THE INFLUENCE OF PRE-TREATMENT AND LOW-ESTERIFIED PECTINE SUBSTANCES ON QUALITY OF FROZEN FISHERY SEMIFINISHED PRODUCTS

Abstract

Ability of a mixture of low-esterified pectin and acid to cause structural changes of mesopelagic small fish proteins is determined. These changes lead to a decrease in the MRP and an increase in water yielding. Such a influence mechanism on the moisture index rate can be used for directional control of the process of fish semi-finished products freezing. The optimal modes of polysaccharide-acidic treatment of muscle tissue are developed for Baltic sprat, Black Sea sprat, as well as for haarder. The researched pretreatment allowing to obtain frozen fish semi-finished products with high organoleptic properties.

Keywords

• Solutions of organic acids
• Pectin
• Mesopelagic fish
• Freezing
• Water yielding
• Organoleptic prop-erties.