Influence of vegetable oil obtained from Astrakhan plants on the fermentation of anchovies from the Caspian Sea

Model tests have been done in order to appreciate the capacity of some vegetable oil to diffuse in water and in the solution obtained by mixing fermented mince Caspian Sea anchovy with water. The mixture is in the proportion of 1:1. Minced fish without viscera is marked FMWV and with viscera is marked FMwV. The influence of vegetables on the enzymatic system of the fish muscles was determined by measuring pH, the refractive index and the conductivity.