Abstract
This article presents the data of a study on the influence of various canning methods on the quality of maral antlers. It has been determined that the use of vacuum and infrared processing leads to a significant increase in the content of biologically active substances in the finished product in comparison with the traditional method of canning – cooking. Infrared drying of antlers was carried out for 6 hours using a wavelength of 1,6-2,4 µm and active ventilation. Vacuum drying was carried out at a temperature of 65 °C for four hours using a vacuum pump with a vacuum value of 0,094-0,096 MPa.An organoleptic analysis of samples of antlers preserved in different ways revealed that all samples meet the requirements of regulatory documentation and have no defects. Antlers preserved using vacuum drying and infrared processing have an advantage in fat content – 0,5 and 1,47%, respectively, protein – 6,56% (for both samples), calcium – 2,7 and 5,17%, phosphorus – 2,13 and 2,44%, copper – 1,2 and 4,68 mg/kg and zinc – 15,0 and 23,4 mg/kg.The use of infrared and vacuum drying methods does not increase the cost of canning, but makes it possible to increase the efficiency of these methods by 55,6% in cost compared to the traditional method. A study of the effectiveness of maral breeding using modern methods of preserving antlers has shown that the most effective method is vacuum drying, which makes it possible to obtain a product with the highest content of biologically active substances.