Affiliation:
1. Far Eastern State Technical Fisheries University, Vladivostok, Russian Federation
2. Far Eastern Federal University, Vladivostok, Russian Federation
3. LLC "VITYAZ AUTO", Kamchatka Krai, Yelizovsky District, Nikolaevka Village, Russian Federation
Abstract
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.
Publisher
Ural State University of Economics
Subject
Materials Chemistry,Economics and Econometrics,Media Technology,Forestry
Reference22 articles.
1. Majss, A.A. Istoriya Razvitiya Stavnogo Nevodnogo Lova na Dal’nem Vostoke [History of the Stationary Net Fishing Development in the Far East]. Voprosy Istorii Rybnoj Promyshlennosti Kamchatki: Is toriko-Kraevedcheskij Sbornik, vyp. 2. Petropavlovsk-Kamchatskij: KamchatGTU. 2000. URL: http://npacific.kamchatka.ru/np/library/publikacii/questhist/istor-22.htm. (in Russ.)
2. Vytovtov, A.A. Teoreticheskie i Prakticheskie Osnovy Organolep ticheskogo Analiza Produktov Pitaniya [Theoretical and Practical Foundations of Organoleptic Food Analysis]. SPb.: GIORD. 2010. 232 p. ISBN 978-5-98879-113-3. EDN: SDTQRB. (in Russ.)
3. Kovaleva, I.P.; Titova, I.M.; CHernega, O.P. Metody Issledovaniya Svojstv Syr’ya i Produktov Pitaniya [Properties Research Methods of Raw Materials and Food]. SPb.: Prospekt Nauki. 2012. 152 p. ISBN 978-5-903090-67-9. (in Russ.)
4. Kim, G.N.; Kim, I.N.; Safronova, T.M. i dr. Sensornij Analiz Produktov Pererabotki Ryby i Bespozvonochnykh [Sensory Analysis of Process ing Fish and Invertebrates Products]. SPb.: Lan’. 2014. 512 p. ISBN 978-5-8114-1654-7. EDN: TXPJFN. (in Russ.)
5. Nerka. Sostoyanie Biologicheskikh Resursov Severo-Zapadnoj Pat sifiki [Sockeye Salmon. Biological Resources State of the North–Western Pacific]. Redkol.: S.A. Sinyakov (otv. red.) i Dr. Petropav lovsk-Kamchatskij: KamchatNIRO. 2003. 123 p. ISBN 5-902210-06-2. (in Russ.)