Comprehensive Analysis of Storage Efficiency of Smoked Fish Products Obtained by a Drum-Type Machine with Electrostatic Field Superposition

This provides an expansion of the range of smoked products and an improvement of their quality. Today, fish snacks are in high demand. They represented by slices of fish muscle tissue cut into strips, treated with smoking components. Smoked fish snacks are natural concentrates of complete fish protein, preserved by dehydration and smok-ing components - phenolic, carbonyl and acid compounds. Treatment with smoking components helps to disguise the natural imperfections of the dried muscle tissue of such pond fish as silver carp, whose meat is not capable of maturation and has a spe-cific smell. Smoke drying gives the finished product attractive gastronomic properties and increases its nutritional value. The article presents the results of improving the traditional process of smoking fish straws by directed precipitation of organic compo-nents of smoke by an electrostatic field, carried out with constant stirring of fish semi-finished product, cut into strips. The proposed solution makes it possible to intensify the process, reduce the loss of the smoke-air environment into the atmosphere, im-prove the environmental friendliness and controllability of smoke drying, obtain or-ganoleptically attractive fish products with increased shelf-life stability, which seems topical for the science and practice of smoking. An integrated assessment of the effec-tiveness of fish products saturation with smoking components by identifying the pres-ence of aromatic smoke components in them, blocking the growth of microorganisms, was carried out in the course of our laboratory studies. Uniform distribution of aro-matic components of smoke in fish snacks helps to reduce the pathogenic number growth of microorganisms during storage. Highly sensitive detection was carried out to determine the nature of changes in fish snacks during storage by using a gas analyz-er “electronic nose”. It was found that samples smoked in an electrostatic field using a constant stirring mode have more stable performance during storage and deteriorate under the same conditions less intensively than samples smoked in a traditional way. During 14 days of storage, deep destruction and decomposition of the muscle tissue of smoked silver carp meat were not observed, which proves the effectiveness of the pro-posed smoking regime.

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