Influence of biochemical properties of raw materials on the change of quality of salted fish products

Abstract

According to the state of development of the fishery industry of Ukraine and increasing requirements for the quality of food products, it is relevant to address issues of preventing losses of fish products from spoilage of microbial origin, protecting them from oxidation, ensuring proper quality, safety and competitiveness of finished products sold on the Ukrainian market. The purpose of the work is to study the influence of the biochemical properties of raw materials on the change in the quality of salted fish products. The research explores the influence of the biochemical properties of raw materials on the change of quality of salted fish products packed in a modified environment. The main reasons for the deterioration of the quality of salted fish products are described. Possible areas for increasing the stability of salted fish products during storage are presented. The level of activity of tissue proteolytic enzymes is one of the main factors that characterise 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 study of the initial fish raw materials, namely the mass fraction of fat and enzymatic activity of muscle tissue are presented. It was established that fish raw materials had significant differences in both the mass fraction of fat and enzyme activity. The results of studies of the physical and chemical parameters of salted fish products packed in a modified environment are presented. Initial composition of the gas mixture: 40% CO₂ and 60% N₂. High-barrier bags were used for packaging. The results of the experimental studies demonstrated that in terms of changes in quality indicators, the packaging of salted fish in a modified environment is most effective for products from non-fat raw materials with low total acidity and proteolytic enzyme activity. The practical value of the scientific work is to develop promising areas for improving the sustainability of salted fish products by using modified environments. Despite a significant amount of scientific research in the field of packaging, systematic studies of such products have not been conducted, thus, the practical application of modified environments raises the greatest number of questions for manufacturers regarding the reliable sustainability of products

Keywords

• fish raw materials
• salted fish products
• biochemical parameters
• modified environment