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

  • Yana Barysheva Odessa National Academy of Food Technologies, Ukraine
  • Oleg Glushkov Odessa technical college of gas and oil industry, Ukraine
  • Tatiana Manoli Odessa National Academy of Food Technologies, Ukraine
  • Tatiana Nikitchina Odessa National Academy of Food Technologies, Ukraine
  • Anatoliy Bezusov Odessa National Academy of Food Technologies, Ukraine
Keywords: hot smoking, fresh-water fish, culinary products, organoleptic, storage term

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. 

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Author Biographies

Yana Barysheva, Odessa National Academy of Food Technologies

Department of biotechnology, food and beverage canned

Tatiana Manoli, Odessa National Academy of Food Technologies

Department of Meat, Fish and Seafood Technology

Tatiana Nikitchina, Odessa National Academy of Food Technologies

Department of biotechnology, food and beverage canned

Anatoliy Bezusov, Odessa National Academy of Food Technologies

Department of biotechnology, canned food and beverages

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Published
2017-09-30
How to Cite
Barysheva, Y., Glushkov, O., Manoli, T., Nikitchina, T., & Bezusov, A. (2017). SUBSTANTIATION OF HOT SMOKING PARAMETERS BASED ON SENSORY RESEARCHES IN HOT FISH MARINADES TECHNOLOGY IN THE JELLY POURING. EUREKA: Life Sciences, (5), 33-38. https://doi.org/10.21303/2504-5695.2017.00420
Section
Food Science and Technology