EFFICIENCY OF USING THE METHODS OF DETERMINING THE LETHAL ACTION FOR CALCULATING THE STERILISATION MODES OF FISH CANS

The article presents the calculations of the sterilisation mode by the method of determining the lethal action proposed by B.L. Flaumenbaum. The modified Flaumenbaum's method is recommended for calculating sterilisation regimes during the development of new formulations and technologies of canned fish, as well as optimisation of existing regimes associated with equipment changes. The main criterion that expresses the lethal effect of the sterilisation regime according to this method is the death of the test organism in conventional minutes of the base temperature (121.1 °C for low-acid canned food and 80 °C for acidic canned food). The use of this method makes it possible to calculate the actual lethality without building curves of product heating and test microorganism lethality, which reduces the number of practical studies and greatly simplifies the work of a technologist at the enterprise when developing a new product range. The process of sterilising canned fish products requires special attention due to the specifics of their chemical composition. Preserving the biological value of canned food is a priority today, so scientists are trying to make this stage of the process short-lived, the least intense in terms of heat treatment, but at the same time ensuring industrial sterility of the product. B.L. Flaumenbaum's method of determining the lethal effect of the sterilisation regime was used to develop the author's recipe for canned fish fillets from silver carp. The choice of raw materials is justified by the regional cultivation of fish, its affordability and high nutritional value. The calculations of the required lethality of the sterilisation regimes for natural canned fish from silver carp are consistent with the lethality given in the technical regulatory literature, which confirms their reliability. The use of the developed regimes will help to preserve the biological value of the product.