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To achieve a neutral taste and a uniform distribution of the drug on the
weight of the product is further added other ingredients - sodium chloride, and
carbohydrates (dextrose, lactose, some polysaccharides).
Companies - manufacturers of enhancing the antimicrobial action of drugs
include in their composition of preservatives (sorbates, benzoates, sulfites).
The use of lactic acid and its derivatives in the manufacture of fish
production caused by set bacteriostatic properties, the ability to regulate the pH,
flavor and enhance the activity of enzymes contained in the fish, which is
especially important in the preparation of high quality salted products [6].
Sodium lactate is characterized by the ability to improve the structure of
products, showing water-retaining function, water binding, stabilizing and
buffering agent.
Acidity Regulators - lactic acid and its sodium salt:
- Provide a prompt and uniform distribution of salt in the muscle fibers;
- Contribute to the activity of enzymes in muscle tissue;
- Ensure the maintenance of the pH at an optimal flow levels of enzymatic
processes; -
- Reduce bacterial contamination and inhibit the growth of micro
organisms remaining on the surface, while exerting an inhibitory effect on the
processes of fat oxidation; ennoble the taste and aroma of fish [6].
Ascorbic, citric acid and salts thereof can help to protect product from
oxidative deterioration development processes.
Citric acid enhances the antioxidant action of ascorbic acid and its
derivatives. It is capable of binding metal ions of variable valence, is a catalyst
for oxidation processes [7].
Citric acid and citrates are also agents that prevent the primary degradation
of fats and vitamins.
During the processing of raw materials of great practical importance is the
preservation of water-holding capacity of the meat fresh fish at a level as low
water-holding capacity is accompanied by a spontaneous separation of tissue
juice containing essential nutrients - proteins, organic extractors-tive and
minerals.
Stabilization of the water-holding ability of fish meat can increase the yield
and improve the quality of the finished product. Of the substances stabilizing the
water-holding capacity, and phosphates most known proteolytic enzymes [8].
The specificity of action due to phosphates because they participate in the
formation of a buffer system of fish meat, defining and stabilizing the pH during
processing.
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