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

• Main Author: Eizintaitė, Gintarė
• Other Authors: Šipailienė, Aušra
• Format: Bachelor Thesis
• Language: Lithuanian; English
• Published: Institutional Repository of Kaunas University of Technology 1577
• Subjects: Salmo salar; cold smoking; biogenic amine; Atlantic salmon
• Online Access: http://ktu.oai.elaba.lt/documents/95862118.pdf; http://ktu.lvb.lt/KTU:ELABAETD95862118&prefLang=en_US

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.