ПРОЛОНГАЦІЯ ТЕРМІНІВ ЗБЕРІГАННЯ РИБНИХ ПРОДУКТІВ ТА ФАРШУ СКУМБРІЇ (SCOMBER SCOMBRUS) ДОДАВАННЯМ ЕКСТРАКТУ КАРТОПЛЯНОЇ ШКІРКИ
DOI:
https://doi.org/10.32782/2220-8674-2026-16-1-39Ключові слова:
рибні продукти, рибний фарш, властивості фаршу скумбрії, термін зберігання, антиокси- данти, екстракти, окислення ліпідів та білківАнотація
У статті досліджено ефективності використання екстрактів (водних, етанольних та субкритичних) з картопляної шкірки, як природнього антиоксиданта, при пролонгація термінів зберігання фаршу скумбрії (Scomber scombrus): визначено основні фенольні кислоти в екстрактах картопляної шкірки та загальний вихід фенольних сполук з шкірки картоплі; порівняно антиокидантні властивості екстрактів, отриманих за технологією мацерації (водної та етанольної) та екстрагування субкритичною водою; досліджено динаміку уповільненні окислення ліпідів, та білків у фарші з скумбрії шляхом визначення перекисного числа та концентрації токоферолу, вмісту карбонільних сполук у зразках фаршу; втрату флуоресценції триптофану та тирозину; кольору зразків та органолептичні показники фаршу та рибних ковбасок, виготовлених із нього
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