INFLUENCE OF ELECTROCHEMICALLY ACTIVATED SOLUTIONS ON THE FATTY ACID PROFILE OF FOOD SYSTEMS

Abstract

The emergence of new types and methods of food processing requires studying the impact on the compo-nents of food systems. Fish products are an important part of the human diet, but as a result of storage, their quality and safety indicators are reduced. An effective way to ensure the biological safety of fish raw materials is the use of electrochemically activated solutions (ECAS) obtained by high-voltage diaphragm electrolysis. The aim of the study was to study the effect of various concentrations of ECAS on the fatty acid profile of food systems using the example of fish oil from Atlantic salmon (Salmo salar) fillet during the shelf life. In the experiments, a ready-made ECAS with an active chlorine concentration (hereinafter Cach) of 500 mg/l (0.05%) was used, from which working ECAS were prepared with a dilution of 50% and 15%, which corresponds to Cach – 250 mg/l (0.025%) and Cach – 75 mg / l (0.0075%). The concentration of ECAS was selected experimentally in order to determine the optimal concentration at which the de-struction of fatty acids (hereinafter FA) of the studied samples did not occur. The determination was car-ried out by gas chromatography using a Crystal-2000M chromatograph. Comparison was made with con-trol samples. Identification of the peaks of FA methyl esters of the tested samples made it possible to de-termine the recommended working concentration of active chlorine ECAS equal to 75 mg/l, at which the content of polyunsaturated fatty acids does not statistically decrease. The research results can be used to ensure the quality and biological safety of fish fillets, taking into account the specific effects of ECAS on individual components of food systems.