STUDY OF EFFECT OF CINNAMON OIL EXTRACT ON QUALITY OF CAVIAR PRODUCTS FROM FROZEN SALMON UNSCREENED ROE

Abstract

The quality of caviar products produced from frozen salmon unscreened roe decreases rapidly during storage due to oxidation, hydrolytic and microbial processes. Antiseptic additives used only delay the development of microorganisms in foods, but do not affect the intensity of the hydrolysis and oxidation of lipids. To preserve the quality and enhance the stability of caviar products cinnamon oil extracts having antimicrobial and antioxidant action have been used. Extract samples obtained by infusion of ground cinnamon in a vegetable oil in the amount of 2.0-10.0%, and the further separating of a liquid portion from a thick sediment. The content of spicy oil extracts in the formula of the caviar product is 25.0% of the total weight. Studies of caviar products with added cinnamon oil extracts during storage showed inhibition of microorganisms and reduction of intensity of oxidative and hydrolytic processes in all samples. The best organoleptic properties had the products with added extracts obtained by extraction of cinnamon in amounts of 2.0-5.0%. The use of spicy cinnamon oil extracts in the caviar product technology excluding the addition of antiseptics can save their high quality and increase their shelf life up do 4-5 months.

Keywords

• salmon roe
• spicy oil extract
• antioxidant activity
• antimicrobial activity