Abstract:
The article shows the impact of glazing on the quality and safety of frozen salmon ovaries during the storage (for example, Oncorhynchus gorbuscha and Oncorhynchus keta). It was found that the water-glazed ovaries or 0,3% solution of i-aNa inhibits the hydrolytic and oxidative lipid processes that occur with greater intensity in the surface layers of frozen ovaries block. The results of studies on the content of non-protein compounds, fractional and amino acid composition of proteins, fatty acid composition of lipids, the aldehyde and malondialdehyde have allowed to give scientific credence of shelf life of frozen salmon ovaries to ensure the safety and quality during the 12 months of storage at minus 18 degrees C. Technical documentation of frozen salmon ovaries was developed and approved, it includes recommendations on technology of glazed frozen ovaries.
