Study on the effect of low-temperature heat treatment on the shelf life of semi-finished products made from carp

Currently, the development of the catering industry due to improved heat cooking processes raw materials. One of these areas is the use of low temperature vapor cooking food pre-packed in the vacuum heat-resistant polymer film. This processing method allows to maintain vitamins, proteins, carbohydrates, fats, macro- and micronutrients raw unchanged and prevents food from undesirable organoleptic changes occurring in the traditional thermal processing, preserving attractive consumer product quality and hygienic safety guaranteed by increasing the period storage. Object of study - carp fillet, which is the source of complete protein and the spectrum of macro- and micronutrients. The article studies the shelf life of semi-finished products made from carp, treated with different modes of low-temperature thermo - humid cooking with the use of vacuum packaging. The authors found that during storage all samples carp decrease the mass fraction of the amino acids, and as a result, the mass fraction of the total protein in the samples. However, in the packaged samples treated with humidified coolant decrease the mass fraction of amino acids occurs less rapidly, indicating a better preservation of the amino acid content in the samples and hence maintaining bioavailability intermediates. Provisional vacuum packaging increases duration of the retention period.