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.
Lukina E. V., Shokina Yu. V., Antonov P. V., Levshina I-E. O.
Analysis of complex changes in salmon salting by injection using the food additive PRE-LACKS
DOI: 10.21443/1560-9278-2022-25-3-183-196
Abstract. The paper presents the results of a comprehensive assessment of the quality of delicacy fish products – salmon fillets of weak salt made using the food additive PRE-LACKS (LLC "Vash technologist", St. Petersburg, Russia) and curing by injection. For the first time, the influence of technological factors has been studied (the concentration of a food additive (in the range recommended by the manufacturer from 3 to 5 % with a step of 1 %), as well as the value of the hydromodulus (in the range from 5 to 20 % with a step of 5 %) characterizing the ratio of masses of the fillet introduced into the thickness when injecting brine and a salted fillet piece) on the formation of a complex indicator of the finished product quality. The developed scale for a comprehensive assessment of the quality (K) of lightly salted salmon fillet of injection salting is presented, including the main groups of indicators – organoleptic and rheological, nutritional value and physico-chemical. The scale includes weighting coefficients based on the results of experimental and sensory studies – both group and for each quality indicator taken into account. It has been shown that using the fuzzy logic method made it possible to obtain the values of the selected influencing factors optimized according to the criterion of achieving the maximum value of K (in the range from 0.9 to 1.0 conventional units, corresponding to the category "delicacy product") – the concentration of the food additive and the value of the hydromodulus – 4 and 15 %, respectively. The results of assessing the influence of selected technological factors on the yield of a semi-finished product immediately after salting by injection, on the yield of finished low-salted products (after ripening), on indicators characterizing the completeness of its maturation (buffering, the ratio of the mass fraction of non-protein nitrogen to the mass fraction of total nitrogen, total acidity, mass fraction of amine nitrogen) have been presented. Based on the results of the research, technological recommendations are formulated for salting salmon by injection using the PRE-LACKS food additive to increase the yield of finished products and improve its consumer properties.
Printed reference: Analysis of complex changes in salmon salting by injection using the food additive PRE-LACKS / E. Lukina, Yu. Shokina, P. Antonov, I-E. Levshina // Vestnik of MSTU. 2022. V. 25, No 3. P. 183-196.
Electronic reference: Analysis of complex changes in salmon salting by injection using the food additive PRE-LACKS / E. Lukina, Yu. Shokina, P. Antonov, I-E. Levshina // Vestnik of MSTU. 2022. V. 25, No 3. P. 183-196. URL: http://vestnik.mstu.edu.ru/v25_3_n92/03_Lukina_183-196.pdf.
