Investigation of the process of moisture loss during refrigerated storage of fish

The purpose of current work is to study the effect of carbon dioxide on the shrinkage of smoked fish and to develop a technical solution for the implementation of technology with the use of CO2 in fish trade. We use mackerel, flounder and crucian carp as test samples. The studies were carried out in two versions: storage of fish in a chamber under traditional conditions and with the addition of carbon dioxide (CO2) to the refrigerating chamber. The use of carbon dioxide gas during the storage of smoked fish leads to an increase in the water-holding capacity of the fish in comparison with the traditional storage method. In our proposed method of storage in a cold atmosphere with CO2, fish shrinkage is reduced. The carbonate ions well bind water molecules in the hydration shell due to positive hydration, which slows down the processes of hydrolysis and oxidation of lipids inside the subcutaneous layer and preserves the moisture-retaining capacity of tissues. Thus, the use of carbon dioxide in the storage of smoked fish reduces weight loss and does not affect the appearance of the fish.