Study of the accumulation of phenols in freshwater fish in the cold smoking process
Abstract
The importance of fish in human nutrition is very high, since in nature there are few products that are simultaneously rich in amino acids, vitamins, mineral elements, polyunsaturated fatty acids, which are necessary for the normal functioning of all body systems. The quality of smoked products depends on the chemical composition of raw materials, the parameters and composition of the smoking environment, the number of smoking components diffusing into the product and other factors. The paper presents the results of studies of the chemical composition of fish raw materials, samples of smoking smoke obtained from alder and various types of fruit wood in terms of the content of smoking components that ensure high quality and safety of the finished product. A selection of mixtures of sawdust of various types of wood with the maximum number of smoke compounds was carried out. The indicators of the phenol components content in the fish meat thickness are presented depending on the smoking time, analytical dependencies are established. Organoleptic indicators of the quality of cold-smoked fresh-water fish have been determined.
About the Authors
Z. V. Lovkis
RUE ”Scientific and Practical Center of the National Academy of Sciences of Belarus for Food“
Belarus
Belarus
Lovkis Zenon Valentinovich – Director General, corresponding member National Academy of Sciences of Belarus, dr. tech. sciences, professor, honored scientist of the Republic of Belarus
220037, Minsk, ul. Kozlova, d. 29
I. V. Bubyr
Polessky State University
Belarus
Belarus
Bubyr Irina Valerievna – senior lecturer of the department ” Industrial fish farming and processing of fish products “
225710, Pinsk, ul. Pushkin, 4
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Review
For citations:
Lovkis Z.V., Bubyr I.V. Study of the accumulation of phenols in freshwater fish in the cold smoking process. Food Industry: Science and Technology. 2018;11(2):95-101. (In Russ.)
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