THE INVESTIGATION OF THE PENETRATION OF MICROELEMENTS OF A DIETARY SUPPLEMENT IN CRUCIAN MEAT BY VARIOUS METHODS OF SALTING

Abstract

The expediency of improving the technological methods of processing unprofitable small fish and expanding the range of food products from them is substantiated. It is proposed to enrich the meat of freshwater fish with trace elements by adding to salt or brine during the salting of raw materials dietary supplements based on chelate complexes. The kinetics of penetration of micronutrients of a dietary supplement based on a chelate complex into the muscle tissue of crucian carp was studied by electronic paramagnetic resonance. The ambassador was held in three ways. According to the first dry method of salting, the fish was mixed with sodium chloride NaCl with the addition of a dietary supplement based on a chelate complex in the amount of 20… 25% and 0.1% by weight of raw materials, respectively. According to the second brine method, the fish was salted in brine, which was a solution of sodium chloride NaCl in the amount of 2 kg of salt per 1 kg of raw material. The amount of dietary supplement based on the chelate complex was 0.1% by weight of raw materials. According to the third method, the ambassador was carried out in brine with the same concentrations of sodium chloride and dietary supplements, but previously the fish raw materials were treated with ultrasound. Salting of fish was carried out for 6 days.
 The distribution of Mn ions in the plane (i, j) is investigated. The kinetics of the penetration of a microelement into the volume of crucian muscle tissue was studied by the EPR method. The kinetics of Mn2 + ion distribution in the studied muscle tissue samples and the tomogram of these surfaces were determined. The values of the area under the EPR spectra are normalized to the values of the area under the maximum EPR signal. For the maximum EPR signal for dry pickling, the signal from the liquid in which the raw material was during salting, and during the brine - the signal from the brine sample was selected.
 It is noted that the kinetics of penetration of the trace element is determined by the area of contact of the raw material with diffusing substances and the method of intensification of the internal transfer of these substances within the raw material. It was found that for brine and brine with pre-sonication, the amount of trace element in the depth of the crucian muscle tissue differs within the error. This indicates the homogeneity of the distribution of the trace element of the dietary supplement based on the chelate complex by such methods of salting.