Ð¸ÑÑ: 1) ÐÐ¾Ð´Ð±Ð¾Ñ ÐºÐ¾Ð½ÑÐµÐ½ÑÑÐ°ÑÐ¸Ð¸ Ð¾Ð¿ÑÑÐ½ÑÑ ÑÐºÑÑÑÐ°ÐºÑÐ¾Ð² ÑÐ¾Ð·Ð¼Ð°ÑÐ¸Ð½Ð° Ð´Ð»Ñ Ð¿ÑÐ¸Ð³Ð¾ÑÐ¾Ð²Ð»ÐµÐ½Ð¸Ñ Ð±Ð¸ÑÑÑÐµÐºÑÐ¾Ð²; 2) ÐÑÐµÐ½ÐºÐ° Ð²Ð»Ð¸ÑÐ½Ð¸Ñ ÑÐºÑÑÑÐ°ÐºÑÐ° ÑÐ¾Ð·Ð¼Ð°ÑÐ¸Ð½Ð° Ð½Ð° Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¸Ðµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸ ÐºÐ°ÑÐµÑÑÐ²Ð° ÑÑÐ±Ð»ÐµÐ½ÑÑ Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÐ¾Ð²; 3) ÐÑÐµÐ½ÐºÐ° Ð²Ð»Ð¸ÑÐ½Ð¸Ñ ÑÐºÑÑÑÐ°ÐºÑÐ¾Ð² ÑÐ¾Ð·Ð¼Ð°ÑÐ¸Ð½Ð° Ð½Ð° Ð¼Ð¸ÐºÑÐ¾Ð±Ð¸Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ðµ Ð¸ ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ðµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸ ÐºÐ°ÑÐµÑÑÐ²Ð° ÑÑÐ±Ð»ÐµÐ½ÑÑ Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÐ¾Ð²; 4) ÐÑÐµÐ½ÐºÐ° Ð²Ð»Ð¸ÑÐ½Ð¸Ñ ÑÐ¸ÑÐ¾âÑÐºÑÑÑÐ°ÐºÑÐ¾Ð² ÑÐ¾Ð·Ð¼Ð°ÑÐ¸Ð½Ð° Ð½Ð° ÑÑÐ¾ÐºÐ¸ Ð³Ð¾Ð´Ð½Ð¾ÑÑÐ¸ Ð¼ÑÑÐ½ÑÑ Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÐ¾Ð². ÐÐ±ÑÐµÐºÑÐ°Ð¼Ð¸ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ ÑÐ²Ð»ÑÑÑÑÑ ÑÐ¸ÑÐ¾ÑÐºÑÑÑÐ°ÐºÑÑ Rosmarins Officinalis, Ð¼ÑÑÐ½ÑÐµ ÑÑÐ±Ð»ÐµÐ½ÑÐµ Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÑ Ñ Ð´Ð¾Ð±Ð°Ð²Ð»ÐµÐ½Ð¸ÐµÐ¼ ÑÑÑÐ¾Ð³Ð¾ Ð¸ Ð¶Ð¸Ð´ÐºÐ¾Ð³Ð¾ ÑÐºÑÑÑÐ°ÐºÑÐ¾Ð² ÑÐ¾Ð·Ð¼Ð°ÑÐ¸Ð½Ð°. ÐÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ðµ Ð¿ÑÐ¾Ð²Ð¾Ð´Ð¸Ð»Ð¾ÑÑ Ð½Ð° Ð±Ð°Ð·Ðµ ÐÑÑÑÐµÐ¹ ÑÐºÐ¾Ð»Ñ Ð±Ð¸Ð¾ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ð¹ Ð¸ Ð¿Ð¸ÑÐµÐ²ÑÑ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ð°, Ð¸Ð¼ÐµÑÑÐµÐ¹ Ð²ÑÐµ Ð½ÐµÐ¾Ð±ÑÐ¾Ð´Ð¸Ð¼Ð¾Ðµ Ð¾Ð±Ð¾ÑÑÐ´Ð¾Ð²Ð°Ð½Ð¸Ðµ. ÐÑÐ»Ð¸ Ð¿Ð¾Ð»ÑÑÐµÐ½Ñ Ð´Ð°Ð½Ð½ÑÐµ Ð¾Ð± Ð°Ð½ÑÐ¸Ð¾ÐºÑÐ¸Ð´Ð°Ð½ÑÐ½Ð¾Ð¹ Ð°ÐºÑÐ¸Ð²Ð½Ð¾ÑÑÐ¸ ÑÑÑÐ¾Ð³Ð¾ Ð¸ Ð¡Ð2 â ÑÐºÑÑÑÐ°ÐºÑÐ¾Ð² ÑÐ¾Ð·Ð¼Ð°ÑÐ¸Ð½Ð°, Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð° Ð¾ÑÐµÐ½ÐºÐ° Ð²Ð»Ð¸ÑÐ½Ð¸Ñ ÑÐºÑÑÑÐ°ÐºÑÐ¾Ð² ÑÐ¾Ð·Ð¼Ð°ÑÐ¸Ð½Ð°, Ð´Ð¾Ð±Ð°Ð²Ð»ÑÐµÐ¼ÑÑ Ð² ÑÐ°Ð·Ð»Ð¸ÑÐ½ÑÑ ÐºÐ¾Ð½ÑÐµÐ½ÑÑÐ°ÑÐ¸ÑÑ, Ð½Ð° Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¸Ðµ Ð¸ ÑÐ¸Ð·Ð¸ÐºÐ¾-ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ðµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸ ÐºÐ°ÑÐµÑÑÐ²Ð° Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÐ¾Ð² Ð¼ÑÑÐ½ÑÑ ÑÑÐ±Ð»ÐµÐ½ÑÑ, Ð° ÑÐ°ÐºÐ¶Ðµ Ð¸Ñ Ð²Ð»Ð¸ÑÐ½Ð¸Ñ Ð½Ð° ÑÑÐ¾ÐºÐ¸ Ð³Ð¾Ð´Ð½Ð¾ÑÑÐ¸ Ð±Ð¸ÑÑÑÐµÐºÑÐ¾Ð². Ð ÐµÐ·ÑÐ»ÑÑÐ°ÑÑ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð¿Ð¾ÐºÐ°Ð·Ð°Ð»Ð¸, ÑÑÐ¾ Ð¸Ð·ÑÑÐ°ÐµÐ¼ÑÐµ ÑÐºÑÑÑÐ°ÐºÑÑ ÑÐ¾Ð·Ð¼Ð°ÑÐ¸Ð½Ð° Ð¾Ð±Ð»Ð°Ð´Ð°ÑÑ Ð²ÑÑÐ¾ÐºÐ¾Ð¹ Ð°Ð½ÑÐ¸Ð¾ÐºÑÐ¸Ð´Ð°Ð½ÑÐ½Ð¾Ð¹ Ð°ÐºÑÐ¸Ð²Ð½Ð¾ÑÑÑÑ, Ð´Ð¾ÐºÐ°Ð·Ð°Ð½Ð¾ ÑÐ½Ð¸Ð¶ÐµÐ½Ð¸Ðµ ÑÑÐµÐ¿ÐµÐ½Ð¸ Ð¾ÐºÐ¸ÑÐ»ÐµÐ½Ð¸Ñ Ð¶Ð¸ÑÐ¾Ð² Ð² Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÐ°Ñ Ñ ÑÐºÑÑÑÐ°ÐºÑÐ°Ð¼Ð¸ ÑÐ¾Ð·Ð¼Ð°ÑÐ¸Ð½Ð° Ð¸ Ð·Ð°Ð¼ÐµÐ´Ð»ÐµÐ½Ð¸Ðµ ÑÐºÐ¾ÑÐ¾ÑÑÐ¸ ÑÐ¾ÑÑÐ° Ð¼Ð¸ÐºÑÐ¾Ð¾ÑÐ³Ð°Ð½Ð¸Ð·Ð¼Ð¾Ð² Ð² Ð¿ÑÐ¾ÑÐµÑÑÐµ ÑÑÐ°Ð½ÐµÐ½Ð¸Ñ.Â  ÐÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ°Ñ Ð¾ÑÐµÐ½ÐºÐ° Ð´Ð¾ Ð¸ Ð¿Ð¾ÑÐ»Ðµ ÑÐµÑÐ¼Ð¸ÑÐµÑÐºÐ¾Ð¹ Ð¾Ð±ÑÐ°Ð±Ð¾ÑÐºÐ¸, Ð° ÑÐ°ÐºÐ¶Ðµ Ð² Ð¿ÑÐ¾ÑÐµÑÑÐµ ÑÑÐ°Ð½ÐµÐ½Ð¸Ñ Ð±Ð¸ÑÑÑÐµÐºÑÐ¾Ð² Ð¿Ð¾Ð·Ð²Ð¾Ð»Ð¸Ð»Ð° Ð²ÑÑÐ²Ð¸ÑÑ Ð¾Ð¿ÑÐ¸Ð¼Ð°Ð»ÑÐ½Ð¾Ðµ ÐºÐ¾Ð»Ð¸ÑÐµÑÑÐ²Ð¾ Ð²Ð½Ð¾ÑÐ¸Ð¼ÑÑ ÑÐºÑÑÑÐ°ÐºÑÐ¾Ð² Ð¾Ñ Ð¼Ð°ÑÑÑ ÑÐ°ÑÑÐ° â 5 â 6 % Ð´Ð»Ñ ÑÑÑÐ¾Ð³Ð¾ ÑÐºÑÑÑÐ°ÐºÑÐ° ÑÐ¾Ð·Ð¼Ð°ÑÐ¸Ð½Ð° Ð¸ 0,100 â 0,125 % Ð´Ð»Ñ Ð¡Ð2 â ÑÐºÑÑÑÐ°ÐºÑÐ°.
description: The objects of the study are phytoextracts of Rosmarinus Officinalis, minced meat semi-finished products with the addition of dry and liquid extracts of rosemary. The purpose of this work is to develop a technology for the preparation of minced meat semiâfinished products with a phytoextract of medicinal rosemary with an extended shelf life. The objectives of the study were: 1) Selection of the concentration of experimental rosemary extracts for cooking cutlets; 2) Evaluation of the effect of rosemary extract on the organoleptic quality indicators of chopped semi-finished products; 3) Evaluation of the effect of rosemary extracts on microbiological and chemical quality indicators of chopped semi-finished products; 4) Assessment of the effect of phyto extracts of rosemary on the shelf life of semi-finished meat products. The study was conducted on the basis of the Higher School of Biotechnology and Food Production, which has all the necessary equipment. Data on the antioxidant activity of dry and CO2âextracts of rosemary were obtained, the effect of rosemary extracts added in various concentrations on organoleptic and physicoâchemical quality indicators of meat semiâfinished products was evaluated, and their effect on the shelf life of cutlets was determined. The results of the study showed that the studied rosemary extracts have high antioxidant activity, a decrease in the degree of fat oxidation in semi-finished products with rosemary extracts and a slowdown in the growth rate of microorganisms during storage have been proven. An organoleptic assessment before and after heat treatment, as well as during the storage of steaks, revealed the optimal amount of applied extracts from the mass of minced meat â 5 â 6 % for dry rosemary extract and 0.100 â 0.125 % for CO2âextract.