DESARROLLO Y OPTIMIZACIÓN DE NUEVOS PROCESOS PARA LA OBTENCIÓN DE PRODUCTOS DE LA PESCA AHUMADOS
Fish salting and smoking industry need to innovate in their production processes, optimizing them to increase the profitability of its activities, improving the nutritional quality of their products and ensuring food safety. Currently, salting and smoking improvements focus primarily on speed up pro...
| Autor: | |
|---|---|
| Tipo de recurso: | tesis doctoral |
| Fecha de publicación: | 2017 |
| País: | España |
| Institución: | Universitat Politècnica de València (UPV) |
| Repositorio: | RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia |
| Idioma: | español |
| OAI Identifier: | oai:riunet.upv.es:10251/77994 |
| Acceso en línea: | https://riunet.upv.es/handle/10251/77994 |
| Access Level: | acceso abierto |
| Palabra clave: | Productos de la pesca Salado Ahumado Bolsas permeables al vapor de agua |
| Sumario: | Fish salting and smoking industry need to innovate in their production processes, optimizing them to increase the profitability of its activities, improving the nutritional quality of their products and ensuring food safety. Currently, salting and smoking improvements focus primarily on speed up processes, using alternative techniques, which allow reducing processing steps, minimize waste and achieve a greater standardization of their products. In this study, a simultaneous salting-smoking method has been developed, employing a controlled salting, liquid smoke and water vapour permeable bags, to obtain smoked fish products. The feasibility of this technique was studied on three fish species (salmon, cod and trout), with a view to optimizing processing conditions, according to the characteristics of the raw material and the commercial products used as a reference. Afterwards, the quality and shelf-life during cold storage of the products obtained was evaluated. In the next step, the nutritional quality of salmon and trout products developed was improved, by means of the partial replacement of NaCl by other salts, and the effect on the physicochemical and sensory characteristics, as well as the quality and shelf-life during storage was evaluated. Finally, the application of impedance spectroscopy as an on-line monitoring technique on the salting-smoking was studied. The results show that the simultaneous salting-smoking in water vapour permeable bags is suitable to obtain smoked fish products, with similar characteristics to the commercial products, without affecting consumer acceptance, and microbiologically stable during storage. The new method offers advantages compare with the traditional methods such as the reduction of processing steps, less brine waste, and the protection against contaminations during processing. In the present study, replacement of 50% NaCl by KCl has been achieved in the smoked salmon and trout products, whithout affecting physicochemical and sensory quality or the microbial stability during cold storage. The spectroscopy impedance has shown to be an effective tool in the on-line monitoring of the physicochemical parameters in the salting-smoking. |
|---|