Palamarchook A. Perfection of a way of freezing a fish

The dissertation is devoted to perfection of a way of freezing a fish in calcium chloride solution at the expense of drawing on a surface of a sheeting on a basis low methoxyl pectins. The dissertation is devoted to the improved technological method of pickle freezing of a fish by means of sheeting on the base of low-methoxilirated pectin substances (LMS). The technological parameters of frozen fish production process with use of pectin sheeting are developed. The application of sheeting on the base of LMS allows to carry out a highly effective way of contact pickle freezing, to prolong the term of refrigeration storage of fish by reduction of shrinkage and braking of hydrolytic destruction and lipid oxidizing damage, to reduce losses of food meat owing to prevention of diffusion of calcium ions into fish muscular tissue and as in addition to low amount of microorganisms in frozen fish for the account of bactericidal properties of pectin substances.