POSTHARVEST USE OF 1-MCP TO EXTEND STORAGE LIFE OF MELON IN BRAZIL - CURRENT RESEARCH STATUS

The article discusses the results of the latest interdisciplinary research of Czermno stronghold and its immediate surroundings. The site is mentioned in chroniclers’ entries referring to the stronghold Cherven’ (Tale of Bygone Years, first mention under the year 981) and the so-called Cherven’ Towns. Given the scarcity of written records regarding the history of today’s Eastern Poland, Ukraine, and Belarus in the 10th and 11th centuries, recent archaeological research, supported by geoenvironmental analyses and absolute dating, brought a significant qualitative change. In 2014 and 2015, the remains of the oldest rampart of the stronghold were uncovered for the first time. A series of radiocarbon datings allows us to refer the erection of the stronghold to the second half/late 10th century. The results of several years’ interdisciplinary research (2012-2020) introduce qualitatively new data to the issue of the Cherven’ Towns, which both change current considerations and confirm the extraordinary research potential in the archeology of the discussed region.

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EFFECT OF SODIUM LACTATE ON QUALITY OF LIGHTLY SALTED FISH IN OXYGEN FREE PACKAGING

VESTNIK OF ASTRAKHAN STATE TECHNICAL UNIVERSITY SERIES FISHING INDUSTRY ◽

10.24143/2073-5529-2017-3-128-137 ◽

2017 ◽

pp. 128-137

Author(s):

Elena Yuryevna Porotikova ◽

Boris Lazarevich Nekhamkin ◽

Mikhail Pavlovich Andreev

Keyword(s):

Modified Atmosphere Packaging ◽

Storage Period ◽

Sodium Lactate ◽

Vacuum Packaging ◽

Storage Life ◽

Clupea Harengus ◽

Modified Atmosphere ◽

Salted Fish ◽

Baltic Herring ◽

Organoleptic Characteristics

The present article investigates the effect of sodium lactate on microbiological, physico-chemical and sensory characteristics of lightly salted Pacific herring ( Clupea pallasii ) and Baltic herring ( Clupea harengus membras ) during refrigerated storage 5 ± 0.3°C. There have been analyzed different processing methods of lightly salted samples of Pacific and Baltic herring: control (without sodium lactate), and experiment (3% sodium lactate), both in vacuum packaging and modified atmosphere packaging (MAP - 40% CO2/60% N2). For vacuum and MAP there were used bags with low oxygen permeability (3 cm3/m2/day). It was found that 3% sodium lactate keeps firmness of the texture of salted fish muscle and reduces the release of water into the package during storage. Adding 3% sodium lactate reduces the value of the water activity in lightly salted Pacific and Baltic herring by 0.01-0,012 units. The lowest pH (0.02 units) was registered in samples without sodium lactate packed in MAP. Organoleptic signs of spoilage in fish without sodium lactate appeared much earlier, and using 3% sodium lactate both in vacuum and in MAP helped protect and improve organoleptic characteristics of the product during storage. Total biological semination of experimental samples packed in MAP kept at the very low level during the whole storage period, i.e. combined effect of using 3% sodium lactate and MAP inhibited microbial growth. This combination allows to reduce twice the rate of accumulation nitrogen in terminal amino-groups and to increase 1.5-2 times storage life of lightly salted Pacific and Baltic herring, compared to their storage life in vacuum packaging without sodium lactate. The results obtained allow us to recommend using sodium lactate in production of lightly salted fish in oxygen-free packaging, especially in modified atmosphere packaging (40% CO2/60% N2).

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