Biochemical composition and quality of herring preserves with addition of bio-protective cultures
Laen...
Kuupäev
2020
Kättesaadav alates
Ajakirja pealkiri
Ajakirja ISSN
Köite pealkiri
Kirjastaja
Abstrakt
Herrings rich in vitamins B12, A, D, minerals, including calcium, potassium,
magnesium, iodine, possess high levels of lysine, tyrosine, phenylalanine and tryptophan, as well
as omega-3 unsaturated fatty acids, namely eicosapentanoic, docosahexoenoic and
docosapentoenoic. To suppress the microbiological spoilage of fish preserves, it is promising to
use bio-protective cultures that have minimal impact on the production process and product
properties. Bacterial strains are able to exert a static effect on the microflora, which causes
biodeterioration of food products. Microorganisms as part of bio-protective cultures are included
in the fermentation process, so they can be attributed to ordinary food ingredients, so there is no
need to put separate information on the packaging. The chemical composition of the frozen
Atlantic and Pacific herring fillet, the amino acid composition of proteins, and the fatty acid
composition of lipids were studied. The difference between Atlantic and Pacific herrings was
detected, which consists in a significantly higher content of docosahexaenoic acid. The difference
in the fractional composition of triacylglycerols for the Atlantic and Pacific herring was
established. The microflora of SafePro B-2 biological product (Chr. Hansen GmbH), containing
multiple strains of Lactobacillus sakei, and the viability of the culture in preserves fillings were
studied. The experimental development of canned food with SafePro B-2 additives was carried
out. Microbiological, organoleptic and biochemical indicators of the preserves quality during cold
storage were studied. The influence of introduced culture on the dynamics of preserves curing
period and their shelf life was established.
Kirjeldus
Märksõnad
frozen fillet of Atlantic and Pacific herrings, fatty acid composition, triglycerides, bio-protective cultures, preserves, fillings, buffering, curing period, articles