METHOD OF TREATING FISH FILLET WITH BACTERIAL STARTER CULTURES Russian patent published in 2024 - IPC A23B4/22 A23L3/3463 A23L17/00 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to seafood processing. Method of treating fish fillet with bacterial starter cultures involves defrosting skinless white fish fillet with fat content of not more than 1.5%, its handling and treatment. For treatment, solution containing 3.5% glucose or reconstituted milk whey is prepared, into which bacterial concentrates of Lactobacillus casei, or Lactobacillus acidophilus, or Streptococcus thermophilus are added with content of living cells of these microorganisms in amount of (4.5÷5)*10 lg CFU/g. Cut fish fillet is placed in a container and poured with a solution at a ratio of fish fillet : solution as 1:2, maintained for 5 hours with pH control in solution of 5.3–6.0 at the beginning of process and 4.2–4.7 end of process. Then fish fillet is separated from the solution.

EFFECT: proposed method of fish fillet treatment enables to obtain a fish semi-product with improved organoleptic characteristics, namely: smell, taste, consistency, with prolonged shelf life and content of living forms of bacterial starter cultures, which are probiotics.

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