The effect of antioxidants of vegetable origin on the change of qualitative characteristics of semi-finished fish products in the storage process

Abstract

The article presents data on the study of the influence of spices - sage, rosemary and ginger, used as a prescription component on the quality indicators of semi-finished fish products. Physical, chemical and organoleptic indicators of the quality of experimental samples have been studied, and the positive effect of spices on the stability of semi-finished fish products during storage have been shown. The use of spices, in particular rosemary and sage, allows to slow down the oxidation process and increase the shelf life of chilled fish semi-products.

Keywords

• semi-finished fish products
• spices
• physico-chemical parameters
• quality