Food Science and Technology Vol. 12(4), pp. 256 - 261
DOI: 10.13189/fst.2024.120404
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Intensification of the Process of Salting Fish Raw Materials with the Use of Acoustic Influences

Krasulya O. N. ^*, Kazakova E. V. , Giro T. M.
Institute of Technology, Russian State Agrarian University – Moscow Agricultural Academy named after K. I. Timiryazev, Russia

ABSTRACT

The article presents the results of research indicating the effectiveness of the influence of low-frequency acoustic effects on liquid food media to intensify the salting of fish raw materials. Currently, various technological methods of exposure are used to intensify the process of salting fish raw materials, and one of the promising ones is the use of ultrasound and its secondary effects (cavitation). The object of the study was thawed Pacific herring, which was subjected to wet salting with and without cavitation effects on a liquid food medium – brine. As a result of the conducted research, the mass fractions of the recipe ingredients of the "Pacific herring – brine" food system were determined using mathematical modeling methods, the calculation of dimensionless balance indices and the generalized balance function (Harrington), the value of which is 0.68, was carried out. Due to the use of acoustic effects on liquid food media, followed by the introduction of brine into the thickness of fish raw materials, the value of the mass increase index was determined, which amounted to 16%. The results of organoleptic evaluation, physical-chemical, and microstructural analysis of fish raw materials indicate the expediency of using acoustic effects to activate brine in the process of salting Pacific herring, which improves the consistency, taste and aroma of finished products.

KEYWORDS
Fish, Salting, Formulation, Cavitation, Activated Food Media, Microstructural Analysis, Composition, Properties

Cite This Paper in IEEE or APA Citation Styles
(a). IEEE Format:
[1] Krasulya O. N. , Kazakova E. V. , Giro T. M. , "Intensification of the Process of Salting Fish Raw Materials with the Use of Acoustic Influences," Food Science and Technology, Vol. 12, No. 4, pp. 256 - 261, 2024. DOI: 10.13189/fst.2024.120404.

(b). APA Format:
Krasulya O. N. , Kazakova E. V. , Giro T. M. (2024). Intensification of the Process of Salting Fish Raw Materials with the Use of Acoustic Influences. Food Science and Technology, 12(4), 256 - 261. DOI: 10.13189/fst.2024.120404.