hfbHealth, Food & BiotechnologyHealth, Food & Biotechnology2712-7648РОСБИОТЕХ10.36107/hfb.2019.i3.s1hfb-24Research ArticleПИТАНИЕFOODКриоэлектрохимическая технология повышения безопасности и пролонгация срока хранения рыбыCryogenic Electrochemical Technology for Increasing the Safety and Shelf Life of FishСуворовО. А.SuvorovO. A.

Суворов Олег Александрович

125080, Москва, Волоколамское шоссе, дом 11

Oleg A. Suvorov

11 Volokolamskoe highway, Moscow, 125080 

suvorovoa@mgupp.ruФГБОУ ВО «Московский государственный университет пищевых производств»РоссияMoscow State University of Food ProductionRussian Federation201904052021138491Copyright © Суворов О.А., 20212021Суворов О.А.Suvorov O.A.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.hfb-journal.ru/jour/article/view/24

Применение электрохимически активированных растворов (ЭХА) в системах, образованных из кристалловльда, обладающих бактерицидными свойствами, приобретает все большее значение в качестве передовой технологии эффективного охлаждения и хранения пищевых водных продуктов. В настоящем исследовании оценивали эффект данной технологии на качество и продление срока годности свежей рыбы - форели радужной во время хранения в холодильной камере (0-2°C). В ходе серии экспериментов образцы рыбы помещали в контейнеры со льдом, образованным на основе ЭХА раствора и водопроводной воды и устанавливали рациональный режим хранения (способ обработки, время) в зависимости от микробиологических, органолептических и физико-химических показателей. В результате исследования было показано, что уже через сутки хранения в бактерицидном льду у опытного образца рыбы наблюдалось снижение бактериальной обсемененности по сравнению с контрольным образцом. Общий срок хранения форели в среде, в течение которого количество колоний микроорганизмов было допустимым, составил 7 суток. У контрольного образца по истечении данного периода наблюдался сплошной рост колоний, что свидетельствует о тотальном загрязнении рыбы. Путем охлаждения свежей рыбы бактерицидным льдом удалось снизить общее микробное число в 1,5-2 раза. Охлаждение и хранение в среде с ЭХА-раствором привело к изменению цвета кожного покрова форели (светлее по сравнению с исходным) и присутствию легкого запаха хлора. Рыба, хранившаяся в обычном льду, практически не изменила цвет, однако приобрела запах несвежей рыбы. В результате исследования показано, что применение ЭХА раствора - эффективный, экологичный и экономически выгодный технологический прием для использования с целью продления сроков свежести рыбы, повышения ее качества и безопасности.

The usage of electrochemically activated solutions (ECA) in systems formed from ice crystals with bactericidal properties is becoming increasingly important. It is an advanced technology for the effective cooling and storage of aquatic products. In this research the effect of this technology on the quality and extension of shelf life of fresh fish - rainbow trout during storage in a refrigerator (0-2 ° C) was studied. During a series of experiments, fish samples were placed in containers with ice formed on the basis of ECA solution and tap water and a rational storage mode (processing method, time) was established depending on microbiological, organoleptic, and physicochemical parameters. As a result of the study, it was shown that after a day of storage in bactericidal ice, a decrease in bacterial contamination was observed in the experimental fish samples in comparison with the control samples. The total shelf life of trout in the special environment, during which the number of colonies of microorganisms was acceptable, was 7 days. In the control samples, after this period, a continuous growth of colonies was observed, which indicates a total contamination of the fish. By cooling fresh fish with bactericidal ice, it was possible to reduce the total microbial number by 1.5-2 times. Cooling and storage in an environment with an ECA solution led to a change in the colour of the skin of the trout (lighter than the original) and the presence of a slight smell of chlorine. Fish stored in ordinary ice practically did not change colour but acquired the smell of stale fish. As a result of the study, it was shown that the usage of ECA solution is an effective, environmentally friendly and cost-effective technological method for implementation in order to extend the freshness of fish, improve the quality and safety.

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The authors declare that there are no conflicts of interest present.