Formuotų krevečių skonio surimi produktų gamybos technologija, įvertinant bruknių lapų (Vaccinium vitis-idaea) CO2 ekstrakto įtaką karpių (Cyprinus carpio) ir lašišų (Salmo salar) riebalų oksidacijai

• Main Author: Zinkus, Edvinas
• Other Authors: Šipailienė, Aušra
• Format: Bachelor Thesis
• Language: Lithuanian; English
• Published: Institutional Repository of Kaunas University of Technology 1575
• Subjects: surimi; fish; technology; lipid; Salmo salar
• Online Access: http://ktu.oai.elaba.lt/documents/37591761.pdf; http://ktu.lvb.lt/KTU:ELABAETD37591761&prefLang=en_US

This bachelor‘s thesis presents and analyzes the line of shrimp flavoured shaped surimi products. The production line is designed to produce 24 tons of formed surimi shrimp products in a 12 hour shift. Production consists of 3 recipes. 1 recipe – chilled to 0.4 oC shrimp flavored surimi products. Recipe 2 and 3 – refrigerated to -18 oC shrimp flavored surimi products. In this work, the characteristics of raw materials and packing materials for shrimp flavoured formed surimi products articles were also reviewed on the basis of statutory regulations. The sensory of properties of the final product have also been analyzed – surimi shrimps is not disintegrated or crumbled and it must be curved and symmetrical. The color strips on the product will depend based on the recipes, first recipe – red, second recipe - orange and red mixture, third recipe - orange color. Also we present a description of physico-chemical characteristics of shrimp flavored formed surimi products, such as moisture (75±2 %), whiteness (L* 81,11±0,77), pH (7±0,5) and temperature (for chilled products 0.+4oC, frozen 18oC). Estimated nutritional value ranges between 84,27 kcal to 91,49 kcal depending on the recipes. The research work on the effect about the influence of lingonberry (Vaccinium vitis-idaea) leaves CO2 extract on carp (Cyprinus carpio) and salmon (Salmo salar) oils stability was also investigated and analyzed, which showed that the CO2 extract of lingonberry leaves (Vaccinium vitis-ideae) reduces the formation of primary and secondary oxidation products in different fish lipids. A flow chart of technological processes of shrimp flavoured surimi production was generated. A detailed description of technological operations for the physical, chemical and biochemical changes that are most common in cutting, mixing, cooking, pasteurization and chilling is provided. A HACCP raw material and process risk analysis system has been developed, critical control points have been identified – pasteurisation, cooling, freezing and metal detection. The necessary equipment has been selected and calculated for the technological processes and a work schedule has been created. Capacity of the load carrying device is 5000 kg/h, the exploitation rate is 0,4, and the innovative device – the robot dispenser, which has an extremely silent and low power consumption motor, its productivity – 4750 kg/h, and the exploitation rate is 0,42.