Abstract

The possibility of long storage of the salty semifinished fern Matteuccia struthiopteris ordinary, obtained by dry salting with high concentration of salt is studied. The dynamics of the chemical composition and quality indicators is investigated. The optimum periods of storage of the semifinished products prepared using different technological modes are defined. Positive influence of short-term scalding of raw materials before salting, essentially reducing autolytic activity of tissue enzymes and quantity of microorganisms in raw materials is noted. It is established that within the first six months of storage the quality of the semifinished product continued to correspond to the necessary requirements. A longer storage of the fern salted without preliminary scalding leads to essential decrease in quality and food value, while the semifinished product obtained with preliminary thermal processing, is stored within twelve months without essential deterioration.

Keywords

Salty semifinished product, fern Matteuccia struthiopteris, long storage, dynamics of quality