Preserving the Quality and Extending the Shelf Life of Fresh Fish

Priority in the technology of fish storage in recent years is the use of low temperatures. To improve microbiological safety and extend the shelf life of fish products, new technologies are used, one of which is the technology of using electrochemically activated aqueous solutions. In connection with this, the objective of the study is to develop effective methods for the application of electrochemically activated (ECA) aqueous solutions to preserve the quality and extend the shelf life of fresh fish. This work was performed at the Moscow State University of Food Production at the Department of Technology of the Food Industry. To carry out the experiments, three types of bactericidal ice were used, obtained from the new generation of ECA solution anolyte ANK SUPER: ice cubes, liquid ice, and gel-like ice. Ice cubes were obtained with the help of an ice maker. The water-ice mixture was prepared by adding the crushed ice to the ECA solution in an amount of 50 % of the mixture. Gel-like ice was obtained by adding crushed ice to a size of 1-2 mm. As an object of research, rainbow trout (Salmo irideus) with a fat content of 8 % and carp (Cyprinus carpio) with a fat content of 4 % were used. Organoleptic and microbiological indicators were identified (coliforms, total viable count). It has been found that the influence on the organoleptic properties of neutral and microbial attributes isn't increased. It is shown that the processing does not deteriorate the quality, appearance, color, odor. It is established that the samples processed in this way retain quality and safety in comparison with the control sample, which was stored in ordinary ice. It is proved that the best way to cool and store fresh fish is to use an ice-water mixture from anolyte. The carried out experiments confirm the possibility of applying ice from the new generation ECA solution in the food industry, not only to preserve quality, but also to ensure microbiological safety of raw materials. This technology requires additional research, but even now one can judge the high potential of the use of antibiotic ice from anolyte in the food industry.

анолит, криотехнология, микробиологические показатели, рыба, срок годности, электрохимическая обработка

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