Technology of fish semi-finished products using antimicrobial compositions with organic acids and salts
https://doi.org/10.20914/2310-1202-2019-1-94-98
Abstract
The actual problem of business is the low quality of fish raw materials due to the delay in deliveries from the manufacturer. The search for new technological solutions to extend the shelf life of fish raw materials due to the reduction of microbiological contamination is relevant. A technology is proposed for the production of natural fish semi-finished products using antimicrobial compositions based on organic acids and salts. Chilled carcasses, semi-finished products of trout (fillet with skin) and antimicrobial agents based on organic acids and salts (Dilactopolydon (DLP) and Dilactin Forte Plus (DFP) were used as objects of research. The choice of the most effective concentration of the DLP solution for processing trout carcasses was carried out using the mathematical method of a single-factor experiment and the Statgraphics Centurion computer program. Regression equations with high correlation coefficients are obtained. The most effective concentration of DLP during processing of trout carcasses before cutting into a piece of fillet with peel was set at 2% when the ratio of raw material to the additive solution was 1: 1 and aged for 20 minutes. This reduces the risk of re-contamination of fish carcasses during cutting due to the retention of the active components of DLP on the surface of the capillaries of the muscle tissue of the fish. A method for processing fish raw materials and natural semi-finished products with antimicrobial compounds DLP and DFP has been developed, which allows maintaining the quality of cooled semi-finished products for 13 days. This ensures a shelf life of 10 days. The developed technology has been tested under production conditions..
About the Authors
I. A. Timoshenkova
Peter the Great st.Petersburg Politechnic University (SPbPU)
Russian Federation
senior lecturer, Graduate school of biotechnology and food science, Politechnicheskaya, 29, St.Petersburg, 195251,Russia
Russian Federation
senior lecturer, Graduate school of biotechnology and food science, Politechnicheskaya, 29, St.Petersburg, 195251,Russia
Y. G. Bazarnova
Peter the Great st.Petersburg Politechnic University (SPbPU)
Dr. Sci. (Engin.), professor, Graduate school of biotechnology and food science, Politechnicheskaya, 29, St.Petersburg, 195251,Russia
Dr. Sci. (Engin.), professor, Graduate school of biotechnology and food science, Politechnicheskaya, 29, St.Petersburg, 195251,Russia
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Review
For citations:
Timoshenkova I.A., Bazarnova Y.G. Technology of fish semi-finished products using antimicrobial compositions with organic acids and salts. Proceedings of the Voronezh State University of Engineering Technologies. 2019;81(1):94-98. (In Russ.) https://doi.org/10.20914/2310-1202-2019-1-94-98
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