Application of Dihydroquercetin (Taxifolin) in meat products
Application of Dihydroquercetin (Taxifolin) in the manufacturing of meat products can significantly lower the rates of lipid oxidation, with the resulting extended shelf life of the products.
Extensive research in this area was conducted by the All-Russian Research Institute of the Poultry Processing Industry, specifically, by the laboratory of ready-to-cook products and canned poultry. The chief of the laboratory, V. A. Gonotsckiy has developed several Technical Specifications for meat products with Dihydroquercetin (Taxifolin). V. A. Gonotsckiy holds several patents on application of Dihydroquercetin (Taxifolin) in the meat industry.
Several Russian research institutes have been investigating the results of application of Dihydroquercetin (Taxifolin) in ground chicken, ground meat, cutlets, sausages from chicken and turkey meat, and pork and chicken greases. All investigations have shown positive results regarding an increase in shelf life of the products.
| # | Product name | Temperature conditions | Standard shelf life | Shelf life of products with dihydroquercetin | Efficacy of application of dihydroquercetin |
|---|---|---|---|---|---|
| 1 | Ground chicken | Not lower than −18°С | 6 months | ||
| Not lower than −12°С | 30 days | 40 days | Increase in shelf life in 1.3 times | ||
| Not lower than −8°С | 16 days | ||||
| From 0°С to −4°С | 48 hours | 60 hours | Increase in shelf life in 1.25 times | ||
| 2 | Poultry dried sausage | Not higher than +15°С | 1 month (30 days) | 36 days | Increase in shelf life in 1.2 times |
| From +2°С to +6°С | 3 months (90 days) | 112 days | Increase in shelf life in 1.25 times | ||
| 3 | Pork grease | Increase in shelf life in 3.7 times | |||
| 4 | Chicken grease | Increase in shelf life in 3–5 times |
As a rule, Dihydroquercetin (Taxifolin) is added to the meat products as a part of an ethanol solution.
| # | Product name | Dosage |
|---|---|---|
| 1 | Ground chicken | 0.05% by mass of the raw material |
| 2 | Cutlets, dumplings, ground meat | 0.02% by mass of the raw material |
| 3 | Dried poultry sausage | 0.02% by amount of lipids |
