STUDY OF THE EFFECT OF A COMPLEX PRESERVATIVE MIXTURE ON THE QUALITY OF TURKEY FILLET MEAT SLICES

Abstract

This article presents the results of comprehensive research aimed at developing a recipe and production technology for turkey fillet meat snacks. The goal of the study was to create a safe, stable, and organoleptically appealing product with high nutritional and biological value. To achieve this goal, physicochemical, microbiological, and organoleptic analysis methods were used in accordance with regulatory documents. Turkey fillet was used as the primary raw material. The recipe includes traditional nitrite salt and the MasterBlend complex preservative mixture, which contains sodium nitrite, sodium acetate and citrate, ascorbate, dihydroquercetin, spices, and yeast extract. The technological process included raw material preparation, slicing, marinating, drying, and pre-drying. The results obtained showed that the use of MasterBlend reduces water activity to 0.74, increases protein content to 57%, stabilizes color, and improves flavor. Microbiological testing confirmed a 2-2.5-fold reduction in QMAFAnM compared to control samples and a complete absence of pathogenic microflora. Organoleptic evaluation revealed an average score of 4.8 out of 5. The developed technology ensures a product with high protein content, low moisture, and a long shelf life. The scientific novelty of the study lies in the use of the MasterBlend complex mixture as an alternative to traditional preservatives, providing a synergistic effect of antioxidants and antimicrobial components.