• Nataliia Bozhko Medical Institute, Sumy State University
  • Vasyl Pasichnyi National University of Food Technologies
  • Andriy Marynin National University of Food Technologies
  • Vasyl Tischenko Sumy National Agrarian University
  • Igor Strashynskyi National University of Food Technologies
  • Oleksandr Kyselov Sumy National Agrarian University
Keywords: meat-containing semi-smoked sausage; duck meat; unsaturated fatty acids; rosemary extract


The work is devoted to studying the fatty-acid composition and biological efficiency of a developed meat-containing semi-smoked sausage, based on duck meat with the balanced fatty-acid composition, investigating the effectiveness of using a rosemary extract in a technology of sausages with a high content of unsaturated fatty acids. It is confirmed, that the fatty-acid composition of meat-containing semi-smoked sausage of Peking duck is characterized by the optimal ratio of PUFA and SFA that is 0.33, at standard 0.2–0.4. The ratio between FA families w-3/ w-6 in the developed products is from 1:11 at recommended physiological norms of the ideal composition of lipids in a meat product as 1:10.

Introduction of the rosemary extract in amount 0.02–0.06 % of the forcemeat mass decelerates hydrolytic oxidation of forcemeat lipids, favors deceleration of peroxide oxidation of lipids in a meat-containing semi-smoked sausage, decreasing the amount of peroxides in practically five times. The positive influence of the introduced antioxidant on accumulation of secondary oxidation products is noticed. Their summary amount was the least at the end of the storage term of ready products with the rosemary extract as 0.38–0.80 mg of МА/kg of the product that is 2.54–3.94 times lower than in a control sample. The most stabilizing effect on the process of lipids oxidation is obtained at introducing the rosemary extract in amount 0.06 % that allows to decrease the speed of oxidation processes in the product almost twice


Download data is not yet available.

Author Biographies

Nataliia Bozhko, Medical Institute, Sumy State University

Department of Biophysics, Biochemistry, Pharmacology and Biomolecular Engineering

Vasyl Pasichnyi, National University of Food Technologies

Department of Technology of Meat and Meat Products

Andriy Marynin , National University of Food Technologies

Problem Research Laboratory

Vasyl Tischenko, Sumy National Agrarian University

Department of Technology of Milk and Meat

Igor Strashynskyi , National University of Food Technologies

Department of Technology of Meat And Meat Products

Oleksandr Kyselov, Sumy National Agrarian University

Department of Biochemistry and Biotechnology


Wood, J., Enser, M., Whittington, F., Richardson, R. (2007). Fatty Acids in Meat and Meat Products. Food Science and Technology, 87–107. doi:

Wood, J. D., Enser, M. (2017). Manipulating the Fatty Acid Composition of Meat to Improve Nutritional Value and Meat Quality. New Aspects of Meat Quality, 501–535. doi:

Innes, J. K., Calder, P. C. (2020). Marine Omega-3 (N-3) Fatty Acids for Cardiovascular Health: An Update for 2020. International Journal of Molecular Sciences, 21 (4), 1362. doi:

Lisitsyn, A. B., Chernukha, I. M., Lunina, O. I. (2017). Fatty acid composition of meat from various animal species and the role of technological factors in trans- isomerization of fatty acids. Foods and Raw Materials, 5 (2), 54–61. doi:

Mapiye, C., Aldai, N., Turner, T. D., Aalhus, J. L., Rolland, D. C., Kramer, J. K. G., Dugan, M. E. R. (2012). The labile lipid fraction of meat: From perceived disease and waste to health and opportunity. Meat Science, 92 (3), 210–220. doi:

Briggs, M. A., Bowen, K. J., Kris-Etherton, P. M. (2017). 23 Omega-3 Polyunsaturated Fatty Acids and Health. Food Lipids, 603–626. doi:

Shahidi, F., Ambigaipalan, P. (2018). Omega-3 Polyunsaturated Fatty Acids and Their Health Benefits. Annual Review of Food Science and Technology, 9 (1), 345–381. doi:

Wyness, L., Weichselbaum, E., O’Connor, A., Williams, E. B., Benelam, B., Riley, H., Stanner, S. (2011). Red meat in the diet: an update. Nutrition Bulletin, 36 (1), 34–77. doi:

Li, J., Sun, Q. (2019). Consumption of saturated fatty acids and coronary heart disease risk. International Journal of Cardiology, 279, 27–28. doi:

Vissers, L. E. T., Rijksen, J., Boer, J. M. A., Verschuren, W. M. M., van der Schouw, Y. T., Sluijs, I. (2018). Fatty acids from dairy and meat and their association with risk of coronary heart disease. European Journal of Nutrition, 58 (7), 2639–2647. doi:

Burlingame, B., Nishida, C., Uauy, R., Weisell, R. (Eds.) (2009). Fats and Fatty Acids in Human Nutrition. doi:

Lisitsyn, A. B., Chernukha, I. M., Ivankin, A. N. (2013). Comparative study of fatty acid composition of meat material from various animal species. Scientific Journal of Animal Science, 2 (5), 124–131.

Kelly, O., Gilman, J., Ilich, J. (2019). Utilizing Dietary Nutrient Ratios in Nutritional Research: Expanding the Concept of Nutrient Ratios to Macronutrients. Nutrients, 11 (2), 282. doi:

Huda, N., Aronal, A. P., Ahmad, R. (2012). Amino Acid and Fatty Acid Profiles of Peking and Muscovy Duck Meat. International Journal of Poultry Science, 11 (3), 229–236. doi:

Mancini, S., Preziuso, G., Dal Bosco, A., Roscini, V., Parisi, G., Paci, G. (2017). Modifications of fatty acids profile, lipid peroxidation and antioxidant capacity in raw and cooked rabbit burgers added with ginger. Meat Science, 133, 151–158. doi:

Papamandjaris, A. A., Macdougall, D. E., Jones, P. J. H. (1998). Medium chain fatty acid metabolism and energy expenditure: Obesity treatment implications. Life Sciences, 62 (14), 1203–1215. doi:

Wood, J. D., Richardson, R. I., Nute, G. R., Fisher, A. V., Campo, M. M., Kasapidou, E. et. al. (2004). Effects of fatty acids on meat quality: a review. Meat Science, 66 (1), 21–32. doi:

Kausar, T., Hanan, E., Ayob, O., Praween, B., Azad, Z. (2019). A review on functional ingredients in red meat products. Bioinformation, 15 (5), 358–363. doi:

Falowo, A. B., Fayemi, P. O., Muchenje, V. (2014). Natural antioxidants against lipid–protein oxidative deterioration in meat and meat products: A review. Food Research International, 64, 171–181. doi:

Bozhko, N., Tischenko, V., Pasichnyi, V., Marynin, A., Polumbryk, M. (2017). Analysis of the influence of rosemary and grape seed extracts on oxidation the lipids of peking duck meat. Eastern-European Journal of Enterprise Technologies, 4 (11 (88)), 4–9. doi:

Gobert, M., Bourguet, C., Terlouw, C., Deiss, V., Berdeaux, O., Comte, B., Durand, D. (2009). Pre-slaughter stress and lipoperoxidation: protective effect of vitamin E and plant extracts rich in polyphenols given to finishing cattle. In the Proceedings of the 11th International Symposium on Ruminant Physiology, 814–815.

Moyo, B., Oyedemi, S., Masika, P. J., Muchenje, V. (2012). Polyphenolic content and antioxidant properties of Moringa oleifera leaf extracts and enzymatic activity of liver from goats supplemented with Moringa oleifera leaves/sunflower seed cake. Meat Science, 91 (4), 441–447. doi:

Nkukwana, T. T., Muchenje, V., Masika, P. J., Hoffman, L. C., Dzama, K., Descalzo, A. M. (2014). Fatty acid composition and oxidative stability of breast meat from broiler chickens supplemented with Moringa oleifera leaf meal over a period of refrigeration. Food Chemistry, 142, 255–261. doi:

Ahn, J., Grun, I., Mustapha, A. (2007). Effects of plant extracts on microbial growth, color change, and lipid oxidation in cooked beef. Food Microbiology, 24 (1), 7–14. doi:

Bozhko, N., Tishchenko, V., Pasichnyi, V., Svyatnenko, R. (2019). Effectiveness of natural plant extracts in the technology of combined meatcontaining breads. Ukrainian Food Journal, 8 (3), 522–531. doi:

Pasichnyi, V., Ukrainets, A., Ukrainets, A., Khrapachov, O., Khrapachov, O., Marynin, A. et. al. (2018). Research into efficiency of pasterization of boiled sausage products in order to improve their storage term. Eastern-European Journal of Enterprise Technologies, 6 (11 (96)), 21–28. doi:

Fasseas, M. K., Mountzouris, K. C., Tarantilis, P. A., Polissiou, M., Zervas, G. (2008). Antioxidant activity in meat treated with oregano and sage essential oils. Food Chemistry, 106 (3), 1188–1194. doi:

Karre, L., Lopez, K., Getty, K. J. K. (2013). Natural antioxidants in meat and poultry products. Meat Science, 94 (2), 220–227. doi:

Carpenter, R., O’Grady, M. N., O’Callaghan, Y. C., O’Brien, N. M., Kerry, J. P. (2007). Evaluation of the antioxidant potential of grape seed and bearberry extracts in raw and cooked pork. Meat Science, 76 (4), 604–610. doi:

Doolaege, E. H. A., Vossen, E., Raes, K., De Meulenaer, B., Verhé, R., Paelinck, H., De Smet, S. (2012). Effect of rosemary extract dose on lipid oxidation, colour stability and antioxidant concentrations, in reduced nitrite liver pâtés. Meat Science, 90 (4), 925–931. doi:

Umaraw, P., Chauhan, G., Mendiratta, S. K., Verma, A. K., Arya, A. (2020). Effect of oregano and bay as natural preservatives in meat bread for extension of storage stability at ambient temperature. Journal of Food Processing and Preservation, 44 (4). doi:

Rather, S. A., Masoodi, F. A., Akhter, R., Rather, J. A., Shiekh, K. A. (2016). Advances in use of natural antioxidants as food additives for improving the oxidative stability of meat Products. Madridge Journal of Food Technology, 1 (1), 10–17. doi:

Ukrainets, A. I., Pasichny, V. M., Zheludenko, Y. V. (2016). Antioxidant plant extracts in the meat processing industry. Biotechnologia Acta, 9 (2), 19–27. doi:

Bozhko, N., Tishchenko, V., Pasichniy, V., Verteleckaja, N. (2018). Development of sausages from the peking duck meat. Prohresyvni tekhnika ta tekhnolohiyi kharchovykh vyrobnytstv restorannoho hospodarstva i torhivli, 1 (27), 112–122.

Bozhko, N., Tischenko, V., Pasichnyi, V., Moroz, O. (2019). Research of nutritional and biological value of the semi smoked meatcontaining sausage. Food Science and Technology, 13 (4), 96–103. doi:

Bozhko, N., Tischenko, V., Pasichnyi, V., Marynin, A., Polumbryk, M. (2017). Study of oxidation processes in duck meat with application of rosemary and grape seed extracts. EUREKA: Life Sciences, 4, 10–15. doi:

Biswas, S., Banerjee, R., Bhattacharyya, D., Patra, G., Das, A. K., Das, S. K. (2019). Technological investigation into duck meat and its products - a potential alternative to chicken. World’s Poultry Science Journal, 75 (4), 609–620. doi:

Baéza, E. (2006). Effects of genotype, age and nutrition on intramuscular lipids and meat quality. Proceedings of the 2006 Symposium COA/INRA Scientific Cooperation in Agriculture. Tainan, Tainan, 79–82. Available at:

Ali, M. S., Kang, G.-H., Yang, H.-S., Jeong, J.-Y., Hwang, Y.-H., Park, G.-B., Joo, S.-T. (2007). A Comparison of Meat Characteristics between Duck and Chicken Breast. Asian-Australasian Journal of Animal Sciences, 20 (6), 1002–1006. doi:

Chartrin, P., Méteau, K., Juin, H., Bernadet, M. D., Guy, G., Larzul, C. et. al. (2006). Effects of Intramuscular Fat Levels on Sensory Characteristics of Duck Breast Meat. Poultry Science, 85 (5), 914–922. doi:

Stender, S., Astrup, A., Dyerberg, J. (2012). A trans European Union difference in the decline intransfatty acids in popular foods: a market basket investigation. BMJ Open, 2 (5), e000859. doi:

Gayet-Boyer, C., Tenenhaus-Aziza, F., Prunet, C., Marmonier, C., Malpuech-Brugère, C., Lamarche, B., Chardigny, J.-M. (2014). Is there a linear relationship between the dose of ruminant trans-fatty acids and cardiovascular risk markers in healthy subjects: results from a systematic review and meta-regression of randomised clinical trials. British Journal of Nutrition, 112 (12), 1914–1922. doi:

De Souza, R. J., Mente, A., Maroleanu, A., Cozma, A. I., Ha, V., Kishibe, T. et. al. (2015). Intake of saturated and trans unsaturated fatty acids and risk of all cause mortality, cardiovascular disease, and type 2 diabetes: systematic review and meta-analysis of observational studies. BMJ, h3978. doi:

Fernández-Ginés, J. M., Fernández-López, J., Sayas-Barberá, E., Pérez-Alvarez, J. A. (2005). Meat Products as Functional Foods: A Review. Journal of Food Science, 70 (2), R37–R43. doi:

Remacle, C., Reusens, B. (Eds.) (2004). Functional foods, ageing and degenerative disease. Woodhead Publishing, 792. doi:

Movileanu, I., Núñez de González, M. T., Hafley, B., Miller, R. K., Keeton, J. T. (2013). Comparison of Dried Plum Puree, Rosemary Extract, and BHA/BHT as Antioxidants in Irradiated Ground Beef Patties. International Journal of Food Science, 2013, 1–7. doi:

Shah, M. A., Bosco, S. J. D., Mir, S. A. (2014). Plant extracts as natural antioxidants in meat and meat products. Meat Science, 98 (1), 21–33. doi:

Domínguez, R., Pateiro, M., Gagaoua, M., Barba, F. J., Zhang, W., Lorenzo, J. M. (2019). A Comprehensive Review on Lipid Oxidation in Meat and Meat Products. Antioxidants, 8 (10), 429. doi:

Abstract views: 39
PDF Downloads: 31
How to Cite
Bozhko, N., Pasichnyi, V., Marynin , A., Tischenko, V., Strashynskyi , I., & Kyselov, O. (2020). INVESTIGATION OF THE INFLUENCE OF THE ROSEMARY EXTRACT ON THE OXIDIZING STABILITY OF FATS OF SEMI-SMOKED SAUSAGES WITH PEKING DUCK MEAT. EUREKA: Life Sciences, (3), 18-25.
Food Science and Technology