Substantiation of the method of production of canned food such as «Sprats in oil»
https://doi.org/10.36038/0131-6184-2024-2-123-129
Abstract
The aim of the work is a method for the production of canned food of the «Sprats in oil» type from fish of the Far Eastern basin, which ensures the production of high-quality smoked product from underused raw materials with complete absence of damage to the skin of fish. The paper substantiates the temperature and duration of the drying stage of the semi-finished product based on the study of the effect of temperature and duration of heat treatment of fish on the relative humidity of its skin, the effect of hot smoked fish on the collagen content in the skin of the semi-finished product depending on the moisture content of the skin and the effect of the collagen content in the skin of the smoked semi-finished product on the presence of damage, and the approbation of research results.
Theoretical, physico-chemical, spectrometric and mathematical research methods were used in the work.
About the Authors
E. N. Kim
Far Eastern State Technical Fisheries University (FGBOU VO «Dalrybvtuz»)
Russian Federation
Russian Federation
Edward N. Kim – Doctor of Technical Sciences, Professor
690087, Primorsky Krai, Vladivostok, Lugovaya str., 52 B
E. A. Zayats
Far Eastern State Technical Fisheries University (FGBOU VO «Dalrybvtuz»)
Russian Federation
Russian Federation
Evgeny A. Zayats – postgraduate student of the Department of Food technology
690087, Primorsky Krai, Vladivostok, Lugovaya str., 52 B
References
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Review
For citations:
Kim E.N., Zayats E.A. Substantiation of the method of production of canned food such as «Sprats in oil». Fisheries. 2024;(2):123-129. (In Russ.) https://doi.org/10.36038/0131-6184-2024-2-123-129
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