Animal Science and Food Technology

The article deals with the need to control the quality of raw materials, final products and their safety. The problem of the safety of domestic fish products is regulated by SanPiN (Sanitary Rules and Norms) by a number of indicators; including the biologically active amine – histamine, the accumulation of which is influenced by the microbiological purity of the raw material, storage regimes, the amount of histidine in a raw material, the conditions of storage of raw materials and final products. In order to provide a guaranteed period for the storage and production of eco-fish products, one is recommended to use natural honey. It is noted the expediency of using honey in various food, medical and cosmetic products. Experimental data show the relevance and efficiency of honey application in the technology of fish preserves. It has been found, that the use of honey as a natural preservative can affect the accumulation of histamine (the histamine content exceeds almost three times in control samples, as compared with experimental ones). The results of studies on the change of microbiological parameters in the process of refrigerated preservation of fish preserves from disassembled fish in sauces and paste preserves show that the number of mesophilic aerobic and optionally anaerobic microorganisms does not exceed established norms. It has been found, that practically no lipid oxidation occurs in experimental samples with honey.

safety of fish products, histamine, natural honey, preserves, multicomponent pastes