The substantiation of technological regimes of production of refrigerated semi-finished products from Japanese mackerel with prolonged storage time

Abstract One of the actual areas of processing the aquatic biological resources is the production of chilled fish semi-finished products that are most prepared for heat treatment. The goal of this research was to substantiate the technological regimes for the production of chilled mackerel fish semi-finished products with extended shelf life. It was experimentally found that the treatment of mackerel with developed salting media, including moisture-retaining components, organic acids and flavoring additives with anti-bactericidal properties, improves the organoleptic characteristics of the finished product, contributes to faster maturation, salt penetration into the fish, and a decrease in the total number of microorganisms (QMAFAnM). The increase in amine nitrogen ranged from 1.4 g/kg (at the beginning of the salting) to 1.55 g/kg in the control and up to 3.05 g/kg in the test samples by the end of the salting. Salt concentration in mackerel treated with control medium for salting amounted to 1.19%, new developed media - from 2.84 to 3.17%. The total amount of microorganisms in mackerel is 2.0 x 102 CFU/g. After salting it decreased and varied from 0.1 to 3.0 x 101 CFU/g. According to the research results, the rational duration of the salting of mackerel, treated with new media for salting within 4 - 5 hours at a temperature of 6 - 80C, has been determined. The use of Darfresh film for packaging, which provides an additional barrier to oxygen and water vapor, increases the shelf life of the finished product.