FEATURES OF USING ANTIOXIDANTS IN SALTING TROUT FILLETS BY CONTROLLED INJECTION

The objective of the study is to investigate the dynamics of the consumer properties of rainbow trout (Oncorhynchus mykiss) processed through controlled injection of a curing mixture supplemented with the antioxidant dihydroquercetin. Extracted from the bark of trees such as Douglas fir, larch, and camphor pine, dihydroquercetin has a molecular weight of 304.25 and a molecular formula of C15H12O7. The subjects of the study were chilled rainbow trout samples and experimental samples of Rainbow Trout Fillet-Lump, Lightly Salted, in Vacuum Packaging. To conduct the research and produce a pilot batch, antioxidant compounds produced by Ametis JSC were added to the curing mixture at a ratio of 0.02 % to the fish weight: dihydroquercetin with and without the addition of ascorbic acid. During refrigeration storage of lightly salted rainbow trout at temperatures from 0 to 5 °C, the quality and safety indicators of fish products were determined after seven, fourteen and twenty-one days. The organoleptic properties of raw materials, semi-finished products, and finished products were determined using a standard method using scoring scales and a tasting committee at the manufacturer, in accordance with GOST 7631-2008. The selected brine composition, obtained through refined dosing of the ingredients, revealed a significant improvement in the shelf life of the products when salted by injection. A dispenser, modified with inlet and outlet valves containing ultrasonic vibration sources, was used for injecting the trout fillets. The conducted studies revealed the specific benefits of using dihydroquercetin to slow down microbiological spoilage and lipid oxidation during storage of lightly salted fish products