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2014 (published: 24.02.2014)
Number 1(19)
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Using CO2-extracts of plants in the technology of producing dried-and-charqued fish products
Ermakova Yu.A., Bessmertnaya I.A.
Keywords: dried-and-charqued sliced fillets,dewatering, sorption, overdried crust, CO2- ecxtracts.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
Using CO2-extracts of plants in the technology of producing dried-and-charqued fish products
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.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License