Šaltai rūkytų kuprės (Oncorhynchus gorbuscha) produktų gamybos technologija ir skirtingų druskų poveikio vytintos kuojos mikrobiologiniams rodikliams įvertinimas

• Main Author: Šakauskaitė, Aurelija
• Other Authors: Šipailienė, Aušra
• Format: Bachelor Thesis
• Language: Lithuanian; English
• Published: Institutional Repository of Kaunas University of Technology 1573
• Subjects: cold smoked keta; technology; drying; Keta; Oncorhynchus gorbuscha
• Online Access: http://ktu.oai.elaba.lt/documents/22717174.pdf; http://ktu.lvb.lt/KTU:ELABAETD22717174&prefLang=en_US

The main aim of the bachelor thesis was to project 1 ton’s relay of productivity for the technology of cold smoked keta’s production and evaluate the influence of different salts for dried roach microbial indicators. During the work the line was projected, in which cold smoked ketas where produced according to three different formulas, which were different in salts as well as in their quantities and additives. They were also cut and prewrapped in different lines. Raw materials and subsidiary additives’ characteristics, product’s sensual, physical, chemical and microbiological indicators were described; nutrition and energy values were calculated, formula Nr.1 – 138 kcal, formula Nr.2 – 169 kcal and formula Nr.3 – 138,56 kcal. During technological process, important control points were estimated: raw materials receiving, defrosting and metal detector. The new innovative solution MCheck 2 Checkweigher was chosen to examine semi-manufactures of cold smoked keta productivity technology, the stages of process and parameters, choosing of equipment and its work timetable. In research paper the influence of different salt for dried roach microbial indicators was evaluated and cold smoked keta semi-manufactures production technology was graphically reflected.