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DEFINING THE ANTIOXSIDANTS QUANTITY IN CERTIFICATION OF THE CHICKEN MEAT

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Scientific Reports of Fergana State University

Scientific Reports of Fergana State University

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ARTICLE ANNOTATION

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The article presents an analysis of the results obtained by chromatography-mass-spectrometric studies to determine the mass fractions of certain antioxidants in chicken meat, the excessive amount of which seriously threatens human health. The advantages of this method in the certification of meat products are substantiated. It has been established that the content of alpha-tocopherol in chicken meat imported from some foreign countries is several times higher than that produced in local poultry farms.

AUTHORS

SH.Abdulloyev

Andijan State University

I.Asqarov

Andijan State University

B.Sattorova

Andijan State University

Tags

# антиоксидант# antioxidant# кимёвий таркиб# химический состав# chemical composition# витамин# vitamin# сертификатлаш# сертификация# certification# товуқ гўшти# куриное мясо# альфа- токоферол# холекальциферол# виталин# альфа-токоферол# сhicken meat# alpha- tocopherrol# cholecalciferol

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Article Identifiers

ROI:

https://eroi.uz/11.0106/A0822-0767

DOI:

Not Available

References

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