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dehydration process was air circulation, with the speed of 0.5 ... 1.0 m / s, the
initial air temperature was maintained between 15 ... 17 ° C, as it dries the fillet
is raised to 17 ... 20 ° C, alternating between active and passive drying times.
The duration of the diffusion of sodium chloride in the muscle tissue fillet
depends not only on the thickness but also on the presence of mechanical
processing which reduces the salting process and dewatering by 1.6 times.
The finished cured fillet was complete muscle tissue of uniform thickness
over the entire surface; the meat was uniformly transparent to the light over the
entire surface, slightly oily.
Color fillet - light - brown (roach and bream fillets without the use of
additives) and a light - yellow (fillet of bream and roach with seasoning
vegetables «VEGETA»), evenly over the entire surface. The consistency of thick
fillets, nerasslaivayuschayasya, smell, taste, pleasant, typical of sun-dried fish
fillets, with a characteristic aroma of the spices used vegetables.
When salting fish fillets freshwater perch applied salt used at present in
salting herring. Supplements contain the following ingredients: sugar, salt, flavor
enhancer E621, acidity regulator E575, natural flavors; besides, the addition № 1
- intensifier ES60 maturation. 000, preservative E211 and natural enzymes; and
supplement №2 - a drug to speed up the ripening with aromatic herbs.
Comparing the effect of additives introduced to the brine in the process of
salting fish fillets, the processes of muscle tissue maturation perch ,: control
sample, salted brine; Party №1 and 2, salted brine with additives №1 and 2.
Ambassador perch fillet finished conducted at a ratio of unsaturated chilled
fish brine and 5: 1 for 24 hours at 2. . 4 ° C until completely absorbed brine
tissues of fish fillets. This was accompanied by swelling of the muscle tissue of
fish, which contributed to the flow of the processes of maturation and emergence
later in the finished product features mature product [14].
After 24 hours, salted fillet - slices were weighed to determine the weight
change and laid out for drying on a frame with a tight grid, which was placed in
a laboratory setting. Accelerates drying, alternating periods of active and passive
drying [15]. Dehydration fillet - slices of perch to the mass fraction of moisture
in susheno - dried products is not more than 30% had no more than 24 hours.
Salt present in the brine, help reduce swelling fillet - slices of grouper with
salt. The presence of salting mixture intensifiers maturation did not affect the
nature of dehydration experienced parties fillet - slices.
Fillet weight Loss - perch pieces of drying period before the standard of
moisture content of 30% were investigated parties 71.65 ... 72.13% [16].
The values of the water activity in susheno - dried fillet - slices of grouper
were within aw = 0,658. . . 0.739, indicating that the obtained products refers to
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