Study of the technological factors influence on the process of maturation of muscle tissue of silver carp (Hypophthalmichthys)

Snack products, including fish snacks, have become increasingly popular in the Russian market in recent years. Due to the increased demand, the range is expanding, production technologies for this type of product are being developed and improved. A special category of fish snack products consists of dried and raw smoked sausages, which are an analogue of similar meat products, the taste, aroma and consistency of which are ensured due to the biochemical processes of the breakdown of proteins and lipids under the action of enzymes or microorganisms. The purpose of this study was to study the process of maturation of silver carp muscle tissue. At the first stage of the study, the influence of muscle tissue enzymes on the kinetics of accumulation of hydrolase products in the muscle tissue of silver carp has been studied at pH values of 4.5-6.5 units. It has been found that in the pH range of 4.5~5.5 the activity of proteolytic enzymes is greatest due to the action of cathepsins. At the second stage of the study, the influence has been studied of the mass fraction of the complex food additive “RUTAFISH Mirsol BS” on the process of maturation of silver carp muscle tissue at a natural pH value of 6.5 units. The rate of hydrolysis for samples with an additive content of 1.2-1.8% was in the range of 0.42-0.46 units and was within the relative error. Therefore, the optimal mass fraction of the complex food additive for the use in the production of dried and raw smoked fish sausages is 1.2%, and a further increase in the content of the additive is irrational. The third stage of the study was studying of the possibility of a combined effect of the pH of the medium and the ripening agent on the hydrolyzability of silver carp muscle tissue. It has been found that with the combined action of these two factors, two pH optimum zones appear equal to 4.5 units. and 6.5 units, and corresponding to the optimum zones of muscle tissue cathepsins (4.5~5.5 pH) and enzymes contained in the RUTAFISH Mirsol BS additive and capable of breaking down protein at the natural pH values of fish.