FIELD: food-processing industry, in particular, methods for determining keeping time of canned fish on the basis of results of intensified aging, may be used in working out of method for intensified determination of keeping time for canned foods.
SUBSTANCE: method involves providing thermal aging of canned fish food; performing mathematical processing of resultant data and setting dependences of aging factors upon time and temperature; calculating prognostic storage time; using organoleptical evaluation in points and chemical quality factors, such as fat acidic number and total content of sulfhydril groups, as aging parameters; using as keeping time value the minimal of prognostic storage time values established after each of said quality factors reaches predetermined critical values.
EFFECT: reduced labor intensity for determining keeping time of canned fish product and reduced total time consumed for performing the method.
2 dwg, 2 tbl, 1 ex
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