Substantiation of Hot Smoking Parameters Based on Sensory Researches in Hot Fish Marinades Technology in the Jelly Pouring

Abstract

Modern technologies of food products provide creation of healthy, tasty and safe products, characterized by high organoleptic properties, balance by main food factors and structural-mechanical parameters of a product. The main technological process in the technology of fish marinades and a jelly pouring is the hot smoking. Technological parameters of the hot smoking have been scientifically grounded on the base of the statistical processing of data of sensory studies. Organoleptic assessment of semi-products after the thermal processing was carried out by 5-point system corresponding to the elaborated scale. The quantitative assessment of organoleptic parameters of the quality of experimental samples was determined by the totality of all assessment points, taking into account chosen weight coefficients depending on the importance degree of a given parameter at forming consumer qualities of a product. The generalizing quality parameter was calculated as a sum of assessments of organoleptic parameters – taste, consistence and appearance. Individual assessments of separated quality parameters of products (in points) were put in degustation lists and statistically processed by the averaging method. The smoking process realization, according to scientifically grounded parameters allows to produce the new type of tasty, healthy and presentable culinary products of a perspective object of Ukrainian aquaculture – silver carp of a prolonged storage term.

Formation of consumer preferences in the fish restaurants menu based on sensory characteristics

“…It has been found that ensuring stable structural and mechanical properties of dredge during refrigerated storage provides a ratio of 1 particle of low methoxylated pectin and 1 particle of alginic acid with a mass fraction of both structurants of at least 1.5 %. The resulting fill has a jelly strength of 112 g [7] and certain ratios ensure the absence of synergistic changes. Such strength of jelly corresponds to the high merchandising properties of the finished product.…”

“…From a literary source [16] it is known that ionotropic adhesion in a mixture of structure-forming agents with LPS, sodium alginate and calcium ions has a different flow rate and requires constant monitoring to obtain dredges with certain rheological properties. To achieve a controlled process, a pre-prepared mixture of the studied structure-forming agents is poured with a spicy broth [7] and heated. Heating prevents premature jelly formation by maintaining thermal movement of the polymer units and preventing the compound from reacting with calcium ions.…”

“…One of the interesting and promising assortment directions of the menu can be gourmet fish products in jelly pouring based on uronid polysaccharides. Culinary products in jelly pourings are traditional mass consumption dishes as a decoration of the festive table [7].…”

Determination of commodity characteristics of emulsion based on low-methoxylated pectin for dishes of the «Eat Healthy» system in the restaurant service

“…To solve the objective, the following methods were used: -rheological with a PCE-RVI 2 V1L viscometer manufactured by PCE Instrument, Germany; -microscopic with a microscope LeicaDM4, Germany (250 x, 550x, 750x); -turbidimetric turbidity meter AMTAST AMT21, USA; -expert method based on the totality of all assessment points, taking into account the selected weighting factors [19].…”

“…When an emulsion is obtained in the technological system «oil -low-meth oxylated pectin -Ca 2+ », thermodynamic equilibrium is achieved, which corresponds to the development of the system when an ionic calcium solution is introduced into the technological medium of oil and pectin with the formation of a certain spatial structure. In oil-in-water emulsions of low methoxylation, pectin from apple pomace plays the role of an emulsifier and stabilizer [19].…”