R. T. Timakova, S. L. Tikhonov, N. V. Tikhonova
Ural State University of Economics, ul. 8 Marta/Narodnoi Voli, 62/45, Ekaterinburg, 620144. Rossiiskaya Federatsiya
Abstract. The use of probiotic and prebiotic additives to preserve enriched food resources is a promising trend in food biotechnologies. The study aimed to determine the possibility of prolonging the shelf life of chilled fish using arabinogalactan. Surface treatment of chilled carp by sprinkling industrial arabinogalactan powder in a single layer prolonged its shelf life up to 31 days while maintaining its organoleptic characteristics and optimal freshness parameters. It also increased water content in muscle tissue of experimental fish samples by 0.6% compared with the control. The content of amino-ammonia nitrogen (AAN) in the chilled carp samples with a shelf life of 31 days from the experimental group was 62.1 ± 0.6 mg/100 g, which was lower by 22.3% than in the control. The acid and peroxide numbers did not exceed the permissible levels due to a decrease in the rate of hydrolytic and oxidative processes in chilled fish treated with arabinogalactan. They amounted to 2.1 KOH/g of fat and 5.6 mmol of active oxygen/kg of fat, respectively. Microbiological indicators of test samples of carp chilled during storage for up to 31 days met the requirements of the 040/2016 EAEU regulation. The QMAFAnM index did not exceed 3.9∙10E3 CFU/g; Escherichia coli, Staphylococus aureus, and Vibrio parahaemoliticus bacteria were not detected. The presented technical solution for storing chilled fish by treating its surface with arabinogalactan powder in a single layer enhanced the effect of the cooling agent (air environment) and ensured the prolongation of its shelf life 2.6 times, relative to the requirements of regulatory documents.
Keywords: fish; carp; arabinogalactan; microbiological indicators; freshness indicators.
Author Details: R. T. Timakova, Cand. Sc. (Agr.), assoc. prof. (e-mail: Этот адрес электронной почты защищён от спам-ботов. У вас должен быть включен JavaScript для просмотра.); S. L. Tikhonov, D. Sc. (Tech.), head of department; N. V. Tikhonova, D. Sc. (Tech.), prof.
For citation: Timakova RT, Tikhonov SL, Tikhonova NV [Study of the possibility of using arabinogalactan for the storage of chilled fish]. Dostizheniya nauki i tekhniki APK. 2020; 34(10):106-10. Russian. doi: 10.24411/0235-2451-2020-11017.