Food Processing: Techniques and Technology Food Processing: Techniques and Technology Техника и технология пищевых производств 2074-9414 2313-1748 92576 10.21603/2074-9414-2024-4-2540 ОРИГИНАЛЬНАЯ СТАТЬЯ ORIGINAL ARTICLE ОРИГИНАЛЬНАЯ СТАТЬЯ Effect of Supercritical Extracts of Brown Algae on Fish Preserves Сверхкритические экстракты бурых водорослей в технологии рыбных пресервов https://orcid.org/0000-0002-7068-911X Табакаева Оксана Вацлавовна Tabakaeva Oksana V. yankovskaya68@mail.ru https://orcid.org/0000-0001-5658-5069 Табакаев Антон Вадимович Tabakaev Anton V. tabakaev92@mail.ru https://orcid.org/0000-0002-6585-0546 Приходько Юрий Вадимович Prikhodko Yury V. Владыкина Татьяна Васильевна Vladykina Tat'yana Vasil'evna vladykina.tv@dvfu.ru Капуста Светлана Владимировна Kapusta Svetlana Vladimirovna svetiksvetik09@gmail.com Дальневосточный федеральный университет Владивосток Россия Far Eastern Federal University Vladivostok Russian Federation Дальневосточный федеральный университет Владивосток Россия Far Eastern Federal University Vladivostok Russian Federation Дальневосточный федеральный университет Владивосток Россия Far Eastern Federal University Vladivostok Russian Federation Дальневосточный федеральный университет Россия Дальневосточный федеральный университет Russian Federation Дальневосточный федеральный университет Владивосток Россия Far Eastern Federal University Vladivostok Russian Federation 24 12 2024 24 12 2024 54 4 731 744 01 08 2024 03 09 2024 https://fptt.ru/en/issues/23109/23134/

Изучение и выбор натуральных консервантов, применяемых в производстве рыбных пресервов для обеспечения их качества и безопасности, представляют собой важное направление исследований. Экстракты водорослей, в том числе и сверхкритические, проявляют антиоксидантные и антибактериальные свойства и могут использоваться в качестве антиокислителей и консервантов в пищевых системах. Цель данной работы – исследование влияния сверхкритических экстрактов бурых водорослей Undaria pinnatifida и Ascophyllum nodosum на качество и безопасность рыбных пресервов из сельди тихоокеанской в масляной и майонезной заливках. Объектами исследования являлись опытные и контрольные образцы пресервов из сельди тихоокеанской в масляной и майонезной заливках. В опытных образцах в заливки вносили сверхкритические экстракты бурых водорослей в количестве 3 %. Исследуемые образцы хранили при температуре от 0 до 5 ℃ в течение 6 мес. Показатели безопасности устанавливали стандартными методами в аккредитованном испытательном центре «Океан» Дальневосточного федерального университета. Значение кислотного числа осуществляли нейтрализацией свободных жирных кислот, содержащихся в навеске, спиртовым раствором гидрооксида натрия, перекисного числа – титриметрическим методом. Органолептические показатели (внешний вид, состояние заливки, консистенция, цвет, запах, вкус) определяли по пятибалльной шкале. В результате исследований выявили, что сверхкритические экстракты бурых водорослей оказывали влияние на развитие микроорганизмов в пресервах в масляной и майонезной заливках при их хранении. КМАФАнМ в опытных образцах с добавлением сверхкритических экстрактов бурых водорослей приблизилось к контрольному значению в течение 6 мес. хранения, что обеспечивает возможность продления срока хранения на 2 мес. по сравнению с контрольными образцами. Значения перекисного и кислотного чисел опытных образцов были ниже контрольных. Пресервы из сельди тихоокеанской в масляной и майонезной заливках с сверхкритическими экстрактами морских бурых водорослей характеризовались более высокими органолептическими показателями в сравнении с контролем. Сверхкритические экстракты морских бурых водорослей U. pinnatifida и A. nodosum оказывают влияние на качество и безопасность пресервов из сельди тихоокеанской в масляной и майонезной заливках. Введение таких экстрактов снижает скорость накопления КМАФАнМ, а также микроскопических грибов, замедляет процессы окисления и гидролиза липидного компонента пресервов.

Natural preservatives make it possible to maintain the quality and safety of fish products, which makes this matter a relevant and promising research area. This article describes the effect of supercritical extracts of marine brown algae Undaria pinnatifida and Ascophyllum nodosum on the quality and safety of fish preserves from Pacific herring in oil and mayonnaise. The experimental samples contained 3% of supercritical extracts of brown algae in the fillings. The samples were stored at 0–5℃ for six months. The authors used standard research methods to study the microbiological, sensory, and physicochemical variables. The safety indicators were established by standard methods in the accredited test center of the Far Eastern Federal University. The acid number was determined by neutralizing free fatty acids with an alcohol solution of sodium hydroxide while the peroxide number was determined by the titrimetric method. The sensory profile included appearance, consistency, color, smell, taste, and the general state of the filling, which were assessed on a five-point scale. The supercritical extracts of brown algae affected the development of microorganisms in both kinds of preserves during storage. The QMAFAnM in the test samples approached that in the control during 6 months of storage, which indicated an opportunity to extend the shelf life of the experimental samples by two months. The experimental samples had lower peroxide and acid numbers, as well as better sensory indicators. In this research, supercritical extracts of U. pinnatifida and A. nodosum improved the quality and safety status of oil and mayonnaise herring preserves. The extracts reduced the accumulation of QMAFAnM and microscopic fungi while slowing down lipid oxidation and hydrolysis.

 Бурые водоросли Undaria pinnatifida Ascophyllum nodosum сельдь тихоокеанская сверхкритические экстракты пресервы Brown algae Undaria pinnatifida Ascophyllum nodosum Pacific herring supercritical extracts preserves Работа выполнена при поддержке гранта Российского научного фонда (Соглашение № 23-26-00197) The research was supported by the Russian Science Foundation (Agreement No. 23-26-00197)

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