The use of high pressure while storing chilled fish

The studies on increasing the shelf life of chilled fish by high pressure processing have been conducted. For the experiment two groups chilled carp fillets by five in each were formed. Each fillet of fish was placed in vacuum packing which could transmit pressure and easily reshape after the processing by pressure. The first group was a control one (fish fillets were not processed by pressure), in the second group (experimental) fish fillets were processed by pressure (600 MPa) in a hydrostat during 3 minutes. The chilled fish were kept in the cooler with the cooling medium - flaky ice at the temperatures from -1 to -3 °С. It’s determined that a single processing of chilled fish in the vacuum packing by pressure of 600 MPa during 3 minutes increases its shelf life from 12 to 18 days. After 18 days of storage in the cooler one can observe high organoleptic indicators (25 points) in experimental samples of chilled carp, bacterial destruction, besides pH of muscular tissue is 6.0 at the rate of no more than 6.9, the amount of AAA is 5.8 mg/g at the rate of 6.9 mg/g, the acid number is 0.32 mg/KOH, and the perixode number is 0.35 millimole of active oxygen/kg. The processing by high hydrostatic pressure facilitates the preservation of a biological value of the product. The total amount of amino acids in the experimental group of chilled carp fillets after 18 days of storage is 99.1 g/100 g of protein, which is higher than the control group by 6.7 %, including indispensable amino acids by 8.2 %.