Technology of the food additives enriched with CO2-extractions of dry homonymous spices

The article considered the issues of technology development for the food additives enriched with CO2-extractions of dry homonymous spices. Using various instrumental methods the conditions for sorption of volatiles of CO2-extractions were studied on the preparations of animal proteins as applicable for meat and fish industries. For the construction of "visual prints" the following methods were used: profile analysis, cluster analysis, and the key component method. Based on the results of experimental studies, the recommended dosages of CO2-extractions were developed for animal proteins used in the meat and fish industry calculated per 1 kg, which averaged 25-35/65-75 ml/kg of protein.