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Shokina Yu.V., Kirilyuk O.A., Zotova K.V., Putintsev N.M., Belokopytova E.E.
On optimization of storage conditions of new brands of half-smoked fish produced using the smoke medium worked out by the IR smoke generator
Abstract. The technology of production of delicious low-salted fish with smoke aroma has been developed. The mathematical model of technological process has been worked out, on its base some optimal values of main parameters have been determined. The parameters of the new product quality and the method of its determination have been considered. The biochemical and microbiological processes in the end product tissues during storage have been studied. Due to the researches the storage process and time of the new product – low-salted fish with smoke aroma – have been substantiated.
Printed reference: On optimization of storage conditions of new brands of half-smoked fish produced using the smoke medium worked out by the IR smoke generator / Yu.V. Shokina, O.A. Kirilyuk, K.V. Zotova, N.M. Putintsev, E.E. Belokopytova // Vestnik of MSTU. 2007. V. 10, No 4. P. -.
Electronic reference: On optimization of storage conditions of new brands of half-smoked fish produced using the smoke medium worked out by the IR smoke generator / Yu.V. Shokina, O.A. Kirilyuk, K.V. Zotova, N.M. Putintsev, E.E. Belokopytova // Vestnik of MSTU. 2007. V. 10, No 4. P. -. URL: http://vestnik.mstu.edu.ru/v10_4_n29/articles/28_shoki.pdf.
