STUDY OF DIFFUSION PROPERTIES WHEN DRY SALTING BALTIC HERRING WITH SALT ENRICHED WITH PHYTOCOMPONENTS OF GARLIC
The salting process is traditional and most expedient process of technological processing for clupeidae. Within the framework of the presented work, the process of dry salting of herring has been investigated. The diffusion coefficients of salt have been determined by the method of photon correlation spectroscopy. When salting, two types of salt were used: table salt and salt enriched with phytocomponents of garlic. It was shown that the diffusion coefficients of salt enriched with phytocomponents of garlic are an order of magnitude higher than the diffusion coefficients of table salt. The intensity of the diffusing substances of the salt enriched with phytocomponents of garlic was also 1.5 times higher throughout the experiment; however, when the depth of 4 mm was reached, the intensity of light scattering in both samples leveled off. An increase in the diffusion coefficient indicates that the salting process is intensified, since salt, being a carrier of phytocomponents, penetrates into the tissues of herring, and, as a result, phytocomponents that are enriched with salt also penetrate into the tissues of fish. The high value of the intensity of light scattering in the samples of herring with salt enriched with phytocomponents of garlic indicates that "clusters" of salt with water are more actively formed, which means that the water-holding capacity increases, which is confirmed by previous studies. In this case, it can be said that salt enriched with phytocomponents of garlic serves as a complex barrier in the technology of aquatic organisms, since it has a high diffusion coefficient, and besides this, antimicrobial and antioxidant properties, which will have a positive effect on the quality of the finished product, as well as on its safety.