Ensuring the safety of the lipid fraction of semi-finished products of a high degree of preparation from fatty fish raw materials

• Main Authors: Inna V. Simakova, Tatyana M. Giro, Alexey A. Vasilyev
• Format: Article
• Language: English
• Published: Kemerovo State University 2018-12-01
• Series: Foods and Raw Materials
• Subjects: Fish products; oxidation; fat component; natural antioxidants; semi-finished products of a high degree of preparation; centralized production
• Online Access: http://jfrm.ru/?page=archive&jrn=12&article=22

The relevance of the studies is caused by the need to improve the safety and extend the shelf life of semifinished products from fatty fish raw materials. The study was carried out at the premises of the Saratov State Agrarian University. Study objects were fish mixed fodder; two-year-old carps; fish raw materials; carp semifinished products. Physicochemical, histological, and organoleptic research methods were used in the study. The authors have developed a method for inhibiting the process of fish fat oxidation at all the stages of the life cycle of fish products using CO2 rosemary extract and milk thistle oil meal as antioxidant components because they contain flavonolignans and carnosic and rosmarinic acids. Technological methods for obtaining complex fish mixed fodder with antioxidant properties were developed and the optimal dosages of the antioxidants added to a feed supplement were determined. A positive effect of an antioxidant supplement on the fish biological characteristics of a reared carp, as well as on the morpho-functional indicators of the obtained raw materials, was shown. The authors developed formulations of the fish semi-finished products made from the raw materials grown using antioxidant fish mixed fodder. The safety and quality indicators of the developed products were estimated. They showed that the use of an antioxidant component at the stage of fish rearing and in manufacturing process of fish semi-finished products makes it possible to significantly improve the stability of the fat phase both in fish raw materials and in the finished products.