Karštai rūkytų skumbrių (Scomber scombrus) filė produktų gamybos technologija, nustatant ozonuoto ledo įtaką atšaldytos lašišos kolybei ir saugai
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 wi...
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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/28935901.pdf http://ktu.lvb.lt/KTU:ELABAETD28935901&prefLang=en_US |
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ftlitinstagrecon:oai:elaba:28935901 2023-05-15T15:32:35+02:00 Karštai rūkytų skumbrių (Scomber scombrus) filė produktų gamybos technologija, nustatant ozonuoto ledo įtaką atšaldytos lašišos kolybei ir saugai Technology of hot smoked fillet of mackerel (Scomber scombrus) products, assesing the influence of ozonized ice on quality and safety of salmon fillet Bajerkevičiūtė, Rosita Šipailienė, Aušra info:eu-repo/date/embargoEnd/2117-05-30 application/pdf http://ktu.oai.elaba.lt/documents/28935901.pdf http://ktu.lvb.lt/KTU:ELABAETD28935901&prefLang=en_US lit eng lit eng Institutional Repository of Kaunas University of Technology http://ktu.oai.elaba.lt/documents/28935901.pdf http://ktu.lvb.lt/KTU:ELABAETD28935901&prefLang=en_US info:eu-repo/semantics/embargoedAccess smoked mackerel ozonation Listeria info:eu-repo/semantics/bachelorThesis 1574 ftlitinstagrecon 2021-12-02T00:51:41Z 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. Bachelor Thesis Atlantic salmon Salmo salar LAEI VL (Lithuanian Institute of Agrarian Economics Virtual Library) |
institution |
Open Polar |
collection |
LAEI VL (Lithuanian Institute of Agrarian Economics Virtual Library) |
op_collection_id |
ftlitinstagrecon |
language |
Lithuanian English |
topic |
smoked mackerel ozonation Listeria |
spellingShingle |
smoked mackerel ozonation Listeria Bajerkevičiūtė, Rosita Karštai rūkytų skumbrių (Scomber scombrus) filė produktų gamybos technologija, nustatant ozonuoto ledo įtaką atšaldytos lašišos kolybei ir saugai |
topic_facet |
smoked mackerel ozonation Listeria |
description |
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. |
author2 |
Šipailienė, Aušra |
format |
Bachelor Thesis |
author |
Bajerkevičiūtė, Rosita |
author_facet |
Bajerkevičiūtė, Rosita |
author_sort |
Bajerkevičiūtė, Rosita |
title |
Karštai rūkytų skumbrių (Scomber scombrus) filė produktų gamybos technologija, nustatant ozonuoto ledo įtaką atšaldytos lašišos kolybei ir saugai |
title_short |
Karštai rūkytų skumbrių (Scomber scombrus) filė produktų gamybos technologija, nustatant ozonuoto ledo įtaką atšaldytos lašišos kolybei ir saugai |
title_full |
Karštai rūkytų skumbrių (Scomber scombrus) filė produktų gamybos technologija, nustatant ozonuoto ledo įtaką atšaldytos lašišos kolybei ir saugai |
title_fullStr |
Karštai rūkytų skumbrių (Scomber scombrus) filė produktų gamybos technologija, nustatant ozonuoto ledo įtaką atšaldytos lašišos kolybei ir saugai |
title_full_unstemmed |
Karštai rūkytų skumbrių (Scomber scombrus) filė produktų gamybos technologija, nustatant ozonuoto ledo įtaką atšaldytos lašišos kolybei ir saugai |
title_sort |
karštai rūkytų skumbrių (scomber scombrus) filė produktų gamybos technologija, nustatant ozonuoto ledo įtaką atšaldytos lašišos kolybei ir saugai |
publisher |
Institutional Repository of Kaunas University of Technology |
publishDate |
1574 |
url |
http://ktu.oai.elaba.lt/documents/28935901.pdf http://ktu.lvb.lt/KTU:ELABAETD28935901&prefLang=en_US |
genre |
Atlantic salmon Salmo salar |
genre_facet |
Atlantic salmon Salmo salar |
op_relation |
http://ktu.oai.elaba.lt/documents/28935901.pdf http://ktu.lvb.lt/KTU:ELABAETD28935901&prefLang=en_US |
op_rights |
info:eu-repo/semantics/embargoedAccess |
_version_ |
1766363079562493952 |