[Using of complex food additivies for storage period elongation of smoke-cured products [smoke-cured mackerel and salmon]]
2009
Verstakov, A.A., Moscow State Univ. of Food Production (Russian Federation) | Gromova, V.A. | Nemtsev, S.V., All-Russia Reseach and Development Inst. of Fishery and Oceanography, Moscow (Russian Federation) | Verstakov, A.V.
From frozen cut mackerel batches of smoke-cured products were prepared by using a food supplement Varex-5 which was brought at the salting stage of fish. The finished smoked fish was packed in polymeric packages under vacuum and without vacuum, marked and stored for 50 days: the control sample at 6-8 degrees C, the experimental sample – at 2-6 degrees C. The values of safety, amino acid composition of proteins, microbiological, biochemical and organoleptic values were studied during storage. In the experimental sample the content of volatile-base nitrogen and amino nitrogen in the process of storing increases 1.2 and 1.6 times, control sample – 1.6 times and 3.4 times. The number of amino acids in protein is lower in control sample and experimental sample by 18-24%, but in experimental sample the number of amino acids it still higher than in the control sample. The number of amino acids in no vacuum packed control sample and experimental sample greatly decreases. It is noted that Varex-5 provides microbial safety of smoke-cured mackerel for 50 days of storage allowing to increase 15 times the storage time of finished product at 2 to 6 degrees C. It is found, that by all the studied values smoke-cured mackerel added with Varex-5 can be stored for 15 days at 2 to 6 degrees C. The technology is recommended for introducing at fish processing enterprises
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