Canned smoked capelin: prospects, problems, quality
https://doi.org/10.20914/2310-1202-2019-4-103-109
Abstract
Marketing researches on studying of consumer preferences of products among respondents who regularly visit large trade networks of the city of Murmansk are carried out. It is established that currently canned goods are in steady demand, the buyer prefers canned products from traditional raw materials that have not undergone rigid heat treatment, but the use of fills is expected. One of the ways of satisfaction the growing demand is reorientation of the fishing industry to the use of low-profit fishing facilities, which include capelin. The analysis of data on catch capelin dynamics was carried out, it is established that stocks of capelin will increase. The technology of canned smoked capelin using pre-heat treatment of raw materials at low temperatures (soft modes of smoking) in comparison with traditional technology, or drying fish with the subsequent use of smoking gel to intensify the color and giving the required organoleptic characteristics to the final product. Established excellent organoleptic advantages and high nutritional value of canned capelin. Manufactured canned smoked capelin fit the safety requirements, in particular, the content of benzo(a)pyrene in manufactured canned capelin with smoking gel, 50 times lower than the maximum permissible concentration value for smoked fish products, and which fits the modern food safety requirements.
About the Authors
Y. V. Alloiarova
Murmansk State Technical University
Russian Federation
applicant, food technology department, Sportivnaya str., 13, Murmansk, 183010, Russia
Russian Federation
applicant, food technology department, Sportivnaya str., 13, Murmansk, 183010, Russia
V. A. Grokhovskii
Murmansk State Technical University
Dr. Sci. (Engin.), professor, food technology department, Sportivnaya str., 13, Murmansk, 183010, Russia
Dr. Sci. (Engin.), professor, food technology department, Sportivnaya str., 13, Murmansk, 183010, Russia
L. K. Kuranova
Murmansk State Technical University
Cand. Sci. (Engin.), Chief of laboratory, food technology department, Sportivnaya str., 13, Murmansk, 183010, Russia
Cand. Sci. (Engin.), Chief of laboratory, food technology department, Sportivnaya str., 13, Murmansk, 183010, Russia
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Review
For citations:
Alloiarova Y.V., Grokhovskii V.A., Kuranova L.K. Canned smoked capelin: prospects, problems, quality. Proceedings of the Voronezh State University of Engineering Technologies. 2019;81(4):103-109. (In Russ.) https://doi.org/10.20914/2310-1202-2019-4-103-109
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