PRODUCTION OF FOOD FILMS BASED ON NATURAL POLYSACCHARIDES TO INCREASE THE SHELF LIFE OF FISH PRODUCTS
Rubrics: 2. CHEMICAL TECHNOLOGY
Authors:
1.
Universitet ITMO
2.
Universitet ITMO
3.
NKCT im.S.N.Golikova
4.
Mozhaisky Military Space Engineering Academy
employee
Saint Petersburg, St. Petersburg, Russian Federation
employee
Saint Petersburg, St. Petersburg, Russian Federation
5.
ITMO University
6.
NKCT im.S.N.Golikova
Type:
Article
eLocation:
Status:
Published
Received:
09.12.2024
Accepted:
01.08.2025
Published:
01.08.2025
Language:
Russian
Keywords:
PEROXIDATION, LIPIDS, MALONDIALDEHYDE, TOXICOLOGY, SAFETY
Abstract (English):
Fish and fish semi-finished products occupy a significant volume of the food market. The quality and safety of these products, according to the International Standard GOST 32366-2013, must be controlled quantitatively by identifying spoilage markers. The main problem with refrigerated storage of oily fish raw materials and products is the oxidation (rancidity) of lipids. The same problem arises when storing dried fish with Aw ≥ 0.72. The shelf life, in these cases, is limited due to the formation of rancidity side flavors. In works [1,2,3,4,5,6,7], the results of studies of rancidity flavors formed during refrigerated storage of fish raw materials are presented. But the problem of the formation of rancid tastes during long-term refrigerated storage occurs much later than microbiological spoilage. Rancidity of fats is the most important stage for quality control, since further processes lead to the accumulation of short-chain aldehydes and ketones in fats. Depending on the fat content of the fish, the rate of release and accumulation of such products is different. To assess the quality of fish raw materials and products, the most commonly used method is to determine the peroxide value [1], which does not allow the determination of metabolites formed as a result of peroxidation. This work presents the developed method for determining the peroxide value and the results of studying toxic metabolites of lipid peroxidation on fish raw materials of various fat contents. The results of the work make it possible to use these methods of sample preparation and identification in the food industry for express analysis of the quality and safety of the product under study, before the stage of fish sales.
Fish and fish semi-finished products occupy a significant volume of the food market. The quality and safety of these products, according to the International Standard GOST 32366-2013, must be controlled quantitatively by identifying spoilage markers. The main problem with refrigerated storage of oily fish raw materials and products is the oxidation (rancidity) of lipids. The same problem arises when storing dried fish with Aw ≥ 0.72. The shelf life, in these cases, is limited due to the formation of rancidity side flavors. In works [1,2,3,4,5,6,7], the results of studies of rancidity flavors formed during refrigerated storage of fish raw materials are presented. But the problem of the formation of rancid tastes during long-term refrigerated storage occurs much later than microbiological spoilage. Rancidity of fats is the most important stage for quality control, since further processes lead to the accumulation of short-chain aldehydes and ketones in fats. Depending on the fat content of the fish, the rate of release and accumulation of such products is different. To assess the quality of fish raw materials and products, the most commonly used method is to determine the peroxide value [1], which does not allow the determination of metabolites formed as a result of peroxidation. This work presents the developed method for determining the peroxide value and the results of studying toxic metabolites of lipid peroxidation on fish raw materials of various fat contents. The results of the work make it possible to use these methods of sample preparation and identification in the food industry for express analysis of the quality and safety of the product under study, before the stage of fish sales.
Keywords:
PEROXIDATION, LIPIDS, MALONDIALDEHYDE, TOXICOLOGY, SAFETY
PEROXIDATION, LIPIDS, MALONDIALDEHYDE, TOXICOLOGY, SAFETY
