SUBSTANTIATION OF HOT SMOKING PARAMETERS BASED ON SENSORY RESEARCHES IN HOT FISH MARINADES TECHNOLOGY IN THE JELLY POURING

Yana Barysheva, Oleg Glushkov, Tatiana Manoli, Tatiana Nikitchina, Anatoliy Bezusov

Abstract


Modern technologies of food products provide creation of healthy, tasty and safe products, characterized by high organoleptic properties, balance by main food factors and structural-mechanical parameters of a product.

The main technological process in the technology of fish marinades and a jelly pouring is the hot smoking. Technological parameters of the hot smoking have been scientifically grounded on the base of the statistical processing of data of sensory studies. Organoleptic assessment of semi-products after the thermal processing was carried out by 5-point system corresponding to the elaborated scale. The quantitative assessment of organoleptic parameters of the quality of experimental samples was determined by the totality of all assessment points, taking into account chosen weight coefficients depending on the importance degree of a given parameter at forming consumer qualities of a product. The generalizing quality parameter was calculated as a sum of assessments of organoleptic parameters – taste, consistence and appearance. Individual assessments of separated quality parameters of products (in points) were put in degustation lists and statistically processed by the averaging method.

The smoking process realization, according to scientifically grounded parameters allows to produce the new type of tasty, healthy and presentable culinary products of a perspective object of Ukrainian aquaculture – silver carp of a prolonged storage term. 


Keywords


hot smoking; fresh-water fish; culinary products; organoleptic; storage term

Full Text:

PDF

References


Derzhavna sluzhba statystyky Ukrainy. Available at: http://ukrstat.gov.ua

FAO. Sostoyanie mirovogo rybolovstva i akvakul'tury (2016). Vklad v obespechenye vseobshchei prodovolstvennoi bezopasnosty y pytanyia. Available at: http://www.fao.org/3/a-i5555r.pdf

Fisheries and Resources Monitoring System (FIRMS). Available at: http://firms.fao.org/firms/en

Statystyka vylovu 2010–2015. Available at: http://darg.gov.ua/_statistika_vilovu_2010_2015.html

Robles, R., Mylonas, C. (2017). Exploring the biological and socio-economic potential of new/emerging candidate fish species for the expansion of the European aquaculture industry. Impact, 2017 (1), 14–16. doi: 10.21820/23987073.2017.1.14

Froehlich, H. E., Gentry, R. R., Rust, M. B., Grimm, D., Halpern, B. S. (2017). Public Perceptions of Aquaculture: Evaluating Spatiotemporal Patterns of Sentiment around the World. PLOS ONE, 12 (1), e0169281. doi: 10.1371/journal.pone.0169281

Bezusov, A. T., Nikitchina, T. I., Sarkisian, H. O. (2016). Rozrobka sposobu oderzhannia produktiv iz biokhimichno modyfikovanykh pektynovykh rechovyn polifenolamy roslynnoi syrovyny. Naukovi pratsi, 80, 13–16.

Bezysov, A., Manoli, T., Nikitchina, T., Glushкоv, O., Bаryshеvа, Y. (2016). Biotechnological methods in production minced azov-black sea small fish. Bulletin of the National Technical University «KhPI» Series: New Solutions in Modern Technologies, 42 (1214), 173–178. doi: 10.20998/2413-4295.2016.42.28

Barysheva, Y. O., Nikitchina, T. I., Manoli, T. A. (2016). Konstruiuvannia funktsionalnykh pektynovykh sousiv iz ovochevoi syrovyny dlia rybnykh konserviv. Zbirnyk prats, 221–223.

Manoly, T. A., Nikitchina, T. I., Barisheva, Y. O. (2015). Development of antihunt systems of sauces in the technology of fish products. Eastern-European Journal of Enterprise Technologies, 2 (10 (74)), 19–24. doi: 10.15587/1729-4061.2015.39801

Bykov, V. P. (1980). Ekhnolohyia rybnykh produktov. Moscow: Pyshchevaia promyshlennost, 318.

Rodyna, T. (2004). Sensornyi analyz prodovolstvennykh tovarov. Moscow: Akademyia, 208.

Kozlova, S. L. (2009). Kharakterystyka massovoho sostava ribnoho siria. Pyshchevie tekhnolohyy y byotekhnolohyy. Kazan: Otechestvo, 56–57.

Yemchenko, I. V., Troiakova, A. O., Batutina, A. P. (2009). Sensornyi analiz: praktykum. Lviv: Afisha, 328.




DOI: http://dx.doi.org/10.21303/2504-5695.2017.00420

Refbacks

  • There are currently no refbacks.




Copyright (c) 2017 Yana Barysheva, Oleg Glushkov, Tatiana Manoli, Tatiana Nikitchina, Anatoliy Bezusov

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.

ISSN 2504-5695 (Online), ISSN 2504-5687 (Print)