Possibilities for the Technology Improvement of Soft-Salted Sockeye Salmon Fillet with a Prolonged Shelf Life without Preservatives Use
Natalia V. Dementieva, Tatyana M. Boitsova, Andrey A. Bokov
Pacific salmon (Oncorhynchus) are an important object of fishing in the Russian Federation. Prolonged delay of fish before processing provokes the spoilage processes onset, and microbiological contamination of salmon fish. The research aim is to study the characteristics of sockeye salmon as a raw material for the delicatessen lightly salted products production, to develop a technology for the production of delicatessen salted products without preservatives using vegetable additives. The research consists of sockeye salmon (Oncorhynchus nerka) characteristic, the size-mass and technochemical composition. The sockeye salmon peculiarity is the presence of a large parasites group that are long-term viable and capable of causing various diseases in humans. Thus, a man recommends to produce delicatessen low-salted sockeye salmon products only from frozen raw materials, using preservatives and re-freezing the finished products. The thesis demonstrates the possibility to eliminate preservatives, using dusting with vegetable components as barrier agents (bay leaf, black pepper, chili pepper, dill, garlic, lemon) and storing sockeye salmon frozen in vacuum packaging. The researchers developed six recipes, a technological production scheme of sockeye lightly salted frozen salmon fillets with spices. The authors suggested to combine the operations of raw materials defrosting and salting in order to preserve the raw materials quality, optimize salting, form a maturation “bouquet”, reduce the technological process duration. When studying the effect of storing frozen sockeye salmon fillets lightly salted with spices, a man revealed that after 1, 6, 8 months of storage, the protein solubility in the experimental sample decreased by 6, 12 and 35 %, respectively. The researchers determined the recommended mode: temperature from minus 2 to 0 °C for 4 days. According to the totality of the studied indicators (organoleptic, physico-chemical, microbiological), the recommended shelf life of lightly salted sockeye salmon fillet with vegetable additives is 8 months at a temperature no higher than minus 18 °C.
sockeye salmon; lightly salted products; preservatives; freezing; vegetable components; shelf life
Natalia V. Dementieva, Tatyana M. Boitsova, Andrey A. Bokov. Possibilities for the Technology Improvement of Soft-Salted Sockeye Salmon Fillet with a Prolonged Shelf Life without Preservatives Use. Индустрия питания|Food Industry. 2023. Vol. 8, No. 1. Pp. 100–110. DOI: 10.29141/2500-1922-2023-8-1-11. EDN: CRGJQG.