Експериментальне дослідження впливу різних видів коптильної деревини на якість скумбрії гарячого копчення

Abstract

Копчення - один зі способів консервування риби. Використання різної деревини дозволяє вдосконалити та урізноманітнити смакові відтінки копчених продуктів. В статті наведено експериментальні дослідження впливу різних видів нетрадиційної коптильної деревини (горіх, виноград, слива, абрикос, груша, горобина) на якість та смакові властивості скумбрії гарячого копчення. Виготовлення скумбрії проводилося за класичною технологією. За результатами досліджень встановлено, що копчення різними видами деревини, не зважаючи на ідентичність технології, призвело до суттєвих розбіжностей у зовнішньому вигляді готової продукції.

Smoking is one of the ways to preserve fish. The use of different types of wood makes it possible to improve and diversify the taste of smoked products. During the smoking process salted fish are affected by substances contained in the flue gases. They impregnate the carcass giving it a unique specific taste and aroma. The flue gases contain about 300 substances that create a unique taste and aroma of the finished product. Traditionally, beech, oak, maple, aspen, barkless birch are used for smoking. The article presents experimental studies of the influence of different types of unconventional smoking wood (nut, grapes, plum, apricot, pear, mountain ash) on the quality and taste of hot-smoked mackerel. The production of mackerel was made with the traditional technology. As a result of research it was found that smoking with different types of wood, despite the identity of the technology, led to a considerable difference in the appearance of the finished product. According to the current standard, fish can have only minor external damage in the form of torn skin, but in our case fish smoked with the fume of grapevine, plums and mountain ash had considerable skin cracking. This commercial appearance of the product is not acceptable for mass production of smoked products. The organoleptic evaluation of the finished product showed that the fish of all groups were completely ready to eat after smoking. According to the smell of the finished product, the leader was a nut and apricot, and grapes and plums to taste. In terms of product consistency, the most resilient fish was smoked with apricot, and the most succulent was a fish smoked with mountain ash wood. Fish smoked with wood from apricots, pears and nuts had the best score. The output of mackerel after smoking was in the range of 76-79%. So the highest index was in fish smoked with grapevine (79.14%) and the lowest (76.49%) in smoked one with nuts. The salt content of all samples was within the normal range and was 2.02-2.34%. In general, all tested wood types can be used for domestic fish smoking, and pear, apricot and nut wood can be used for industrial production of hot-smoked mackerel.