Applied scientific, technical and sanitary principles of production of smoked sturgeon meat | ||
| ماهیان خاویاری | ||
| Volume 6, Issue 2024 - Serial Number 11, August 2024, Pages 1-9 PDF (471.55 K) | ||
| Document Type: Tarvij | ||
| Author | ||
| یزدان مرادی* | ||
| تهران میدان هفت تیر ابتدای خیابان قائم مقام فراهانی خیابان مشلهیر نبش غفاری موسسه تحقیقات علوم شیلاتی کشور | ||
| Abstract | ||
| Sturgeon meat has high nutritional value well accepted by consumers, due to the lack of bones and ease of preparation. The meat of these fish transformed into various processing such as canned, fillet, and steak. Smoked product is one of the products made from the meat of this fish. Smoking is also associated with other effects such as salting and reducing humidity. In addition to maintaining quality and increasing shelf life, smoking is also effective in improving taste and increasing consumer acceptance. All of the benefits realized if the fish smoked in hygienic conditions and in compliance with technical and scientific principles. If the product is prepared in unfavorable conditions and without sanitary and technical standards, it can cause health problems for the consumer. The production of smoked products has different stages such as fish preparation, salting, smoking, packaging and storage. Special points must be considered in each of these stages. In this promotional article, the production process of smoked sturgeon meat and the technical and sanitary principles that must followed in each production stage discussed. | ||
| Keywords | ||
| Sturgeon; Meat; Smoking fish; Nutrition | ||
| References | ||
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