以肉和骨鱼为原料的干鱼蔬菜点心保质期的测定

O. Mezenova, M. Barotova
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引用次数: 0

摘要

该工作主题的相关性是由于对干制高营养零食产品(零食)的需求不断增长,需要充分利用硬骨鱼(波罗的海鲷)的生物潜能,以及功能性钙和磷产品的消费增加。该食品系统是通过水热分解鲷鱼的肉和骨组织并将其精细研磨,然后加入蔬菜成分(胡萝卜和甜菜)和食品添加剂进行浓缩而制成的。得到的材料被薄卷,模压,并在1800摄氏度的温度下干燥30分钟。对半成品和成品样品在规定条件下保存72天,测定其感官、理化和微生物参数。确定鱼干产品货架期的微生物学研究方案由MUC 4.2.1847-2004的要求确定。干制小吃的感官特征较高,在第72天的贮藏过程中,小吃保持了原来的形状,颜色几乎没有变化。成品零食化学成分指标:水的质量分数为18 - 20%,食盐为1.5%,有机酸为0.04 - 0.06%。LabMaster-Aw分析仪显示了现成鱼干生长零食的水活度指标(0.5),其值表明该产品具有较高的抗菌性。确定有效期的微生物学研究结果表明,产品符合规定的微生物安全标准。考虑到该产品组的储备系数为1.2,在4±2℃的温度下,保质期设定为60天。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Determination of the shelf life for dried fish-vegetable snacks based on meat and bone fish raw materials
The relevance of the topic of the work is due to the growing demand for dried highly nutritious snack products (snacks), the need for full use of the biopotential of bony fish (Baltic bream), as well as increased consumption of functional calcium and phosphorus products. The food system was created by hydrothermolysis of meat and bone tissues of bream and their fine grinding, followed by enrichment with a vegetable component (carrots and beets) and food additives. The resulting mass was thinly rolled, molded, and dried hot at a temperature of 1800 C for 30 minutes. In semi-finished products and finished samples, organoleptic, physicochemical and microbiological parameters were determined during storage under specified conditions for 72 days. The scheme of microbiological studies to establish the shelf life of dried fish products was determined by the requirements of the MUC 4.2.1847–2004. The organoleptic characteristics of dried snacks were high, the snacks retained their original shape, the color during storage practically did not change on the 72nd day. Indicators of the chemical composition of ready-made snacks: the mass fraction of water is 18–20 %, table salt is 1.5 %, organic acids are 0.04–0.06 %. The LabMaster-Aw analyzer showed an indicator of the water activity of ready-made dried fish-growing snacks (0.5), the values of which indicate a high antiseptic resistance of the product. The results of microbiological studies to determine the expiration dates indicate that the product meets the regulated microbiological safety criteria. Taking into account the reserve factor of 1.2 for this product group, the shelf life is set for 60 days at a temperature of 4±2°C.
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