Abstract
The priority in improving the existing methods of processing fish is salting with the use of food additives with different functional orientations. The aim of the study was the development of preserves with the introduction of lactate-containing additives and using sonochemical technologies; examination of the quality of the products obtained according to organoleptic and microbiological safety indicators. The article proposes a resource-saving technology for the production of fish products with prolonged shelf life due to the use of a complex food additive consisting of lactic, acetic, propionic acids and their salts in different proportions with subsequent ultrasonic treatment using the ultrasonic generator of the Wave series model UZTA-0 2/22-OM. There was established the optimal mode of using the ultrasonic processing power of 75 W / m2 in the manufacture of fish preserves from herring. Organoleptic and microbiological quality indicators were studied during storage of preserved products with the addition of additives and ultrasonic treatment compared to the control. Organoleptic assessment was carried out on a five-point scale, microbiological indicators were studied by standard methods. The Dilactin Forte Plus dietary supplement in the composition of preserves in the amount of 3% and in combination with the use of sonochemical technologies makes it possible to obtain a safe high-quality fish product. Manufactured preserves at a storage temperature of 0 ± 2 ° C can maintain their high quality for 5 months.
Highlights
Consumers give more and more preference to food products, including fish, with fewer synthetic additives, but with increased safety, quality and shelf life [1,2].The successful development of fish and seafood processing has become impossible without taking into account the relations between producers and consumers in an emerging market of fish products
At the end of the storage period, it was established that samples 1–2 had signs of spoilage after opening the packaging, and samples 3–4, treated with ultrasound, did not have unacceptable defects, with the exception of sticking pieces of fish in some samples in the last days of storage of preserves
The data of microbiological analysis of preserves from herring fillet during storage are presented in figure 3
Summary
Consumers give more and more preference to food products, including fish, with fewer synthetic additives, but with increased safety, quality and shelf life [1,2].The successful development of fish and seafood processing has become impossible without taking into account the relations between producers and consumers in an emerging market of fish products. Consumers give more and more preference to food products, including fish, with fewer synthetic additives, but with increased safety, quality and shelf life [1,2]. The technologies used for the production of products suggest an increase in their quality [6]. One of the main factors is to increase the competitiveness of product manufacturers by improving its quality and reducing production costs. The solution to this problem contributes to the results of studies achieved in recent years by scientists. The authors suggest using food additives and various methods of processing products [7, 8, 9]
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