E3S Web Conf.
Volume 161, 2020International Conference on Efficient Production and Processing (ICEPP-2020)
|Number of page(s)||5|
|Published online||15 April 2020|
Method of fish quality preservation at deep handling of raw materials
Department Technology of food products, Far Eastern state technical fisheries University, Lugovaya St 52 – b, Vladivostok, 690087, Russian Federation
* Corresponding author: email@example.com
Deep cutting of fish raw materials is a priority for fish processing enterprises. The the influence of high-pressure processing of fish fillets has been studied and it has been shown that the impact of pressure above 100 MPa leads to a decrease in the total contamination by microorganisms. Further increase in pressure leads to an even greater decrease in the total number of microorganisms. The structural and mechanical properties of the fillet change slightly. High pressure makes the fish’s muscle tissue more dense. Pressure-treated fillets supposed to be stored chilled or frozen for much longer, since their initial quality indicators are much higher than those of fillets not treated with high pressure. The possibility of enriching the whole muscle tissue of fish with vegetable oil lipids when exposed to high pressure is shown.
© The Authors, published by EDP Sciences, 2020
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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