Open AccessInfluence of biochemical properties of raw materials on the change of quality of salted fish products
Author(s) -
Anastasiia Ivaniuta,
Alina Menchynska,
Оlena Ochkolyas,
Zhenkun Cui,
Natalia Nesterenko,
Tatiana Manoli
Publication year - 2021
Publication title -
tvarinnictvo ta tehnologìï harčovih produktìv
Language(s) - English
Resource type - Journals
eISSN - 2706-834X
pISSN - 2706-8331
DOI - 10.31548/animal2021.02.004
Subject(s) - food spoilage , salted fish , raw material , dried fish , food science , fish products , fish <actinopterygii> , chemistry , pulp and paper industry , fishery , biology , genetics , organic chemistry , bacteria , engineering
The article defines the influence of biochemical properties of raw materials on the quality change of low-salted fish products packed in conditions of a modified medium. The main reasons for the quality deterioration of low-salted fish products are described. Possible directions for increasing the stability of low-salt fish products during storage are given. The level of activity of tissue proteolytic enzymes is one of the main factors that characterizes the maturation rate of salted fish, and the mass fraction of fat can determine the degree of influence of carbon dioxide on muscle tissue during storage. Accordingly, the results of the examination of the initial fish raw materials, namely the mass fraction of fat and enzymatic activity of muscle tissue, are highlighted. We found that fish raw materials had significant differences in both the mass fraction of fat and the activity of enzymes. The results of the investigation of physicochemical parameters in salted fish products packed in conditions of a modified medium are highlighted. The initial composition of the gas mixture: 40% carbon dioxide with 60% dinitrogen. High barrier packages were used for packaging. The results of experimental studies have shown that in terms of changes in qualitative indicators, the packaging of salted fish in conditions of a modified medium is the most effective for products from low-fat raw materials with low total acidity and activity of proteolytic enzymes.