Abstract
The aim of the work was to study the complex of humic-fulvic acids, calamus rhizome and pumpkin seed cake as antioxidants on physicochemical and organoleptic parameters of meat product.The methodology included the application of a factorial experiment design with varying concentrations of plant components, wet salting, heat treatment and evaluation of quality parameters. The results showed that the addition of humic-fulvic acids and calamus rhizome reduced pH and TBA, pumpkin seed cake reduced cooking loss and improved organoleptic properties. The most balanced indicators were recorded in the sample with 3 % of calamus and 0.7 % of humic-fulvic acids: pH - 5.57; TBA - 0.43 mg MDA/kg; Cookloss - 17.01 %; organoleptic score - 4.92. The plant components can be effectively used as antioxidants and acid regulators contributing to the improvement of stability, quality and consumer characteristics of meat products.