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Determination of the shelf life for dried fish-vegetable snacks based on meat and bone fish raw materials

DOI: 10.17586/1606-4313-2021-20-3-57-64
UDC 664.951(075.8)

Determination of the shelf life for dried fish-vegetable snacks based on meat and bone fish raw materials

Mezenova O. Ya., Barotova Madina A.

For citation: Mezenova O.J., Barotova M.A. Determination of the shelf life for dried fish-vegetable snacks based on meat and bone fish raw materials. Journal of International Academy of Refrigeration. 2021. No 3. p. 57-64. DOI: 10.17586/1606-4313-2021-20-3-57-64

Abstract
The relevance of the topic of the work is due to the growing demand for dried highly nutritious snack products (snacks), the need for full use of the biopotential of bony fish (Baltic bream), as well as increased consumption of functional calcium and phosphorus products. The food system was created by hydrothermolysis of meat and bone tissues of bream and their fine grinding, followed by enrichment with a vegetable component (carrots and beets) and food additives. The resulting mass was thinly rolled, molded, and dried hot at a temperature of 1800 °C for 30 minutes. In semi-finished products and finished samples, organoleptic, physicochemical and microbiological parameters were determined during storage under specified conditions for 72 days. The scheme of microbiological studies to establish the shelf life of dried fish products was determined by the requirements of the MUC 4.2.1847-2004. The organoleptic characteristics of dried snacks were high, the snacks retained their original shape, the color during storage practically did not change on the 72nd day. Indicators of the chemical composition of ready-made snacks: the mass fraction of water is 18-20%, table salt is 1.5%, organic acids are 0.04-0.06%. The LabMaster-Aw analyzer showed an indicator of the water activity of ready-made dried fish-growing snacks (0.5), the values of which indicate a high antiseptic resistance of the product. The results of microbiological studies to determine the expiration dates indicate that the product meets the regulated microbiological safety criteria. Taking into account the reserve factor of 1.2 for this product group, the shelf life is set for 60 days at a temperature of 4±2°C.

Keywords: fish-vegetable snacks, meat-and-bone fish raw materials, shelf life, organoleptic indicators, microbiological indicators, water activity

All references

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