Half-dried fish with improved properties

• Published in: Proceedings of the Voronezh State University of Engineering Technologies
• Main Authors: E. V. Lyzhin, V. A. Grohovskiy, M. A. Ershov, S. Y. Dubrovin, S. S. Dubrovina
• Format: Article in Journal/Newspaper
• Language: Russian
• Published: Voronezh state university of engineering technologies 2021
• Subjects: fish products; consumer preferences; herbal extracts; weak salting; dehydration; storage; Food processing and manufacture; TP368-456; Murmansk; Atlantic salmon
• Online Access: https://doi.org/10.20914/2310-1202-2021-1-192-203; https://doaj.org/article/9f415e2ee4c04d52ac79d764a005d4a2

A study of consumer preferences for dried and half-dried fish products among respondents regularly visiting large retail sites in the city of Murmansk was conducted. It was found that more than two-thirds of respondents prefer to purchase high-quality dried and half-dried fish products; the weight of the purchased package of this product does not have a significant value. Sensory evaluation of extracts of 16 phytoproducts was carried out and the following highest-scoring ones were selected: chamomile flowers; golden mustache; linden flowers and sand immortelle flowers. Experiments of salting Atlantic salmon fillets and cod fillets in a weak saline solution with phytoextract for 12-96 hours were carried out; the ratio of fish, saline solution and aqueous extract of phytoproducts were 1:1:0.01. The most acceptable duration of weak finished salting is established not to be exceeding 48 hours. Experiments on drying the semi-finished product were carried out to establish the quality characteristics and the maximum duration of dehydration of the dried and half-dried fish product. Studies of the dehydrated product carried out every 4 hours by the sensory evaluations, the content and activity of water Aw established the most acceptable drying time, not exceeding 36 hours. Studies of dried fish products were carried out every 20 days according to organoleptic, chemical and microbiological parameters during the 80-day storage period. An acceptable storage period (shelf life) at the temperature of 0 - minus 5 ? of dried and half-dried vacuumed fish has been established to be of two months. Based on the results of the experiments, the technical specifications and technological instructions for the production of a new type of dried and half-dried formed fish with improved properties were developed.