The possibility of using lactic additives and sonochemical technology in the production of preserves
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; examina...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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EDP Sciences
2020-01-01
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| Series: | E3S Web of Conferences |
| Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2020/24/e3sconf_tpacee2020_06012.pdf |
| _version_ | 1818740756330840064 |
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| author | Demchenko Vera Asfondiarova Irina Katkova Nina Ivanova Marina Belokurova Elena |
| author_facet | Demchenko Vera Asfondiarova Irina Katkova Nina Ivanova Marina Belokurova Elena |
| author_sort | Demchenko Vera |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-12-18T01:45:47Z |
| format | Article |
| id | doaj.art-fa813ba612804325ade0276b7e4b7a73 |
| institution | Directory Open Access Journal |
| issn | 2267-1242 |
| language | English |
| last_indexed | 2024-12-18T01:45:47Z |
| publishDate | 2020-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | E3S Web of Conferences |
| spelling | doaj.art-fa813ba612804325ade0276b7e4b7a732022-12-21T21:25:11ZengEDP SciencesE3S Web of Conferences2267-12422020-01-011640601210.1051/e3sconf/202016406012e3sconf_tpacee2020_06012The possibility of using lactic additives and sonochemical technology in the production of preservesDemchenko Vera0Asfondiarova Irina1Katkova Nina2Ivanova Marina3Belokurova Elena4ITMO UniversityPeter the Great St. Petersburg Polytechnic UniversityPeter the Great St. Petersburg Polytechnic UniversityPeter the Great St. Petersburg Polytechnic UniversityPeter the Great St. Petersburg Polytechnic UniversityThe 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.https://www.e3s-conferences.org/articles/e3sconf/pdf/2020/24/e3sconf_tpacee2020_06012.pdf |
| spellingShingle | Demchenko Vera Asfondiarova Irina Katkova Nina Ivanova Marina Belokurova Elena The possibility of using lactic additives and sonochemical technology in the production of preserves E3S Web of Conferences |
| title | The possibility of using lactic additives and sonochemical technology in the production of preserves |
| title_full | The possibility of using lactic additives and sonochemical technology in the production of preserves |
| title_fullStr | The possibility of using lactic additives and sonochemical technology in the production of preserves |
| title_full_unstemmed | The possibility of using lactic additives and sonochemical technology in the production of preserves |
| title_short | The possibility of using lactic additives and sonochemical technology in the production of preserves |
| title_sort | possibility of using lactic additives and sonochemical technology in the production of preserves |
| url | https://www.e3s-conferences.org/articles/e3sconf/pdf/2020/24/e3sconf_tpacee2020_06012.pdf |
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