INVESTIGATION OF ADDITIVES IN THE COMPOSITION OF MEAT CANNED PRODUCTS BASED ON TARAXACUM OFFICINALE WIGG. PLANT

Аннотация

In this study, the incorporation of dried leaf, root, or aqueous extract of Taraxacum officinale Wigg. into meat pâté was investigated to enhance the functional properties of the product.

Taraxacum officinale Wigg. is rich in polyphenols, flavonoids, and other bioactive compounds that exhibit pronounced antioxidant and anti-inflammatory effects. When 1–5% of the plant extract is added to pâté, lipid and protein oxidation is significantly reduced, shelf life is extended, antiradical activity increases, and total polyphenol content rises by 30–60%. Organoleptic evaluation shows that at 2–3% dosage, acceptable levels of taste and odor are maintained.

The results demonstrate that the application of Taraxacum officinale Wigg. as a natural antioxidant and functional additive enables the production of meat pâté with prolonged microbiological stability (extended shelf life without microbial spoilage). This approach represents a promising direction for reducing synthetic additives and developing “clean-label” or natural products. The article comprehensively covers the technological and biological aspects of enrichment, supported by scientific terminology, experimental results, and tabular data.