title: ÐÐ»Ð¸ÑÐ½Ð¸Ðµ Ð±Ð°ÑÑÐµÑÐ½ÑÑ ÑÐ²Ð¾Ð¹ÑÑÐ² Ð¾Ð·Ð¾Ð½Ð¸ÑÐ¾Ð²Ð°Ð½Ð½Ð¾Ð¹ Ð²Ð¾Ð´Ñ Ð½Ð° Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸ ÐºÐ°ÑÐµÑÑÐ²Ð° Ð¸ Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½Ð¾ÑÑÐ¸ Ð¸ÐºÐ¾ÑÐ½ÑÑ ÑÑÐ±Ð½ÑÑ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¾Ð²
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¼Ð°Ð³Ð¸ÑÑÑÐ°
titleType: Subtitle
title: The influence of the barrier properties ofozonized water on the quality and safety of caviar fish products
Creators: name: ÐÐµÐ²Ð¸Ð½, ÐÐ¸ÐºÐ¸ÑÐ°
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2024
Subjects: ÐÐ¸Ð¾ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ñ
Ð¾Ð·Ð¾Ð½Ð¸ÑÐ¾Ð²Ð°Ð½Ð½Ð°Ñ Ð²Ð¾Ð´Ð°
Ð±Ð°ÑÑÐµÑÐ½ÑÐµ ÑÐ²Ð¾Ð¹ÑÑÐ²Ð°
Ð¸ÐºÑÐ° ÑÐµÐ»ÑÐ´Ð¸
ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ°
ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ñ
ÐºÐ°ÑÐµÑÑÐ²Ð¾
ozonated water
barrier properties
herring roe
development
technology
quality

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description: This work is devoted to the study of the effect of the barrier properties of aqueous ozone solutions on the quality and safety of caviar fish products obtained from the breakdown caviar of Pacific herring. During the research, the following tasks were solved: 1. The study of scientific, technical and regulatory reference literature on the use of ozone and ozonated water in the food industry; analysis of existing microbiological risks in the production of caviar products and ways to reduce them. 2. The choice of methods for studying the barrier properties of ozonated water in relation to caviar fish products. 3. Obtaining aqueous and aqueous-salt solutions with different concentrations of ozone at the sanitary station SOV-M/06-C/0. 4. Conducting experiments to determine the effective disinfection mode of processing herring roe with ozonated water and studying its effect on the quality indicators of the finished product. 5. Development of a technological scheme for the production of lightly salted Pacific herring caviar, taking into account the results obtained. 6. Testing and implementation of the results of work in production. The obtained research results made it possible to determine an effective and safe mode of technological processing of caviar raw materials with an aqueous solution of ozone, which reduces the risks of microbiological spoilage of the finished product and preserves its quality. The developed method of processing caviar raw materials has been tested and successfully implemented at the enterprise LLC "Europrom" (St. Petersburg). The following databases were used to perform the literature review (eLIBRARY.RU, Yandex.Patents, ConsultantPlus, NCBI U.S. National Library of Medicine, ResearchGate). Statistical processing of experimental data was carried out using a software package (Microsoft Excel 2013). The graphic material was developed using a program (CorelDRAW) and a graphic editor (Canva).