Šaltai rūkytų didžiųjų lašišų (Oncorhynchus kisutch) ir atlantinių lašišų (Salmo salar) filė produktų gamybos technologija, tiriant rigor mortis stadijos įtaką sūdytų upėtakių (Salmo gairdneri) kokybei

• Main Author: Gulbinas, Giedrius
• Other Authors: Šipailienė, Aušra
• Format: Bachelor Thesis
• Language: Lithuanian; English
• Published: Institutional Repository of Kaunas University of Technology 1575
• Subjects: salmon; cold smoking; rigor mortis; Atlantic salmon; Salmo salar
• Online Access: http://ktu.oai.elaba.lt/documents/37591757.pdf; http://ktu.lvb.lt/KTU:ELABAETD37591757&prefLang=en_US

The aim of Bachelor‘s degree project is to design 15 tons per day of 6-7 kg weight category cold smoked Coho salmon (Oncorhynchus kisutch) and Atlantic salmon (Salmo salar) fillet production. In this project there are stated 4 different product recipes consisting of cold smoked Atlantic salmon fillet with skin, cold smoked Atlantic salmon scrapings, cold smoked Atlantic salmon fillet without skin and cold smoked Coho salmon fillet with skin. There are described Coho salmon and Atlantic salmon as well as salt, water, pepper, sugar and additives based on regulations and documents. Furthermore, products are also described evaluating sensual (colour dark orange, without any extra matter), physical (moisture 50 %; pH – 6,1 ± 0,1), chemical (benz(a)pyrene limit 2 μg/kg; fat up to 13-14 % ± 1 %; protein up to 16-17 % ± 1 %), microbiological indicators (Escherichia coli up to 500 ksv/g, L. monocytogenes up to 100 ksv/g) and nutritional value (calories quantity fluctuates from 117,10 kcal to 210,06 kcal). There is specified detailed analysis (pH fluctuates between 6,56±0,9 and 6,65±0,7 and also drops to 6,23; proteins quantity fluctuates between 18,42±0,6 % and 19,19±0,6 %) of research based on the influence of rigor mortis state on the quality of salted rainbow trout (Salmo gairdneri). Moreover, there are drawn products technological process stages and operations scheme with detailed description (the most important are raw material inspection, fish filleting, trimming, bones removal and smoking). It is stated information about technological process quality and safety control points (the most important are raw salmon inspection, bones removal, cold smoking, freezer and metal detector) and monitoring (raw salmon inspection, freezer, cooling room and metal detector). With a reference to technological scheme there are calculated all materials (overall materials needed – 20223 kg, additives – 5866 kg, number of packages and labels – 80164 and 160328 units each) and technological equipment (the most productive are line scales with 0,575 coefficient of efficiency and washing machine – 0,455 coefficient of efficiency) for this project as well as work schedule (the longest processes going on product maturation, smoking and product cutting and packing).