JUSTIFICATION OF THE CARBON DIOXIDE GAS USE AS A STABILIZEROF GRAIN QUALITY OF SALTED FROZEN SALMON CAVIAR

The results of a study of the effect of carbon dioxide treatment of salmon granular frozen caviar during its preparation on the strength of caviar grains and on the dynamics of changes in the physico-chemical parameters of products during storage for four months are presented. It was concluded that carbon dioxide treatment contributed to an increase in the strength of the caviar shell, and, as a result, after defrosting, the degree of product defects such as bursteggs and, consequently, sludge decreased. The prospects of combining the use of frozen caviar as a raw material and the preparation of frozen granular caviar with a high degree of preservation of the integrity of the eggs by increasing the strength of the caviar shell by treating caviar with CO2 gas are substantiated. It was shown that the treatment of caviar with carbon dioxide before packing and during packing in cans increased the strength of caviar grains by an average of 22–26 g compared with the strength of eggs of samples prepared without the use of CO2, and also did not lead to an intensification of the processes of proteolytic and oxidative spoilage of products.