Justification for requirements applicable to updating the standard for canned fish liver, caviar and milt «Po-Murmanski» in order to enhance products’ competitiveness

Abstract

This aims to justify the requirements for updating the current national standard GOST R56418–2015 «Cannedfish liver, caviar and milt «Po-Murmanski». Specifications», taking into consideration the results from qualitymeasurements of canned fresh minced cod liver. Research methods: Sensory analysis of food and the titrimetric method with visible indication was applied. This paper summarizes the results from measurements of the fat acidity value in canned food that was made in compliance with GOST R56418–2015 in marine environments from 2016 to 2021. We made an assessment to justify the expiry dates and storage requirements for canned food under the two temperature conditions. The paper defines the main provisions of the standard that require updating. Results: This paper proves the practicability of updating the standard GOST R56418–2015 by such ways as follows: changing the expiry dates of canned cod (haddock) liver «Po-Murmanski» under different storage conditions, applying the standard instrumental procedure to estimate the fat acidity value, using a geographical indication in labeling as a modern way of product differentiation. The paper shows dynamics in the fat acidity value during the storage of canned food made of fresh minced cod liver under the two temperature conditions. The paper demonstrates correlations between the fat acidity value and the organoleptic properties of canned food that was made of fresh and frozen fish in compliance with the existing various reference documents on standardization. Practical relevance: The results from this study will be used to update GOST R56418–2015. After public discussions and approval under the established procedure, the updated national standard will be demanded by factories and companies.