Search
Results:
Vol. 18 (2015 year), No. 1
Brazhnaya I. E., Gribova O. M., Korchunov V. V.
Technology of production of fish-vegetable minced products
The technology of production of fish minced products with amaranth flour has been presented; losses during heat treatment have been determined; biological value of culinary production and cost of raw materials have been calculated. Normative documents (technical conditions and technological instruction) have been developed
(in Russian, стр.6, fig. 4, tables. 5, ref 4, Adobe PDF, Adobe PDF 0 Kb)
Vol. 18 (2015 year), No. 4
Brazhnaya I. E., Glazunov Yu. T., Ershov A. M.
Studying the process of smoke generation in the friction smoke
generator and solution of the inverse problem of heat conduction
The paper contains the analysis of the optimal range of wood humidity for smoke production in the friction smoke generator, the impact of the initial mass fraction of water in the wood on color formation on the finished product, the dependence of temperature distribution in a semi-infinite medium on the heating time. The results of solving the inverse heat conduction problem have been shown
(in Russian, стр.6, fig. 6, tables. 0, ref 9, Adobe PDF, Adobe PDF 0 Kb)
Vol. 19 (2016 year), No. 4, DOI: 10.21443/1560-9278-2016-4
Brazhnaya I. E.
Effect of enzyme preparation on quality of preserves in flavored oil from poorly maturing fish of the North Basin
The paper considers the need for developing new technologies for processing poorly maturing fish of the North Basin based on the analysis of catch volumes and taking into account the main directions of state policy of development of the fishing industry. As an object of research the preserves of blue whiting in flavored oil have been chosen. Oil has been flavored by the smoke preparation "Squama–2" developed at the Department of Food Production Technology. To activate the process of maturation the enzyme preparation from king crab pankrias has been used (the total activity of the enzyme preparation is equal to 74.4 IU). The enzyme preparation has been developed on the basis of Knipovich Polar Research Institute of Marine Fisheries and Oceanography (PINRO) (the pilot batch). The preserves have been produced according to traditional technological schemes with addition of the enzyme preparation in brine salting at the semi-finished product. The aim of research is to establish the preferred dose of the enzyme preparation, its effect on the organoleptic characteristics, maturation rate and shelf life preserves. Sampling salted semi-finished and finished products, preparing them for the analysis have been carried out according to the standard methods under the current regulatory documents. The results have shown that using the enzyme preparation in the manufacture of preserves allows expand the range of products from small-maturing fish of the North Basin. In the production of pilot batches of blue whiting preserves in flavored oils using enzyme preparation based on results of the organoleptic and chemical investigations the necessary dose of enzyme preparation added to the brine during raw materials salting equal to 0.05 g/l has been established. Shelf life of preserves (with mass fraction of salt in the finished product equal to 6 %) at the given dose of the enzyme preparation is 4 months.
(in Russian, стр.7, fig. 3, tables. 2, ref 11, Adobe PDF, Adobe PDF 0 Kb)
Vol. 21 (2018 year), No. 3, DOI: 10.21443/1560-9278-2018-21-3
Brazhnaya I. E., Chernyavskaya A. S., Sudak S. N., Bykova A. E.
Development of technology of sauce from regional raw materials with the addition of pectin
The production technology of sauce from cranberries and apple pectin has been described. The characteristics of the main raw material have been considered. The results of marketing researches of assortment of sauces, realized in large trading networks of Murmansk, technological scheme and a recipe of cowberry sauce with addition of apple pectin have been presented. The properties of pectin and its effect on the consistency and organoleptic characteristics of sauce have been studied, and the effect of citric acid on the color palette of finished products has been established. To search for a composition close to the optimal composition of the sauce, the method of planning the experiment has been used with the processing of results by the nonlinear regression method using the computer program Datafit 9.0. The results of the determination of the amount of ascorbic acid and the dynamics of the vitamin C content during storage in a cooled and frozen shocked ready-made sauce by the method of direct iodometry have been presented. It has been established that in the frozen product vitamin C is kept better than in the cooled product, the use of a portion of fresh sauce in an amount of 30 g covers 11 % of the daily physiological rate of vitamin C intake. The amount of pectin substances has been determined using the gravimetric method in the prepared sauce and raw materials. The amount of pectin substances in cowberries is 0.31 %, and in the finished sauce – 4.94 %. The comparative analysis of the obtained results with normative documents has been given. The influence of ultraviolet irradiation on the microbiological parameters of the finished product during storage has been studied. The results of microbiological studies of the sauce before and after ultraviolet irradiation have been presented. The bactericidal effectiveness and the volume bactericidal dose (exposure) have been calculated. The time of irradiation sufficient for the death of pathogenic microflora has been calculated. To achieve the required bactericidal effectiveness, the exposure time is 3 seconds. The effect of ultraviolet bactericidal irradiation on the tested products has been studied in accordance with the calculated data, a comparative analysis of the results obtained has been carried out. The approximate shelf life of the cowberry sauce has been stated.
(in Russian, стр.3, fig. 7, tables. 4, ref 16, adobe PDF, adobe PDF 0 Kb)
Vol. 22 (2019 year), No. 3, DOI: 10.21443/1560-9278-2019-22-3
Brazhnaya I. E., Tifanyuk A. V., Mikhaylovskaya A. V.,Sudak S. N., Kulik O. M.
The use of ultraviolet bactericidal radiation in the technology of manufacturing fish minced semi-finished products from low-profitable raw materials of the Northern Basin
The development of methods to prolong the shelf life of food products is an urgent and timely task. The effect of ultraviolet bactericidal irradiation on the shelf life of chopped fish semi-finished products from the low-profitable raw materials of the Northern Basin with the addition of amaranth flour has been studied. The rationale for the use of the main raw material – whiting (Micromesistius poutassou) of intact frozen, as well as components that affect the formability of semi-finished products has been presented. The laboratories' air with various groups of risk factors has been studied; the influence of ultraviolet radiation on changing the microbiological and organoleptic characteristics of chilled chopped fish semi-finished products with amaranth flour during storage and depending on production factors has been investigated. The study of the effect of bactericidal irradiation on the shelf life of the finished product has been carried out under sterile and non-sterile conditions. The results of microbiological studies of experimental samples before and after ultraviolet irradiation and their analysis compared with the control have been presented. The bactericidal dose (exposure) and the efficiency for this type of product during planar irradiation, as well as the irradiation time sufficient for the death of pathogenic microflora have been calculated. To achieve the desired bactericidal efficiency, the exposure time is 5 s. The effect of ultraviolet bactericidal irradiation on the products under investigation has been studied in accordance with the calculated data, and a comparative analysis of the results obtained has been performed. In the course of the research it has been found that the use of ultraviolet irradiation allows to increase the shelf life of cooled semi-finished products, the highest bactericidal efficiency is achieved by irradiating samples from 5 to 30 s. Further increase in exposure time for the shelf life of chopped fish semi-finished products does not have a significant effect. A scientifically grounded shelf life of chilled chopped fish semi-finished products subjected to irradiation has been established: 3 days at the temperature of 0 ± 2 °C.
(in Russian, стр.10, fig. 6, tables. 4, ref 15, AdobePDF, AdobePDF 0 Kb)