Assortment of fish semi-finished products packed in vacuum and processed in sous-vide
https://doi.org/10.36038/0131-6184-2025-3-141-146
EDN: XXLYBM
Abstract
The aim of the scientific research was to develop a sous vide technology for a fish product and study its quality. The objects of the study were: Far Eastern salmon, vegetables, citrus fruits, spicy and aromatic greens, spices, sauces and fat-containing components. To prepare semi-finished products of a high degree of readiness, plastic bags were used in which samples were vacuumed and subjected to low-temperature sous vide processing. Combinations of fish with other components of the recipe were selected experimentally and during tastings, ensuring the production of juicy and aromatic products. The developed samples: salmon with thyme, aromatic salmon, salmon with greens and tartar sauce and tender salmon have high quality indicators. The average score is 4.7–4.8. Short-term heat treatment from 30 to 45 minutes at 50-65 °C and keeping the processed product in a closed airless space made it possible to reduce the loss of mass and nutrients into the environment and obtain a product with a rich aroma, rich in high-quality proteins, ω-3 PUFAs, polyphenols, vitamins and antioxidants.
About the Authors
A. T. Vasyukova
Vernadsky Russian State University of National Economy
Russian Federation
Russian Federation
Anna T. Vasyukova – Doctor of Technical Sciences, Professor, Department of Biotechnology and Food Safety
143907, Moscow region, Balashikha, ul. Julius Fuchik, 1
I. U. Kusova
Russian University of Biotechnology (ROSBIOTECH)
Russian Federation
Russian Federation
Irina U. Kusova – Candidate of Technical Sciences, Associate Professor, Head of the Department of Food Industry, Hotel Business and Service
125080, Moscow, Volokolamsk Highway, 11
D. I. Bystrov
Russian University of Biotechnology (ROSBIOTECH)
Russian Federation
Russian Federation
Dmitry I. Bystrov – Candidate of Technical Sciences, Associate Professor of the Department of Food Industry, Hotel Business and Service
125080, Moscow, Volokolamsk Highway, 11
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Review
For citations:
Vasyukova A.T., Kusova I.U., Bystrov D.I. Assortment of fish semi-finished products packed in vacuum and processed in sous-vide. Fisheries. 2025;(3):141-146. (In Russ.) https://doi.org/10.36038/0131-6184-2025-3-141-146. EDN: XXLYBM
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