JUSTIFICATION OF THE INNOVATIVE METHOD OF PRELIMINARY PROCESSING OF FISH RAW MATERIALS

Abstract

The scientific article presents experimental data on the possibility of modification of the generally accepted traditional technology of pre-heat treatment of freshwater fish raw materials in the production of canned fish by developing an innovative method - dehydration with hydrochloric acid. Technological and rheological features of the muscle tissue of the object of study - silver carp, which is the most important object of aquaculture and commercial fish farming in Ukraine and in many other countries, require the use of pre-heat treatment. This technique is required to remove moisture from muscle tissue by denaturing sarcoplasmic proteins when the temperature rises above 95 C. Due to the high specific heat of fish muscle tissue, heat treatment is energy intensive and, consequently, not cost effective.
 In connection with the above promising direction of modification of preliminary heat treatment of raw materials of the fish industry in the production of canned fish should be the development and implementation of a new innovative energy-saving method of processing semi-finished products in the design of modern fish processing enterprises.
 The paper presents data on the effect of hydrochloric acid on the properties of muscle tissue of silver carp. This directional regulation of the moisture holding capacity in the direction of its reduction is possible by shifting the pH to the isoelectric point of muscle tissue proteins.
 The influence of such technological parameters as mass fraction of hydrochloric acid in the treatment solution, hydromodule (solution: raw material), temperature and duration of the process on the change of active acidity of muscle tissue of fish raw materials, and, accordingly, moisture binding capacity was established. Accordingly, the following technological parameters of the process were determined: mass fraction of hydrochloric acid - 0.1%, processing temperature 20–25°С, hydraulic module - 1:10, processing duration - 30 minutes. The introduction of the developed technological parameters of the innovative method of pre-treatment creates conditions in which the active acidity of muscle tissue is as close as possible to the isoelectric point of most fish proteins, which in turn provides minimum values of moisture binding capacity.
 Based on the obtained data, a technological method of pre-processing of fish raw materials in the production of canned fish has been developed, the use of which allows to completely eliminate energy-intensive thermal operation from the technological cycle, and accordingly significantly increase economic efficiency