CURRENT SCIENTIFIC DIRECTIONS IN RESEARCH OF STORAGE OF FATTY FOOD PRODUCTS

Abstract

Abstract. The article presents the results of modern scientific research on improving the storage of fatcontaining food products in a way that slows down oxidation processes. Considerable attention of foreign scientists is paid to research related to the study of the possibility of using natural additives-antioxidants in various groups of food products, such as oils, meat, fish, and dairy products. It is shown that the antioxidant effect of the used additives is due to the high content of polyphenols and other valuable compounds with an antiradical effect. Oxidation reactions are the main cause of spoilage of edible oils, fats and fatty foods during storage or heat treatment. In food science, oxidation is one of the main causes of reduced product quality and short shelf life. Antioxidants play a very important role in many biological processes in which free radicals are present. Primary antioxidants (natural or synthetic) prevent autoxidation by donating hydrogen to free radicals formed in the initial stages of autoxidation. Antioxidants are used mainly as food additives to prevent or slow down oxidation, increase product stability, and extend shelf life. As scientists are increasingly concerned about the safety of synthetic antioxidants, they are turning to natural alternatives such as tocopherol, rosemary extract, ascorbic acid, and others. The study of natural antioxidants and their role in human health and nutrition is a relatively new and extremely important scientific direction. Some biological sources, such as medicinal plants, vegetables, spices and fruits, are evaluated as sources of potentially safe natural antioxidants. Scientists are considering the possibilities of using and investigating the properties of natural antioxidants to improve the preservation of the quality of edible oils, fats, dairy, meat, confectionery and other fat-containing products. Research results confirm that most natural supplements have higher antioxidant activity and thermal stability than synthetic ones. The antioxidant potential of food products can be determined using a number of methods: spectrometric, chromatographic and electrochemical. The high antioxidant effect of grape seed extract and rosemary extract, which increase the stability during storage of meat products, has been shown. The effectiveness of antioxidant-rich rosehip (Rosa canina L.) and hawthorn (Crataegus monogyna) extracts to minimize oxidative damage to proteins and lipids in beef cutlets was revealed. Treatment with a mixture of α-tocopherol and rosemary (0.05% + 0.02%) showed the strongest antioxidant activity among the antioxidants studied in the model system of oil-sardine and frozen-shredded fish meat. The author of the article studied the antioxidant effect of hawthorn fruit powder, rosehip fruit powder, and lemon balm powder (0.1% by weight of milk fat) on milk fat. The obtained results of the laboratory study serve as a basis and justification for recommending the use of studied natural additives to prolong the storage of milk fat and products based on it. Lemon balm powder showed a particularly high stabilizing effect, which made it possible to inhibit the formation of oxidation products up to 4.7 times. These additives can be used as inhibitors of oxidative deterioration of milk fat and products based on it.