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intermediate moisture products, which can withstand storage without altering
quality, while maintaining organoleptic properties at a high level.
To identify the effect of accelerators on the processes of muscle tissue
maturation perch maturation indicators defined in salted semi-finished product in
dried foods.
It is established, the value of the FTA, buffering in batches with additives -
salt number 1 and 2 are higher than those of the control that is associated with
the presence of additives - salt protein hydrolysis and enzyme products.
Products, salted with additives - had expressed the characteristics of the
matured product, which was confirmed by a sensory evaluation of the
investigated parties fillet - slices - dried products from the perch.
Thus, it was found that for susheno - dried products from the perch, which
should have "certain features of the mature product", it is advisable when salting
use salts, which give the finished product a pleasant, typical use supplements
taste and flavor, and in addition, contribute to mass fraction of moisture getting
to desired products on susheno ND - stockfish production of freshwater fish.
Application completed unsaturated salted fillets - pieces of perch using
additives - salt allows obtaining susheno - dried production of muscle tissue
perch lower than proposed actions ND, mass fraction of salt, it is consistent with
modern trends of reducing the salinity of fishery products, due to the negative
influence of excessive amounts of salt NaCl on human health.
To expand the assortment of dried fillet was designed "Amathus"
technology for the production of fillets with VAD, and the smoking of the drug
[11].
Rich medium was used as a base brine density of 1077 g / cm3, in which
the Ambassador bream fillet combined with flavoring.
Subsequent dehydration of fish drying in warm air mode until the water
content of the mass fraction of moisture of 40% allowed to obtain the finished
product with the properties delicacy.
The main color tone of media was brown, the flavor - pleasant, in harmony
with the smell of smoked meat, with different shades - floral, minty, grassy
[17,18].
The impact flavoring company «Robertet» on quality and shelf life of dried
salted fish delicacy fillet using flavorings company «Robertet» consumer
receives a diet, low in salt product, easy to use, requires no additional cooking.
[19]
With the release of dried and susheno - dried products of deep cuts possible
complex production process waste, reducing the duration of the process by
191