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The research for shelf-life determination of cold smoked fish produced by smokeless electrostatic smoking
Abstract. The technology of cold smoked fish using liquid smoke and high voltage electrostatic field has been developed in the MSTU. Industrial testing of the developed technology was realized in the improved smoker. Three consignments of cold smoked mackerel were produced by the developed and traditional technologies and sent on long-time storage. The consignments of cold smoked mackerel produced by smokeless electrostatic smoking technology kept high quality on long-time storage, that was determined by organoleptic, chemical and microbiological researches and permitted to set the shelf-life of the product equal to two months.
Keywords: shelf-life
Printed reference: Grokhovsky V.A. The research for shelf-life determination of cold smoked fish produced by smokeless electrostatic smoking // Vestnik of MSTU. 2012. V. 15, No 1. P. 035-044.
Electronic reference: Grokhovsky V.A. The research for shelf-life determination of cold smoked fish produced by smokeless electrostatic smoking // Vestnik of MSTU. 2012. V. 15, No 1. P. 035-044. URL: http://vestnik.mstu.edu.ru/v15_1_n47/articles/035_044_grokho.pdf.
