Šaltai rūkytų žuvininkystės ūkiuose užaugintų atlantinių lašišų (Salmo salar) filė produktų gamybos technologija, apžvelgiant kai kurių fizikinių veiksnių įtaką žuvų miofibrilinių baltymų savybėms
This Bachelor's project purpose is to project 2,5 ton's/shift efficiency cold smoked, 3-4 kg weight category, in fish farms grown Atlantic salmon (Salmo salar) fillet product making technological line. There are described cold smoked salmon products characteristic, which were salted in thr...
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| Format: | Bachelor Thesis |
| Language: | Lithuanian English |
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Institutional Repository of Kaunas University of Technology
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| Online Access: | http://ktu.oai.elaba.lt/documents/60606701.pdf http://ktu.lvb.lt/KTU:ELABAETD60606701&prefLang=en_US |
| Summary: | This Bachelor's project purpose is to project 2,5 ton's/shift efficiency cold smoked, 3-4 kg weight category, in fish farms grown Atlantic salmon (Salmo salar) fillet product making technological line. There are described cold smoked salmon products characteristic, which were salted in three different ways. Evaluated sensory parameters: appearance, texture, smell, taste. Submitted physical – chemical indicators such as moisture, content of water, pH, amount of salt, permissible amount of limited materials. Calculated nutritional value of the products, which boundaries vary from 170,19 kcal (708,84 kJ) to 249,88 kcal (1040,79 kJ), depending on salting type. The influence of the temperature, high pressure, pH, UV and stunning type on the properties of myofibrillar proteins is rewied in the literature analysis. Described technological process stages, considering to the raw material properties. The most important production stages – salting and cold smoking. As innovative solutions have been chosen fillet trimming and fillet control machines. Separated three important management points in production – raw material receiving, product cooling and inspection with a metal detector. Calculated raw material amounts require to make 2,5 t. cold smoked salmon products. In the production there will be using 4578, 41 kg of Atlantic salmon and 374, 64 kg other food additives. After evaluating the time of the shift (8 hours), the equipment used in production was selected. |
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