DEVELOPMENT OF PARAMETERS FOR SALTING PACIFIC HERRING FILLET INTENDED FOR CHILDREN'S NUTRITION-Reference-Cited by-同舟云学术

DEVELOPMENT OF PARAMETERS FOR SALTING PACIFIC HERRING FILLET INTENDED FOR CHILDREN'S NUTRITION

Published:2021-02-15 Issue:1 Volume:2021 Page:103-107
ISSN:0131-6184
Container-title:Fisheries
language:en
Short-container-title:

Author:

Konopleva Ekaterina¹,Abramova Liubov²,Gershunskaya Valeria²,Arnautov Maksim²

Affiliation:

1. SK «Russian Sea»

2. Russian Federal Research Institute Of Fisheries and Oceanography (VNIRO)

Abstract

The aim of the work was to develop the parameters of the process of salting Pacific herring fillet with a reduced salt content, intended for children’s nutrition. For salting, food salt with a reduced sodium content, enriched with potassium, magnesium, was used. Based on the conducted studies, a rational formulation of the salting mixture was selected, consisting of 5 % salt with a reduced sodium content, 4% sugar, 0.35-0.50% citric acid. It was found that carrying out the salting process for 72-96 hours provides a low-salted fillet with a salt content of 3.5% with high organoleptic parameters, which are determined by the amino nitrogen content of 110-130 mg/100 g of the product and the buffering capacities of 40-45 degrees.

Publisher

FSBI TSUREN

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