Упрощенная HTML-версия
removed and the enzymes that play an important role in the maturation of fish by
drying. Enzymes called fish muscle tissue - cathepsins - do not have sufficient
activity therefore necessary to introduce food supplements to obtain products
with desired properties.
Maturation is a key process step, forming such indicators of quality of
salted and dried fish, as the flavor and aroma.
This is a complicated biochemical process that causes changes in the
chemical and physical - chemical properties of the tissue of fish that requires a
fairly long time.
When preparing dried fish artificial dehydration preparation salted semi
finished product is particularly important, because in a short period of
dehydration maturation processes that affect the organoleptic properties of the
finished product do not have time to go through.
During tuzluchnogo unsaturated finished salting used in the preparation of
semi-salted dried fish for deep cuts, possible and effective use of intensifiers
ripening and taste - aromatic additives that accelerate the ripening process.
Intensifiers maturation - a mixture of ingredients for salting. They are
distinguished by the presence of salt-coating mixtures composed ingredients
capable intencifitsipovat maturation process of muscle tissue of fish. By the
nature of the component, able to activate the maturation, they are divided into
two groups [4]:
- Maturation enhancers containing GDL (E575 - glucono - delta sodium
pyrophosphate Na2H2P207) or other regulators of acidity that can activate
protease muscle tissue by lowering the pH to 5.0 - 5.5;
- Maturation enhancers, enzyme preparations containing proteolytic
activities.
As the enzyme components used enzyme preparations of animal origin,
plant and microbial enzymes synthesis.
Recently popular enzyme preparations derived from fish viscera and some
ripening crustaceans. maturation intensifiers can reduce the duration of the
process, thus increasing business productivity without additional investment.
The main component of the first group are salt acidity regulators.
These substances provide [5]:
- Inhibition of the growth of microorganisms (including toxins
accumulation) when the processes of production, storage and transportation of
products; safety of fish products; continuing high consumer and organoleptic
properties of the finished product;
- Extension of the shelf life of perishable products.
186