Preservation of Freshness and Shelf Life Extension of Perishable Products (Meat and Fish) in Vacuum Packaging by Experimental Hydrostat
Anna V. Diachkova, Natalya V. Tikhonova
The article represents the results of meat and fish samples examinations, which are processed with high pressure.Processing with an experimental hydrostat in vacuum package of meat under the pressure 800 MPa for 5 minutes, of fish under the pressure 600 and 800 MPa for 300 seconds ensures the death of microorganisms, prevents protein cleavage, restrains oxidation processes of lipid components, significantly decreases the acid and peroxide values. It was established that the treatment of chilled carp with a pressure of 600 and 800 MPa for 300 seconds provides high organoleptic characteristics of fish. The results obtained indicate that during storage of prototype carp, protein decomposition does not occur, therefore, processing of chilled fish with high pressure ensures the safety of the product. The acid and peroxide numbers of lipids in the samples of chilled carp in the control group were significantly higher than in the experimental groups. Processing chilled fish with high pressure ensures the death of microorganisms. So, vacuum packaging high helps to increase self-life perishable products.
meat preservation; fish preservation; safety factors of perishable products in vacuum package;ultrahigh pressure; hydrostat
Anna V. Diachkova, Natalya V. Tikhonova. Preservation of Freshness and Shelf Life Extension of Perishable Products (Meat and Fish) in Vacuum Packaging by Experimental Hydrostat. Индустрия питания|Food Industry. 2019. Vol. 4, No. 3. Pp. 22–33. DOI 10.29141/2500-1922-2019-4-3-3