Перегляд за Автор "Anna Palamarchuk, Nadiia Kushnirenko, Serhii Patiukov, Larysa Ahunova"

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    APPLICATION OF SMOKED PREPARATIONS IN MODERN TECHNOLOGY OF SMOKED FISH PRODUCTION
    (2019) Anna Palamarchuk, Nadiia Kushnirenko, Serhii Patiukov, Larysa Ahunova
    The article is devoted to the actual problem of creating of new types of smoked fish products. The article discusses the modern technologies of production of smoked fish products, shows that the development of smoked sausages from ocean fish is a promising trend in the fishing industry. The analysis of sausage casings used for sausage production is carried out. Polyamide shells have been shown to have several advantages over both natural (from intestinal raw materials of slaughtered animals) and artificial (from collagen skins of slaughtered animals or cellulose). These advantages are high barrier, elasticity, mechanical strength, biological inertia, gas- and moisture-proof, heat resistance. As a result, the shelf life of the finished product is significantly extended (for some products more than 60 days). Skimmed fillet of Atlantic mackerel Scomber scombrus was selected as the main raw material for the production of sausages. The choice of this type of fish based on good organoleptic properties, high biological value, large industrial reserves, relatively low price and a long tradition of using in smoked products. Information on the chemical composition and basic properties of a wide range of smoke preparations available on the market has been collected. It is shown that, notwithstanding the availability of a wide range of preparations on the market, which are manufactured in different countries of the world, none of them has the properties inherent to the traditional smoke. Smoke EZ PN 9, manufactured by Red Arrow, USA, is very close to them. For this reason, it was used in our work. The dose of the preparation was 2 g per 1 kg of minced fish.The technology of production of smoked sausages was developed, which includes the following operations: obtaining of frozen blocks of skimmed mackerel fillet, inspection of blocks, defrosting of blocks, grinding of fillet, salting the minced fish, aging in salting, stirring with smoking preparation, forming of sausages, thermal processing of sausages in water, cooling of sausages in water, subsequent cooling with air, storage of sausages.The obtained products are characterized by high organoleptic characteristics, microbiological indicators are within the normal limits for 14 days of storage, which allows us to recommend the developed technology.