Archive
The editorial board of the "MSTU Vestnik" journal supports the «Open Access» policy which enables users to have free and unlimited access to scientific articles (to read, download, copy, distribute) in case the author is indicated when further quoted.
Warning: file_get_contents(http://doi.crossref.org/servlet/getForwardLinks?usr=murmansk&pwd=4_mstu&doi=): failed to open stream: HTTP request failed! HTTP/1.1 400 Bad Request in /var/www/old/sites/vestnik/php/find_ref.php on line 2
Grokhovskiy V.A., Ershov A.M., Glazunov Yu.T., Shokina Yu.V., Bespalova V.V.
Developing technology of light-salted fish with smoking aroma using the liquid smoke "Skwama-2"
Abstract. The experiments on establishing the key technological parameters for producing light-salted fish with smoking aroma have been carried out. The process of salting with the liquid smoke has been optimized. The best sensory characteristics of light-salted aromatized product can be achieved at the brine temperature of minus 4 В°C and the concentration of liquid smoke in the brine equal to 10 %. The experiments have shown that the shelf life of light-salted fish with smoking aroma do not exceed 4 weeks at the temperature (4 В± 1) В°C. The technical documents on the new kind of fish product have been developed, coordinated and approved.
Keywords: light-salted fish, smoke aroma, liquid smoke, key technological parameters, sensory characteristics, shelf life, technical documents
Printed reference: Developing technology of light-salted fish with smoking aroma using the liquid smoke "Skwama-2" / V.A. Grokhovskiy, A.M. Ershov, Yu.T. Glazunov, Yu.V. Shokina, V.V. Bespalova // Vestnik of MSTU. 2013. V. 16, No 4. P. 687-692.
Electronic reference: Developing technology of light-salted fish with smoking aroma using the liquid smoke "Skwama-2" / V.A. Grokhovskiy, A.M. Ershov, Yu.T. Glazunov, Yu.V. Shokina, V.V. Bespalova // Vestnik of MSTU. 2013. V. 16, No 4. P. 687-692. URL: http://vestnik.mstu.edu.ru/v16_4_n54/687_692_grokho.pdf.
