The effect of lipid-carotinoid concentrate from shrimp on the quality and period of storage of preserves

Authors

DOI:

https://doi.org/10.31548/dopovidi2022.05.009

Keywords:

preserves, carp, lipid-carotenoid concentrate, Black Sea shrimp, sensory properties, indicators of quality, safety, period of storage

Abstract

The raw material base of the fish industry of Ukraine is mainly represented by freshwater fish, which are characterized by a low content of polyunsaturated fatty acids of the ω3 family and do not meet the modern requirements of nutrition science for healthy nutrition. Therefore, the enrichment of food products from freshwater fish with these acids becomes relevant. The aim of work – to determine the effect of lipid-carotenoid concentrate from the Black Sea shrimp Palaemon adspersus Rathke, 1837 on the quality and period of storage preserves from carp Cyprinus carpio. The research was conducted in the laboratory of the meat, fish and seafood technology department of the faculty of food technology and product quality of agricultural products of National University of Life and Environmental Sciences of Ukraine in the autumn of 2022. Developed of the descriptors and an evaluation of the sensory characteristics of preserves from C. carpio with different concentrations of lipid-carotenoid concentrate (1, 2, 3 g/100 g of product) and control. The quality of preserves with supplements of lipid-carotenoid concentrate in the amount of 2 and 3 g/100 g of the product exceeded the control sample by intensity of smell, taste and consistency and overall impression. Determined a positive influence of lipid-carotenoid concentrate to a change in the safety indicators of lipids, which is manifested in the slowing down of the processes of primary oxidation according to the peroxide number and hydrolysis of lipids according to the acid number. In the control sample, the peroxide number after 2 months storage at a temperature of +4°C reached 4.23, in experimental – 2.33 mmol O2/kg of fat, which did not exceed the permissible values according to the requirements of the international standard. Accumulation of free fatty acids in preserved samples was more intensive. In the control sample, after 50 days of storage, the acid value is 5.67, which limits this indicator by the requirements of the standard – 4.5 mg KOH/g of fat, which allows reducing the storage period of the control sample to 40 days. The addition of lipid-carotenoid concentrate in the amount of 2 and 3 g/100 g of the product can extend the storage period to 60 days. Intake of preserved carp of 100 g with additives of lipid-carotenoid concentrate in the amount of 2.3 g/100 g of the product will ensure the daily rate of intake of ω3 fatty acids in accordance with the recommendations of the FAO (1 g per day for prevention). The research results approve the antioxidant properties of shrimp carotenoid concentrate and correlate with the previous publications in this direction. Prospects for further work will be related to the determination of indicators of the biological value of preserves from freshwater fish and additives of lipid-carotenoid concentrate and changes in microbiological indicators of preserves during storage.

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Published

2022-10-28

Issue

No. 5(99) (2022)

Section

Technology of production and processing of livestock products

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