Abstract
The influence of a biologically inert protective coating on the basis of low-esterified pectin substances (LEPS) on the qualitative indicators of frozen fish and its lipids is studied in this paper: organoleptic, physico-chemical, structural-mechanical and biochemical changes in fish of various methods of freezing during 240 days of cold storage. The limiting periods of storage of a silver carp (Hypophthalmichthys molitrix) of different ways of freezing are established. The prolongation of the shelf life of refrigeration and the higher quality indices of frozen fish with the use of a protective coating based on low-esterified pectin substances is due to the reduction of shrinkage and inhibition of hydrolytic decomposition and oxidative damage of lipids by preventing the contact of the surface of frozen fish with oxygen in the air. In addition, when freezing fish in a calcium chloride solution, the LEPS-based coatings exhibit barrier properties, preventing the diffusion of calcium ions into the muscle tissue of the product. Such a mechanism of influence on the duration of fish storage of various methods of freezing during prolonged cold storage allows to obtain frozen fish with high quality indices and to substantially reduce losses during refrigerated storage.
Highlights
Freezing is one of the most reliable and widely used methods of conservation, both onshore enterprises and on ships, which allows the maximum preservation of the nutritional and biological value of raw materials, flavor characteristics and significantly extend the storage time [1].The quality of frozen fish and the period of cold storage depend on many factors and, first of all, on the degree of freshness of the raw material, the method of freezing, the temperature of cold storage, the degree of protection of the product from drying and oxidation of lipids, and from the type of fish
The greatest changes were noted in lipid samples of fish frozen in a solution of calcium chloride without the use of protective coating, as evidenced by an increase in the values of acid numbers, which is explained by the predominant hydrolysis of phospholipids (Fig. 3)
The smallest changes associated with hydrolytic decomposition and oxidative deterioration undergo lipids of fish samples frozen in calcium chloride solution using a protective coating based on low-esterified pectin substances (LEPS) during the whole period of cold storage (Table 2)
Summary
Anna Gerasim , Sergey Patyukov, Nataliya Patyukova Odessa National Academy of Food Technologies, 112 Kanatnaya str., Odessa, 65039, Ukraine. The influence of a biologically inert protective coating on the basis of low-esterified pectin substances (LEPS) on the qualitative indicators of frozen fish and its lipids is studied in this paper: organoleptic, physico-chemical, structuralmechanical and biochemical changes in fish of various methods of freezing during 240 days of cold storage. When freezing fish in a calcium chloride solution, the LEPS-based coatings exhibit barrier properties, preventing the diffusion of calcium ions into the muscle tissue of the product. Such a mechanism of influence on the duration of fish storage of various methods of freezing during prolonged cold storage allows to obtain frozen fish with high quality indices and to substantially reduce losses during refrigerated storage
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