Simulation of the properties of a frying composition based on ostrich oil and СО₂-marjoram extract

The article reveals the optimization of a fat frying composition formulation based on ostrich oil and natural stabilizing additive using mathematical modeling of its component composition and analysis of the qualitative characteristics of the product. The object of the research was experimental versions of the frying composition obtained according to the developed recipes, which included liquid and solid fraction of ostrich oil in the following ratio, wt. %: 30,0–70,0 – the liquid one, 30,0–70,0 the solid one and 0,01–0,20 CO₂ -marjoram extract. The selection and ratio of the components of the frying fat recipe was carried out using the mathematical modeling methods based on the Scheffe-simplex lattice design. A comparative analysis of the consumer properties of the fat frying composition was carried out using E.K. Harrington’s desirability function. It was shown that the best technological and qualitative characteristics of the properties of the fat frying composition were established at a ratio of 0,5 percent of liquid or 0,5 solid fractions of the frying composition mass with the addition of at least 0,1 wt. % CO₂ -extract of marjoram. Positive results were also noted in samples with a minimum solid fat content of 30,0 wt. %, but with a significant amount of a stabilizing additive – 0,15 wt. %. The inhibiting effect of the introduced natural additive, which slowed down oxidative processes in the process of frying the product, were proven. It was determined that only experimental versions of deep-frying fat in the established optimum of the quantitative ratio of fractions and CO₂ - extract had the highest desirability scores of 0,723 and 0,792, confirming the high level of product quality. In addition, the proposed combination of ingredients provided an increase in the time of use of the deep-frying composition, due to the increased resistance to oxidation.

1. Donskova L.A., Belyaev N.M., Leiberova N.V. Fatty acid composition of lipids as an indicator of the functional purpose of poultry meat products: theoretical and practical aspects // Food industry. 2018. № 1. P. 4–10.

2. Zaitseva L.V. The role of various fatty acids in human nutrition in the production of food products // Food industry. 2010. № 10. P. 60–63.

3. Chamberlain J.G Fatty acids in human brain phylogeny // Perspect. вiol. мed. 1996. No. 39. P. 436–435.

4. Berezov T.T., Korovkin B.F. Biological chemistry: a textbook. M.: Meditsina, 2004. P. 302; 387–392.

5. Gorbacheva M.V., Tarasov V.E., Sapozhnikova A.I. Peculiarities of the structure and properties of subcutaneous and internal ostrich fat // Izvestiya vysshikh uchebnykh zavedenii. Food technology. 2018. № 2/3 (362/363). P. 23–26.

6. Biological Evaluation of Ostrich Oil and Its Using for Production of Biscuit / Amany М.М. [et al.] // The Egyptian Journal of Chemistry. 2017. Vol. 60, No. 6. P. 1091–1099.

7. New functional food oil and fat products with a balanced fatty acid composition / Kolnogorov K.P [et al.] // Proceedings of BSTU. Series 2: Chemical technologies, Biotechnology, Geoecology. 2016. № 4 (186). P. 188–194.

8. Creation of blends of functional vegetable oils with a long shelf life / Vasilenko L.I. [et. al] // Vestnik VGUIT. 2013. № 3 (57). P. 121–124.

9. Lamotkin S.A., Ilyina G.N. Investigation of the resistance of vegetable oils to oxidation in the development of functional oil and fat products // Proceedings of BSTU. Series 2: Chemical technologies, Biotechnology, Geoecology. 2017. № 1 (193). P. 10–14.

10. The use of CO2 -extracts from secondary resources of winemaking as a food additive for vegetable oils / Oganesyants L.A. [et. al] // Food industry. 2014. № 3. P. 42–43.

11. The use of sunflower cake as a substitute for nuts in confectionery production / Shapkun T.Yu. [et. al] // Izvestiya vysshikh uchebnykh zavedenii. Pishchevaya tehnologiya 1999. № 4. P. 41–43.

12. The use of non-traditional raw materials in the technology of mayonnaise products to optimize the fatty acid composition / Smertina E.S. [et. al] // Food industry. 2017. № 5. P. 35–37.

13. Tereshchuk L.V., Starovoitova K.V. Technological aspects of increasing the antioxidant stability of mayonnaise sauces // Technique and technology of food production. 2013. № 1 (28). P. 47–53.

14. Gorbacheva M.V. The use of ostrich oil in the recipe of the frying composition: a technological aspect // Safety and quality of agricultural raw materials and food: a collection of articles of the All-Russian scientific-practical conference. M., 2020. P. 164–169.