FIELD: food-processing industry. SUBSTANCE: method involves introducing antioxidant into food composition, antioxidant being preparation produced by sequential extracting of Mortierella alpina micromycet biomass with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline, and water, with following joining of first extract with solid residue. Antioxidant is introduced in an amount of about 0.1 wt%. EFFECT: improved organoleptical properties and prolonged shelf life of food product.
