The effect of food inulin and dried fucus on the microbiological stability of pasteurized fish paste

The article presents the results of a microbiological study devoted to assessing the stability of a new pasteurized fish paste enriched with functional components. The following functional ingredients have been selected: food grade inulin, which has been introduced as a powder, and dried crushed Fucus vesiculosus. The microbiological parameters of the components of the paste formulation that pose an increased risk have been studied: frozen cod and bubbly fucus. During the experiment, which lasted 75 days, comparative monitoring of three samples of the pasteurized product was carried out: control sample – pasteurized fish paste without functional components, stored in optimal conditions at a temperature of 4 ± 2 °C; prototype 1 – pasteurized fish paste with functional components, stored in optimal conditions at a temperature of 4 ± 2 °C; prototype 2 – pasteurized fish paste with functional components, stored in extreme conditions at a temperature of 22 ± 2 °C. The stability of fish pastes during storage has been determined by the complex influence of two factors: the formulation (presence / absence of functional components) and compliance with the temperature regime. It has been found that the components of the fish paste formulation, as well as the finished samples, with and without functional components, stored in optimal conditions throughout the experiment corresponded to all indicators (TAMC, coliforms, molds, S. aureus, V. parahaemolyticus, B. cereus, sulfite-reducing clostridia) EAEU Technical Regulation 040/2016 "On the safety of fish and fish products". For comparison, a microbiological analysis of an analog product purchased at a supermarket with a similar formulation at the end of the shelf life has been carried out.

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