Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 от 04.09.2013
зарегистрировано в Федеральной службе по надзору в сфере связи, информационных технологий и массовых коммуникаций
ISSN:2310-1164

2014 (published: 24.02.2014)

Number 1(19)

Home > Issue > Using CO2-extracts of plants in the technology of producing dried-and-charqued fish products

UDC 664.956 (06)

Using CO2-extracts of plants in the technology of producing dried-and-charqued fish products

Ermakova Yu.A., Bessmertnaya I.A.

          A brief historical background is given of production and consumption of charqued fish in Russia. In order to expand the range and to improve the nutritional value of dried-and-charqued products from freshwater fishes, natural additives have been used in the form of the CO2-extracts of spices which resulted in a product possessing various taste and flavour characteristics and a long shelf life.          A method of introducing the CO2-extracts of spices has been developed  and their optimal concentration has been determined for flavouring perch sliced fillets as well as  the mass of the water and alcohol solution of the CO2-extract in relation to the mass  of preliminarily dewatered fish. It appeared that the CO2-extracts positively influence the formation of the organoleptic parameters and the shelf life of dried-and-charqued fillet slices.
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Keywords: dried-and-charqued sliced fillets,dewatering, sorption, overdried crust, CO2- ecxtracts.

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