The substantiation of technological regimes of production of refrigerated semi-finished products from Japanese mackerel with prolonged storage time

One of the actual areas of processing the aquatic biological resources is the production of chilled fish semi-finished products that are most prepared for heat treatment. The goal of this research was to substantiate the technological regimes for the production of chilled mackerel fish semi-finished...

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Bibliographic Details
Published in:IOP conference series. Earth and environmental science 2021-02, Vol.640 (3), p.32010
Main Authors: Dementieva, N V, Sakharova, O V, Fedoseeva, E V, Bogdanov, V D, Botsova, T M
Format: Article
Language:English
Subjects:
Additives
Cooling
Fish
Heat treatment
Heat treatments
Mackerel
Microorganisms
Organic acids
Organoleptic properties
Packaging
Salting
Shelf life
Water vapor
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Summary:One of the actual areas of processing the aquatic biological resources is the production of chilled fish semi-finished products that are most prepared for heat treatment. The goal of this research was to substantiate the technological regimes for the production of chilled mackerel fish semi-finished products with extended shelf life. It was experimentally found that the treatment of mackerel with developed salting media, including moisture-retaining components, organic acids and flavoring additives with anti-bactericidal properties, improves the organoleptic characteristics of the finished product, contributes to faster maturation, salt penetration into the fish, and a decrease in the total number of microorganisms (QMAFAnM). The increase in amine nitrogen ranged from 1.4 g/kg (at the beginning of the salting) to 1.55 g/kg in the control and up to 3.05 g/kg in the test samples by the end of the salting. Salt concentration in mackerel treated with control medium for salting amounted to 1.19%, new developed media - from 2.84 to 3.17%. The total amount of microorganisms in mackerel is 2.0 x 102 CFU/g. After salting it decreased and varied from 0.1 to 3.0 x 101 CFU/g. According to the research results, the rational duration of the salting of mackerel, treated with new media for salting within 4 - 5 hours at a temperature of 6 - 80C, has been determined. The use of Darfresh film for packaging, which provides an additional barrier to oxygen and water vapor, increases the shelf life of the finished product.
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/640/3/032010