Use of Arabinogalactan for Storage of Chilled Fish

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. Keywords—fish, arabinogalactan, small flake ice, electrolysed water, microbiological indicators, freshness indicators.