Purpose. The use of the technology will extend the shelf life of freshwater fish stored at a temperature of 4-5 ° C, and reduce the negative impact of autolytic and bacterial processes.
Technical characteristics. The fish is immersed in water, to which a water-soluble complex of quercetin with 2-hydroxypropyl cyclodextrin is added at a final concentration of 0.4 g / l. After the product has been incubated for 20 minutes, the fish is placed in a storage container and stored in a refrigerator at a temperature of 4-5 ° C.
Scope. Experimental biology, food industry, biotechnology.
Advantages. The main advantages over existing technologies are that the technology allows for an extension of the shelf life of freshwater fish and the preservation of its quality when stored at moderately low temperatures.
Technical and economic effect. The use of this technology allows extending the shelf life of freshwater fish by two times due to the slowing down of autolytic and bacterial processes, which will preserve the quality of the food product and reduce the percentage of fish unfit for consumption.
Description. A solution for immersing the fish is prepared separately, consisting of water and a water-soluble complex of quercetin with 2-hydroxypropyl cyclodextrin at a final concentration of 0.4 g / l. Freshwater fish are immersed in this solution and kept for 20 minutes. Then the fish is removed and kept on a sieve to drain the remaining solution, after which it is placed in a refrigerator for storage at a temperature of 4-5 ° C.