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The mechanism of action of phosphates on - remains a subject of research
and debate. It is now established that the phosphates have the following
functions [9]:
- Increase the water-binding, emulsion ability of proteins in muscle tissue;
- Significantly reduce the rate of oxidative processes in the fish and
seafood;
- Improve the color of fish products; - Have a preservative effect.
Used in the fishing industry phosphates are sodium and potassium salts of
phosphoric, pyrophosphoric, and hexamethyl tripolyphosphoric - phosphoric
acid.
The technological laboratory in Seattle (USA) studied the feasibility of
using sodium tripolyphosphate for processing salmon, halibut and other fish
before the sun dried.
It is noted that processing of fish Sodium tripolyphosphate did not lead to a
deterioration of flavor and presentation of products.
Similar work was carried out on the use of sodium tripolyphosphate for
processing silver salmon, sablefish.
As a part of VAD have some dry spices. They have a significant feature -
the presence of these biologically active compounds essential oils, some are
antioxidants.
These substances have a double effect: in excess of their antioxidant
capacity they can serve as powerful oxidants, and even the negligible amount of
their ability to stimulate avalanche free radical processes in the food product,
and in humans [10].
The most valuable spices - allspice black pepper, cloves. All other spices
complement the flavor of the product and create a "bouquet".
The most important are bay leaf, coriander, among import - cinnamon,
ginger, nutmeg.
The practice of spicy fish production confirms the possibility of switching
to output with reduced mass fraction of salt [11].
As a VAD can act salting liquid medium, using herbal ingredients:
calendula, linden serdtselistnoy, wild rose cinnamon, peppermint leaves, yarrow,
St. John's wort than usual.
The species composition of the plant allows to enrich foods with coloring,
antioxidant (eg, carotenoids, flavonoids), taste - aromatic (essential oils),
antiseptic (organic acid) substances.
Such substances include essential oils, a number of organic acids (citric,
malic, linoleic acid, oleic acid), flavonoids and carotenoids, phyto ntsidy, water -
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