So, one of the urgent problems in this context is the modification of the mechanisms for determining the permissible content of glaze in frozen fish food products
According to scientists, this indicator is determined in accordance with the GOST rules, which provide for the use of several ways to remove glaze from the surface of frozen fish food products. Practice shows that the results obtained have large discrepancies in the determination by different methods - up to the detection of up to 10% of the glaze in products that have not been glazed at all.
On behalf of Rosrybolovstvo, this year VNIRO scientists have started experimental work to establish errors in determining the mass fraction of glaze. The first stage is the development of methods of technological analysis of products from shellfish (mussels, etc.) and other invertebrates (squid, octopus, etc.).
The staging and conducting of the experiment is carried out under the guidance of the chief researcher, Doctor of Technical Sciences Elena Harenko, who highlighted the effectiveness of the glaze as a tool for preserving the quality and safety of fish products.
Constructive interaction of VNIRO, specialists of the Fish Union and fishing enterprises will solve the problem of verification of the quantitative determination of glaze on frozen fish products, and in the future make changes to GOST 31339-2006 "Fish, non-fish objects and products from them. Rules of acceptance and sampling" to increase the accuracy of measurement results.
VNIRO Press Service
