Development of technology for gourmet smoked products from cod species using enzyme preparation from hepatopancreas of snow crab Chionoecetes opilio
At the Food Production Department of Murmansk State Technical University (MSTU) was developed a technology of production of smoked fish products with the use of air-flue mixture, produced in an infrared smoke generator under conditions of low-temperature pyrolysis of wood chips with an initial moist...
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ftdoajarticles:oai:doaj.org/article:000a80f187094c8788537845caebc1e2 2023-05-15T15:54:09+02:00 Development of technology for gourmet smoked products from cod species using enzyme preparation from hepatopancreas of snow crab Chionoecetes opilio E. B. Shkuratova Yu. V. Shokina V. A. Mukhin 2017-08-01T00:00:00Z https://doi.org/10.20914/2310-1202-2017-2-126-137 https://doaj.org/article/000a80f187094c8788537845caebc1e2 RU rus Voronezh state university of engineering technologies https://www.vestnik-vsuet.ru/vguit/article/view/1363 https://doaj.org/toc/2226-910X https://doaj.org/toc/2310-1202 2226-910X 2310-1202 doi:10.20914/2310-1202-2017-2-126-137 https://doaj.org/article/000a80f187094c8788537845caebc1e2 Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 79, Iss 2, Pp 126-137 (2017) smoked fish salting enzyme preparation hepatopancreas of snow crab opilio specialty properties Food processing and manufacture TP368-456 article 2017 ftdoajarticles https://doi.org/10.20914/2310-1202-2017-2-126-137 2022-12-30T21:46:02Z At the Food Production Department of Murmansk State Technical University (MSTU) was developed a technology of production of smoked fish products with the use of air-flue mixture, produced in an infrared smoke generator under conditions of low-temperature pyrolysis of wood chips with an initial moisture content of 40 to 60% and a bulk density of from 104 to 154 kg/m3. A method of producing smoke and its hardware design enabled to securely control the temperature of the smoke receiving smoking environment, which guarantees a minimum content of threat to human health of polycyclic aromatic hydrocarbons (РАНs). The developed technology involves short cycle smoked salted semi – fish fillets and allows to obtain finished products with excellent organoleptic properties. The content of РАНs in finished products less than 0.0002 microgram/kg, which is significantly below the maximum permissible concentrations (MPC) according to the requirements of SаnРiN 2.3.2.1078 (less than 0.001 mg/kg product) and according to the requirements of TR CU 021/2011 (0.005 mg/kg product). This technology successfully implemented in production at fish processing plants in Murmansk region. However, marketing research has shown that the market for smoked fish in the Murmansk region is characterized by a narrow range, which affects consumer demand and reduces the competitiveness of the regional enterprises-manufacturers of smoked products. To solve this problem it is offered to expand the range of smoked fish products due to use of non-traditional Smoking techniques raw materials – fillet of cod fish (saithe, haddock, cod). To improve consumer properties of products, in particular, to improve the indicator of “consistency: and "juiciness" of the proposed use on the stage of the salting of prefabricated enzyme preparation from hepatopancreas of snow crab (Chionoecetes opilio), added to brine with density of 1.18 to 1.2 g/сm3 at a dosage of 0.04%, the curing time of the mix in the brine for 15 minutes. When optimizing technological regimes of ... Article in Journal/Newspaper Chionoecetes opilio Snow crab Directory of Open Access Journals: DOAJ Articles Murmansk Proceedings of the Voronezh State University of Engineering Technologies 79 2 126 137 |
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topic |
smoked fish salting enzyme preparation hepatopancreas of snow crab opilio specialty properties Food processing and manufacture TP368-456 |
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smoked fish salting enzyme preparation hepatopancreas of snow crab opilio specialty properties Food processing and manufacture TP368-456 E. B. Shkuratova Yu. V. Shokina V. A. Mukhin Development of technology for gourmet smoked products from cod species using enzyme preparation from hepatopancreas of snow crab Chionoecetes opilio |
topic_facet |
smoked fish salting enzyme preparation hepatopancreas of snow crab opilio specialty properties Food processing and manufacture TP368-456 |
description |
At the Food Production Department of Murmansk State Technical University (MSTU) was developed a technology of production of smoked fish products with the use of air-flue mixture, produced in an infrared smoke generator under conditions of low-temperature pyrolysis of wood chips with an initial moisture content of 40 to 60% and a bulk density of from 104 to 154 kg/m3. A method of producing smoke and its hardware design enabled to securely control the temperature of the smoke receiving smoking environment, which guarantees a minimum content of threat to human health of polycyclic aromatic hydrocarbons (РАНs). The developed technology involves short cycle smoked salted semi – fish fillets and allows to obtain finished products with excellent organoleptic properties. The content of РАНs in finished products less than 0.0002 microgram/kg, which is significantly below the maximum permissible concentrations (MPC) according to the requirements of SаnРiN 2.3.2.1078 (less than 0.001 mg/kg product) and according to the requirements of TR CU 021/2011 (0.005 mg/kg product). This technology successfully implemented in production at fish processing plants in Murmansk region. However, marketing research has shown that the market for smoked fish in the Murmansk region is characterized by a narrow range, which affects consumer demand and reduces the competitiveness of the regional enterprises-manufacturers of smoked products. To solve this problem it is offered to expand the range of smoked fish products due to use of non-traditional Smoking techniques raw materials – fillet of cod fish (saithe, haddock, cod). To improve consumer properties of products, in particular, to improve the indicator of “consistency: and "juiciness" of the proposed use on the stage of the salting of prefabricated enzyme preparation from hepatopancreas of snow crab (Chionoecetes opilio), added to brine with density of 1.18 to 1.2 g/сm3 at a dosage of 0.04%, the curing time of the mix in the brine for 15 minutes. When optimizing technological regimes of ... |
format |
Article in Journal/Newspaper |
author |
E. B. Shkuratova Yu. V. Shokina V. A. Mukhin |
author_facet |
E. B. Shkuratova Yu. V. Shokina V. A. Mukhin |
author_sort |
E. B. Shkuratova |
title |
Development of technology for gourmet smoked products from cod species using enzyme preparation from hepatopancreas of snow crab Chionoecetes opilio |
title_short |
Development of technology for gourmet smoked products from cod species using enzyme preparation from hepatopancreas of snow crab Chionoecetes opilio |
title_full |
Development of technology for gourmet smoked products from cod species using enzyme preparation from hepatopancreas of snow crab Chionoecetes opilio |
title_fullStr |
Development of technology for gourmet smoked products from cod species using enzyme preparation from hepatopancreas of snow crab Chionoecetes opilio |
title_full_unstemmed |
Development of technology for gourmet smoked products from cod species using enzyme preparation from hepatopancreas of snow crab Chionoecetes opilio |
title_sort |
development of technology for gourmet smoked products from cod species using enzyme preparation from hepatopancreas of snow crab chionoecetes opilio |
publisher |
Voronezh state university of engineering technologies |
publishDate |
2017 |
url |
https://doi.org/10.20914/2310-1202-2017-2-126-137 https://doaj.org/article/000a80f187094c8788537845caebc1e2 |
geographic |
Murmansk |
geographic_facet |
Murmansk |
genre |
Chionoecetes opilio Snow crab |
genre_facet |
Chionoecetes opilio Snow crab |
op_source |
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 79, Iss 2, Pp 126-137 (2017) |
op_relation |
https://www.vestnik-vsuet.ru/vguit/article/view/1363 https://doaj.org/toc/2226-910X https://doaj.org/toc/2310-1202 2226-910X 2310-1202 doi:10.20914/2310-1202-2017-2-126-137 https://doaj.org/article/000a80f187094c8788537845caebc1e2 |
op_doi |
https://doi.org/10.20914/2310-1202-2017-2-126-137 |
container_title |
Proceedings of the Voronezh State University of Engineering Technologies |
container_volume |
79 |
container_issue |
2 |
container_start_page |
126 |
op_container_end_page |
137 |
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1766389321465593856 |