Use of Arabinogalactan for Storage of Chilled Fish

DOI

10.2991/assehr.k.200113.116How to use a DOI?

Keywords

fish, arabinogalactan, small flake ice, electrolysed water, microbiological indicators, freshness indicators

Abstract

The use of modern technologies for storing chilled raw fish allows us to regulate the logistic delivery system from the fishing location without freezing or temporary freezing with maintaining the state of aggregation of fresh and chilled fish to the consumer market of the inland territories of the Russian Federation. One of the promising ways to extend the shelf life of chilled fish is the use of food additives, in particular the arabinogalactan, in the preparation of small flake ice made from electrolysed water. Arabinogalactan, which has bactericidal properties, contributes to the preservation of chilled fish, which is confirmed by organoleptic characteristics, and due to diffusion it enriches the surface layers of fish with soluble dietary fiber. According to the results of experimental studies, it was found that the storage of chilled fish in a cooling medium of small flake ice prepared from a 1-3% electrolysed aqueous solution of arabinogalactan provides high microbiological safety throughout the entire storage period and prolongs storage periods up to 45 days by reducing the rate of hydrolytic and oxidative processes.

Copyright

© 2020, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Roza Timakova
AU  - Sergey Tikhonov
AU  - Natal’ya Tihonova
PY  - 2020
DA  - 2020/01/16
TI  - Use of Arabinogalactan for Storage of Chilled Fish
BT  - Proceedings of the Ecological-Socio-Economic Systems: Models of Competition and Cooperation (ESES 2019)
PB  - Atlantis Press
SP  - 558
EP  - 562
SN  - 2352-5398
UR  - https://doi.org/10.2991/assehr.k.200113.116
DO  - 10.2991/assehr.k.200113.116
ID  - Timakova2020
ER  -