The possibility of using lactic additives and sonochemical technology in the production of preserves

¹ ITMO University, 9, Lomonosova street, 191002, Saint-Petersburg, Russia
² Peter the Great St. Petersburg Polytechnic University, 29, Polytechnicheskaya, 195251, Saint-Petersburg, Russia

^* Corresponding author: ririna25@mail.ru

Abstract

The priority in improving the existing methods of processing fish is salting with the use of food additives with different functional orientations. The aim of the study was the development of preserves with the introduction of lactate-containing additives and using sonochemical technologies; examination of the quality of the products obtained according to organoleptic and microbiological safety indicators. The article proposes a resource-saving technology for the production of fish products with prolonged shelf life due to the use of a complex food additive consisting of lactic, acetic, propionic acids and their salts in different proportions with subsequent ultrasonic treatment using the ultrasonic generator of the Wave series model UZTA-0 2/22-OM. There was established the optimal mode of using the ultrasonic processing power of 75 W / m2 in the manufacture of fish preserves from herring. Organoleptic and microbiological quality indicators were studied during storage of preserved products with the addition of additives and ultrasonic treatment compared to the control. Organoleptic assessment was carried out on a five-point scale, microbiological indicators were studied by standard methods. The Dilactin Forte Plus dietary supplement in the composition of preserves in the amount of 3% and in combination with the use of sonochemical technologies makes it possible to obtain a safe high-quality fish product. Manufactured preserves at a storage temperature of 0 ± 2 ° C can maintain their high quality for 5 months.