Karštai rūkytų skumbrių (Scomber scombrus) filė produktų gamybos technologija, nustatant ozonuoto ledo įtaką atšaldytos lašišos kolybei ir saugai

• Main Author: Bajerkevičiūtė, Rosita
• Other Authors: Šipailienė, Aušra
• Format: Bachelor Thesis
• Language: Lithuanian; English
• Published: Institutional Repository of Kaunas University of Technology 1574
• Subjects: smoked mackerel; ozonation; Listeria; Atlantic salmon; Salmo salar
• Online Access: http://ktu.oai.elaba.lt/documents/28935901.pdf; http://ktu.lvb.lt/KTU:ELABAETD28935901&prefLang=en_US

Bachelor's final degree project consists of a designed technological line which produces 1.2 t/shift of +0.5 kg size hot – smoked (Scomber scombrus) mackerel fillet. Manufacturing products selected: “Hot smoked mackerel fillet with chopped pepper and dried mints“, “Hot smoked mackerel fillet with dried onions“ and “Hot smoked mackerel fillet with dried basil and garlic\". The manufacturing process was described based on regulatory documents. Parameters of sensory, physical chemical and microbiological analysis show that one important factor assuring product safety is adherence of temperature regiments in relevent manufactuaring stages. Food safety is a very important factor in manufacturing when keeping or processing of food products. It is known that ozone is used to preserve food safety. Research work “The influence of ozonized ice on chilled atlantic salmon (Salmo salar) microbiological quality and fat spoilage“ was conducted to find out more about ozonizing effect on chilled fish. Scientific research work showed that ozonizing positively effected chilled salmon microbiological quality. It was observed that ozonizing did not cause fat oxidation spoiling. Based on this, it is safe to assume that ozonizing is an effective way to improve chilled salmon quality and safety.