Šaldytų lašišinių žuvų produktų gamybos technologija, nustatant ozono įtaką listeria monocytogenes augimui lašišoje

• Main Author: Volkutė, Laura
• Other Authors: Šipailienė, Aušra
• Format: Bachelor Thesis
• Language: Lithuanian; English
• Published: Institutional Repository of Kaunas University of Technology 1573
• Subjects: frozen salmon; ozone; listeria; oxidation; Atlantic salmon; Salmo salar
• Online Access: http://ktu.oai.elaba.lt/documents/22701173.pdf; http://ktu.lvb.lt/KTU:ELABAETD22701173&prefLang=en_US

The aim of this work was to project 1400 kg per shift technological line of frozen salmon fish products, estimating the influence of ozone on the growth of Listeria monocytogenes in salmon. In this work, technological line was project for 1100 kg freeze Atlantic salmon (Salmo salar) portion with marinade and 300 kg wild salmon (Oncorhynchus nerka) portions, specifying the materials and products by governing documents. Also product sensory, physical chemical, microbiological properties were indicated and calculated nutritional value, which is: Atlantic salmon with marinade 237.8 kcal and 236.6 kcal, wild salmon – 174.0 kcal. The influence of different ozone concentrations (1,3 mg/L ir 3 mg/L) of Listeria monocytogenes growth in salmon and lipid oxidation were analyzed. Stages of technological process for frozen salmon products were created, evaluating critical control points which are storage of raw materials, thawing, metal detection and freezing. The innovative solutions in this technological line were described (trimming robot and 3D function in portioning system) and biochemical changes during process. Quality and safety control plan for each stage of the process was created, providing critical values like microbiological, physical and chemical, their governing documents. Quantities of raw and support material were calculated to make frozen salmon product. Selected and calculated equipment and work schedule created.