Improvement of safety assessment and quality control of fish products [e.g., caviar, caviar of the perch family (Percidae)] based on traceability system

Abstract

The relevance of the article is due to the importance of setting of safety criteria and quality of fish products and fish processing products in accordance with the traceability system, according to the trends in finding of alternative protein sources in compliance of certain quality criteria. The goal of the article is development of the safety criteria and quality of caviar of the perch family (Percidae), on the basis of comparison of developed specimens with control, and establishment of permissible limits of physical and chemical indicators, amino-acid score indicators for further modelling of the common system of quality traceability system. Methods of theoretical analysis, standard methods referred to in GOST, as well as the method of capillary electrophoresis using the system of capillary electrophoresis “Kapel” were used to determine the basic indicators. The study found that the proposed 4 specimens of perch caviar with added of lingonberry, dill, laminaria and sea buckthorn had a higher biological value than the control specimen. The results make it possible to propose the construction of a quality traceability system for fish products with increased biological value, which will help to solve the problem of providing the market with enriched caviar of the perch family.