CHANGE IN STRUCTURAL, MECHANICAL, AND ORGANOLEPTIC CHARACTERISTICS OF FRESHWATER FISH MEAT UNDER THE INFLUENCE OF ORGANIC ACIDS
Abstract
The article explores the influence of acetic acid at various concentrations (0.5%, 0.7%, 1.0%, and 1.5%) on freshwater fish meat's structural, mechanical, and organoleptic characteristics, using carp (Cyprinus carpio) as the study object. The research aimed to identify optimal technological parameters for using acetic acid to enhance carp meat's maturation and sensory qualities in preserve production. The study's relevance lies in addressing the limited endogenous proteolytic activity of freshwater fish species, which restricts the development of desired texture and flavor without additional processing interventions.After preliminary salting, carp fillets were subjected to acid treatment for 30, 60, and 90 minutes. Standardizedmethods assessed key indicators such as pH, ultimate shear stress (USS), and sensory properties (texture, taste,aroma, color). The findings showed that treatment with 1.0% acetic acid for 60 minutes yielded the most favorable results: the meat achieved a soft, juicy texture, developed a pleasant aroma and color, and received the highest sensory scores. A significant decrease in USS indicated improved tenderness and activation of endogenous enzymes, while pH values shifted steadily toward the acidic range, confirming biochemical modifications in the muscle tissue.However, extended exposure (90 minutes) or higher concentrations (1.5%) led to partial denaturation, loss oftenderness, and visible surface changes. The optimal treatment parameters allow for adequate maturation whilemaintaining product quality. These results provide a scientific basis for the technological application of acetic acid in fish preserve manufacturing using locally sourced freshwater species. The proposed approach contributes to the development of affordable, high-quality, functional fish products with enhanced nutritional and sensory properties,aligning with sustainable food production goals.
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