CHITOSAN USAGE IN THE SOLUTION OF TECHNOLOGICAL PROBLEMS IN PROCESSING SARDINE PACIFIC (IVASI) A NEW APPROACH
The advisability of improving the technology of salted products from Sardine Pacific (Ivasi), which is especially important when using frozen fish as raw materials is considered. The biopolymer chitosan is proposed for using to increase the storage capacity of salted products while maintaining its high-quality characteristics at a high level. In the work, standard methods of researching the quality of raw materials, semi-finished products and finished products were applied. The degree of maturation of the salted semi-finished product and salted products was determined by the buffering index according to GOST 19182-89. Determination of malonic dialdehyde (MDA) content was carried out according to a procedure based on the interaction of thiobarbituric acid and low molecular weight dialdehydes. As a result of the experiments, it was found that the usage of low-molecular chitosan in the composition of the salting mixture allow to reduce the microbial contamination and oxidation processes in the storage of salted products. Herewith, the finished product is characterized by high quality.