Получение соленой продукции из тихоокеанских лососевых рыб является традиционным способом их обработки. На мировом рынке в настоящее время преобладает выпуск малосоленой рыбы. Производство такой продукции вызывает трудности сохранения ее качества при хранении. В рыбе при низком содержании соли (3–5 %) смогут происходить обесцвечивание мышечной ткани, ослабление консистенции, быстрое развитие микробиологической порчи готовой продукции. При производстве слабосоленой продукции из лососевых в качестве сырья используют мороженую рыбу, так как свежая рыба в большинстве случаев содержит опасных для человека паразитов. Замораживание сырья способствует гибели опасных паразитов и микроорганизмов, поэтому с помощью него можно стабилизировать качество как мороженой, так и малосоленой продукции из нерки. В то же время для снижения необходимости применения консервантов в технологии производства малосоленой продукции возможно использование смеси растительных фито-компонентов, таких как лавровый лист, черный перец, перец чили, укроп, чеснок, лимон и др. Растительное сырье богато биологически активными веществами, обладающими антисептическим, фунгицидным, антиокислительным эффектом. За выраженную полифункциональность растительные компоненты относят к барьерам комплексного действия. Цель настоящей работы – исследование качества деликатесной малосоленой продукции из нерки без консервантов с использованием растительных добавок. По результатам совокупности исследуемых показателей (органолептических, физико-химических, микробиологических) рекомендуемый срок годности малосоленого филе с пряностями составляет 8 мес (244 сут). Новизна научных исследований обоснована возможностью производства филе малосоленой нерки без использования консервантов. Барьерные свойства выполняют растительные компоненты для обвалки филе, замораживание и низкотемпературное хранение. Гарантированную гибель паразитов в нерке определяют замораживание и холодильное хранение сырья до поставки потребителям и выпуска малосоленой продукции. При совмещении процесса размораживания и созревания соленой продукции необходимо контролировать температуру и продолжительность процесса. Рекомендуемый режим – температура от минус 2 до 0 °С в течение 4 сут. Getting salted products from their Pacific salmon fish is a traditional way of processing them. The production of low-salted fish currently dominates the world market. The production of such products causes difficulties in maintaining its quality during storage. In fish with a low salt content (3–5%), discoloration of muscle tissue, a weakening of the consistency, and the rapid development of microbiological spoilage of the finished product can occur. In the production of lightly salted products from salmon, frozen fish is used as a raw material, since fresh fish in most cases contains parasites dangerous to humans. Freezing raw materials contributes to the death of dangerous parasites and microorganisms, therefore, with the help of it, it is possible to stabilize the quality of both frozen and low-salted sockeye salmon products. At the same time, to reduce the need for the use of preservatives in the technology for the production of low-salted products, it is possible to use a mixture of plant phyto-components, such as bay leaf, black pepper, chili pepper, dill, garlic, lemon, etc. Plant raw materials are rich in biologically active substances that have antiseptic, fungicidal, antioxidant effect. For the pronounced multifunctionality, plant components are classified as barriers of complex action. The purpose of this work is to study the quality of low-salted gourmet products from sockeye salmon without preservatives using herbal supplements. According to the results of the totality of the studied indicators (organoleptic, physicochemical, mycological), the recommended shelf life of low-salted fillet with spices is 8 months (244 days). The novelty of scientific research is substantiated by the possibility of producing low-salted sockeye salmon fillets without the use of preservatives. Barrier properties are performed by vegetable components for deboning fillets, freezing and low-temperature storage. The guaranteed death of parasites in sockeye salmon is determined by the freezing and refrigeration storage of raw materials until delivery to consumers and until the release of low-salted products. When combining the process of defrosting and ripening of salty products, it is necessary to control the temperature and duration of the process. The recommended mode is temperature minus 2–0 °C for 4 days.
Pacific salmon (Oncorhynchus) are an important object of fishing in the Russian Federation. Prolonged delay of fish before processing provokes the spoilage processes onset, and mi crobiological contamination of salmon fish. The research aim is to study the characteristics of sockeye salmon as a raw material for the delicatessen lightly salted products produc tion, to develop a technology for the production of delicatessen salted products without preservatives using vegetable additives. The research consists of sockeye salmon (Onco rhynchus nerka) characteristic, the size-mass and technochemical composition. The sock eye salmon peculiarity is the presence of a large parasites group that are long-term viable and capable of causing various diseases in humans. Thus, a man recommends to produce delicatessen low-salted sockeye salmon products only from frozen raw materials, using preservatives and re-freezing the finished products. The thesis demonstrates the possibil ity to eliminate preservatives, using dusting with vegetable components as barrier agents (bay leaf, black pepper, chili pepper, dill, garlic, lemon) and storing sockeye salmon frozen in vacuum packaging. The researchers developed six recipes, a technological production scheme of sockeye lightly salted frozen salmon fillets with spices. The authors suggested to combine the operations of raw materials defrosting and salting in order to preserve the raw materials quality, optimize salting, form a maturation “bouquet”, reduce the techno logical process duration. When studying the effect of storing frozen sockeye salmon fillets lightly salted with spices, a man revealed that after 1, 6, 8 months of storage, the pro tein solubility in the experimental sample decreased by 6, 12 and 35 %, respectively. The researchers determined the recommended mode: temperature from minus 2 to 0 °C for 4 days. According to the totality of the studied indicators (organoleptic, physico-chemical, microbiological), the recommended shelf life of lightly salted sockeye salmon fillet with vegetable additives is 8 months at a temperature no higher than minus 18 °C.
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