Šaltai rūkytų Atlantinės lašišos (Salmo salar) žuvų filė produktų gamybos technologija, tiriant valgomųjų plėvelių su spanguolių ekstraktu įtaką biogeninių aminų ir lakiųjų azoto bazių susidarymui silkėse
The bachelor’s final degree project will design 3 different recipes for cold-smoked Atlantic salmon (Salmo salar). The main raw material is Atlantic salmon (Salmo salar), which will be supplied chilled, gutted with a head. Salt will be used to give to products a salty taste, as well polyphosphates,...
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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/95862118.pdf http://ktu.lvb.lt/KTU:ELABAETD95862118&prefLang=en_US |
| Summary: | The bachelor’s final degree project will design 3 different recipes for cold-smoked Atlantic salmon (Salmo salar). The main raw material is Atlantic salmon (Salmo salar), which will be supplied chilled, gutted with a head. Salt will be used to give to products a salty taste, as well polyphosphates, sodium benzoate and dried dills. Mustard-honey sauce will be added to one of the recipes. Recipe no. 1 energy value is 657.9 kJ / 141.9 kcal, recipe no. 2 – 594.7 kJ / 157.03 kcal, and recipe no. 3 – 704.78 kJ / 193.26 kcal. The main technological stages of cold smoked salmon products were also selected: raw material obtainment, fish processing, salting, maturation, cold smoking, cooling and packaging. Beech sawdust will be used for cold smoking for all recipes, except for recipe no. 1 during the last smoking will be used cherry sawdust, which will give the designed product an exceptional mild cherry taste and aroma. Atlantic salmon will be salted in three ways: dry, mixed and injected. |
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