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Grokhovskiy V.A., Ershov A.M., Glazunov Yu.T., Shokina Yu.V., Bespalova V.V.
Developing technology of light-salted fish with smoking aroma using the liquid smoke "Skwama-2"
Abstract. The experiments on establishing the key technological parameters for producing light-salted fish with smoking aroma have been carried out. The process of salting with the liquid smoke has been optimized. The best sensory characteristics of light-salted aromatized product can be achieved at the brine temperature of minus 4 В°C and the concentration of liquid smoke in the brine equal to 10 %. The experiments have shown that the shelf life of light-salted fish with smoking aroma do not exceed 4 weeks at the temperature (4 В± 1) В°C. The technical documents on the new kind of fish product have been developed, coordinated and approved.
Keywords: light-salted fish, smoke aroma, liquid smoke, key technological parameters, sensory characteristics, shelf life, technical documents
Printed reference: Developing technology of light-salted fish with smoking aroma using the liquid smoke "Skwama-2" / V.A. Grokhovskiy, A.M. Ershov, Yu.T. Glazunov, Yu.V. Shokina, V.V. Bespalova // Vestnik of MSTU. 2013. V. 16, No 4. P. 687-692.
Electronic reference: Developing technology of light-salted fish with smoking aroma using the liquid smoke "Skwama-2" / V.A. Grokhovskiy, A.M. Ershov, Yu.T. Glazunov, Yu.V. Shokina, V.V. Bespalova // Vestnik of MSTU. 2013. V. 16, No 4. P. 687-692. URL: http://vestnik.mstu.edu.ru/v16_4_n54/687_692_grokho.pdf.
