STUDY ON DURATION OF STORAGE OF FRESH FISH USING CARBON DIOXIDE

UPHHVG

Abstract

In most modern studies, fish is considered as a valuable food product that has unique properties and is not inferior to cattle meat. Fish meat does not contain coarse connective tissue, so it is well absorbed by the human body. However, fish is a perishable food product and in recent years, great importance has been attached to modern methods of processing fish at low temperatures, which allows for maximum preservation of nutritional value. The object of the study is fish of the carp family as the most popular aquaculture in pond fish farming. One of the promising ways to preserve fish is freezing using carbon dioxide. When the temperature drops to minus 78  ºС, the sublimation process is activated, as a result of which carbon dioxide passes from a solid to a gaseous state. The method under consideration involves the use of snow-like carbon dioxide, both on the surface of the fish and placing it inside the carcass. When sto­ring fresh fish, it is necessary to take into account not only the temperature regime, but also the packaging material for hermetically sealed storage, which can preserve the carbon dioxide environment inside and the presentation of fish products for up to 10 days. Based on the results of the study, in terms of safety indicators, it can be summarized that cooling carp with carbon dioxide leads to a significant slowdown in spoilage processes and increases storage capacity.