Recommendations on the composition of the salt mixture that stabilizes the quality of salted products from salmon fish

When selling salted products from salmon grown in aquaculture, there are quality preservation problems associated with the fact that the fish loses its initially bright attractive color, and there are also cases of microbiological spoilage within the declared shelf life. Therefore, there is a need for recommendations on the composition of the salt mixture, which helps to reduce the rate of discoloration of salmon fish and increase their microbiological stability. Atlantic salmon (Salmo salar) and trout (Oncorhynchus mykiss) have been used in the experiments. In order to preserve color, the influence of ascorbic and citric acids and their salts, rosemary extract, glucono-deltalactone, lycopene and astaxanthin has been studied, and for microbiological stability, synergists of traditional preservatives - salts of lactic and acetic acids, as well as complex food additives. The main part of the experiments has been carried out on model samples, and in all variants there was a preservative - a mixture of sodium benzoate and potassium sorbate (1: 1) in an amount of 0.02 % in accordance with the technical regulations. On order to determine the change in color characteristics depending on the content of astaxanthin in fish, calibration graphs have been constructed for the optical density of carotenoid alcohol extracts and the quantitative content of astaxanthin has been found. Studies have been carried out on the effect of light and temperature on the change in the color characteristics of Atlantic salmon. The study revealed the ineffectiveness of commercial preparations currently used for injection of fish during salting. A decrease in the total microbial contamination in the presence of salts of lactic and acetic acids has been confirmed. Based on the results of the work, the composition of the mixture has been developed, which stabilizes the quality of salted products from salmon fish. The composition of the salt mixture has been developed to stabilize the quality of salted products from salmon fish produced by the injection method.

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