Study of quality indicators of processed cheese enriched with caviar and milt of Baltic herring (Clupea harengus membras) during storage

Abstract

To study the hydrolytic and oxidative processes occurring in the lipids of the gonads (caviar and milt) of herring when stored in the freezer at a temperature of -18 °C, the dynamics of changes in acid, peroxide and thiobarbitur numbers were determined. The shelf life of frozen caviar and milt is 3 months. The technology of processed cheese with the addition of herring gonads (Baltic herring) is proposed. In order to make processed cheese with the addition of caviar and milt ideal, mathematical planning of the experiment was used, namely, an orthogonal central compositional plan of the second order for two factors: the content of caviar and the content of milt. The optimization parameters of the mathematical model are an aggregate dimensionless characteristic consisting of five particular responses: organoleptic evaluation, dynamic viscosity, yield strength and mass fraction of moisture. The technology of processed cheese enriched with caviar and herring milt is proposed. To analyze the main quality indicators, as well as to establish the shelf life of the developed processed cheese, the dynamics of changes in organoleptic, hydrolytic and oxidative processes occurring in the lipids of the salaki gonads, as well as in enriched processed cheese, were studied. The assessment was carried out by acid (KCH), peroxide (IF) and thiobarbitur (TBH) numbers.