Abstract

Currently, the storage period of frozen at -18 oC raw materials from the Pacific salmons to be used in the manufacture of canned foods is no longer than 2 months. Limitation of the raw material storage period is a great problem for fish canneries. Its solution will enable to increase the output of canned fish and to provide profitability. Comparative studies of quality and safety of frozen salmon raw materials stored at -18°C and -25°C were carried out. It was found that storage of frozen raw materials from pink salmon and chum salmon at -18°C was accompanied with intensive biochemical processes in their muscle tissue. They resulted in accumulation of histamine, products of hydrolysis and lipid oxidation, reduction of relative biological value indices. Storage of frozen salmons at -25°C led to decrease in the intensity of hydrolytic and oxidative processes in fish tissues and helped to retain the quality of raw materials. Canned foods were made from frozen fish stored under various temperature conditions, their safety and quality indices were studied. It is shown that the use of frozen fish in canning makes it possible to produce high quality canned foods after the storage of raw materials for 5 months at -25 °C. The elongated storage period for salmons was included into the State Standard 32156-2013 «Natural and natural with oil canned Pacific salmons».New technology and assortment of natural canned foods from frozen chum salmon and pink salmon with an extended shelf life have been developed.

Keywords

Pacific salmons, frozen raw material, quality, safety, canned foods, shelf life

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