The effect of biodegradable ichthyogelatin film on the quality of meat semi-finished products during storage

The use of biodegradable and edible coatings for food preservation is a promising direction, since it makes it possible to create biodegradable packaging based on cheap biowaste with antimicrobial properties. Films based on such natural components as polysaccharides (starch, cellulose, chitosan), proteins (gelatin, casein), and lipids and their derivatives are widely used. Such protective coatings reduce the intensity of microflora development in foodstuffs by 1.5 times and prolong the shelf life of frozen and frozen products by 1.3-2.5 times. The paper presents the results of studying the properties of a biodegradable edible film based on ichthyosgelatin derived from fish scales and the possibility of using it to increase the shelf life of some frozen semi-finished products. Freshly made ichthyosgelatin film has a heterogeneous structure with fluffy fibers and inclusions. Ichthyogelatin film is stable in storage at 24 °С for 3-5 weeks, pathogenic microorganisms and spoilage microorganisms are not detected at any point of control. Storage for more than 5 weeks and at elevated temperatures (37 and 42 °C) increases the quantity of MAFANM by 1.2-1.4 times. The biodegradation time of the film in natural conditions is from 2 to 8 weeks, which indicates its high biodegradable properties. In 5 weeks most of the film decomposes in the soil, in 8 weeks it is completely destroyed. In hot water, the film dissolves without residue or extraneous odor. When determining the expected shelf life of the product, packaged in a biodegradable film, we found the absence of conditionally pathogenic, pathogenic microorganisms (Coliform bacteria, Listeria monocytogenes, Salmonella), spoilage microorganisms (mold fungi) within 60 days, which meets the requirements of TR CU 021/2011. Packaging semi-finished product in ichthyogelatin film prolongs the shelf life by 2 times (from 30 to 60 days) at a storage temperature of (-10 ± 1)°C.