The effect of cryoprotectors on changes in the minced fish composition and properties during its refrigeration treatment

Abstract

Modern technologies of cryopreservation of biological raw materials provide for the use of cryoprotectors that act as regulators of the ice crystallization process and affect denaturation changes in the protein structures of bio-logical objects. For fish raw materials, the change of these two technological factors ensures the reversibility of the freezing process, i.e. the quality of the product after processing, as well as production losses during its implementation. Substances belonging to various classes of chemical compounds are used as cryoprotectors, but cryoprotectors traditionally used in cryopreservation - alcohols, oxides (DMSO) and carbohydrates – cannot be widely used in food production due to their toxicity and sweet taste. Therefore, the search for effective cryoprotectors in