Influence of Pre-Treatment on the Seasonal Variation of Smoked Baltic Sprat Texture and Color
Santa Puke,
Olga Dmitrijeva,
Ruta Galoburda
Abstract:The seasonal variation of Baltic sprat chemical composition leads to a change in smoked fish texture and color, which may pose challenges for industrial processing. This research aimed to evaluate the dependence of smoked sprat texture and color on the catching season and pre-treatment applied before the smoking of fish, following one year of frozen storage. Various proportions of sodium chloride (NaCl), calcium chloride (CaCl2), and acetic acid were used in the solution for fish pre-treatment. The introductio… Show more
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