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Vol. 7 (2004 year), No. 3
Shokina Yu.V., Yershov A.M., Peretrukhina I.V., Obukhov A.Yu.
On diffusion of smoking components of smoke-air mixture (produced by IR smoke generator) in production of half-smoked fish
The technology of half-smoked fish fillets production using smoke-air mixture produced by IR smoke generator has been developed. It has been determined that depositing a pellicle of natural biopolymer on surface of the fillet before smoking permits to decrease the loss of semi-finished product's mass during smoking, make better organoleptic properties and increase the edibility term. The mathematical model of technological process has been developed; on the base of the model optimal values of main parameters have been determined. The draft of technical documents has been developed: specification of finished products, technological instructions and others. The edibility term of the finished products on the base of microbiological sample's researches during storage has been hygienically justified according to the requirement conditions. The mathematical model of diffusion process gives preliminary information about length of diffusion during smoking up to adjusted level of smokiness, which correlates virtually with all smoking technological effects (formation of flavour, antioxidation, antibactericidal effects).
(in Russian, стр.9, fig. 2, tables. 7, ref 4, MS Word 95, MS Word 95 131 Kb)
Vol. 9 (2006 year), No. 4
Baryshnikov A.V., Yershov A.M.
On the radio wave method of acids, carbonyl and phenol compounds contents in smoking preparations and extracts
The method for the express decision of maintenance of acids, carbonyl and phenol compounds in smoking preparations and extracts by the radio wave devices which use energy of radio waves in the ranges of high frequencies and microwaves has been developed. The possibility of method application for the analysis of smoking preparations "Skvama", "Liquid smoke" and extracts "VAKE" has been shown. The error of decision has been no more than 7 %.
(in Russian, стр.3, fig. 0, tables. 2, ref 3, Adobe PDF, Adobe PDF 165 Kb)
Vol. 9 (2006 year), No. 4
Dimova V.V., Yershov A.M., Grokhovsky V.A.
On kinetics and dynamics of fish brining
The experimental curves of brining kinetics of whole pieces and separate slices of fish have been given in the paper. The areas of salt content in an entire fish and fillet have been considered, the character of salt content gradient change on the blanket of different fish and fillet has been determined. The experimental curves have been analyzed. The results of boundary layer research have been given as well.
(in Russian, стр.4, fig. 4, tables. 0, ref 2, Adobe PDF, Adobe PDF 397 Kb)
Vol. 9 (2006 year), No. 4
Yershov M.A., Yershov A.M., Nikolaenko O.A.
On the method of humidity estimation at the fish fillet surface during dehydration
The paper presents the method of estimation the humidity at the fish fillet surface from the skin side for further dehydration. The dependence of variations of humidity at the fillet surface on the average humidity of the whole fish has been plotted. The generalized dehydration curve has been used for getting the pattern of variations of the average moisture.
(in Russian, стр.3, fig. 2, tables. 2, ref 3, Adobe PDF, Adobe PDF 188 Kb)
Vol. 9 (2006 year), No. 4
Tolstorebrov I.N., Yershov A.M.
On the method of minced fish production with adjusted performances
The paper considers the method of production of minced fish of various types including surimi from small fish. The dependence of variations of minced fish rheological, taste and color performances on the modes of technological process has been plotted. The regression equation adequately describing the process has been received.
(in Russian, стр.3, fig. 0, tables. 1, ref 0, Adobe PDF, Adobe PDF 158 Kb)
Vol. 9 (2006 year), No. 5
Dimova V.V., Yershov A.M., Grokhovsky V.A., Yershov M.A.
The theoretical basis of fish brining and calculation of brining time
The functional state of an organism has been researched by complex estimation of immune status changes using three different factors. The varied approach to each index has allowed to determine a specific character and trend of changes in the organism immune status in some North regions.
(in Russian, стр.8, fig. 9, tables. 2, ref 9, Adobe PDF, Adobe PDF 0 Kb)
Vol. 9 (2006 year), No. 5
Dimova V.V., Yershov A.M., Grokhovsky V.A.
Influence of different parameters on even brining of small fish and fillet
The modern concepts on fish brining have been stated briefly in the paper. The methods of calculation of brining duration using the analytical formula and numerical net method have been given. The dependence of salt diffusion coefficient on temperature and chemical content of fish has been determined. The experimentally found diffusion coefficients for some species of fish have been given as well. The results of experimental research of the boundary layer of the brining samples have been considered.
(in Russian, стр.6, fig. 9, tables. 1, ref 4, Adobe PDF, Adobe PDF 0 Kb)
Vol. 9 (2006 year), No. 5
Yershov A.M., Maslov A.A., Sovlukov A.S., Fateev V.Ya., Yatsenko V.V.
Measuring of substance concentration in water solutions
The paper considers the results of research of fish brining in the layer. The change of brine density according to the fish layer thickness at brining capelin and mackerel fillet has been studied. The dependence of uniformity of fish specimens' brining according to the salting layer thickness on temperature, brine and irrigation density has been found. The suboptimum conditions of salting of capelin layer (170 mm) and mackerel fillet (150 mm) have been determined. These conditions allow receiving the semi-finished product with the salt content equal to 4-5 %.
(in Russian, стр.3, fig. 4, tables. 0, ref 4, Adobe PDF, Adobe PDF 0 Kb)