Open AccessCanned smoked capelin: prospects, problems, quality
Author(s) -
Ю. В. Аллоярова,
В. А. Гроховский,
Л. К. Куранова
Publication year - 2020
Publication title -
vestnik voronežskogo gosudarstvennogo universiteta inženernyh tehnologij
Language(s) - English
Resource type - Journals
eISSN - 2310-1202
pISSN - 2226-910X
DOI - 10.20914/2310-1202-2019-4-103-109
Subject(s) - capelin , smoked fish , organoleptic , business , fishing , profit (economics) , fish <actinopterygii> , environmental science , fishery , raw material , fish products , agricultural science , food science , biology , economics , ecology , microeconomics
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.