Use of smoking preparation Squama-2 for development of slightly salted production technology
MSTU scientists studied biochemical and microbiological processes taking place when storing a new fish product - slightly salted fish with flavor of smoke. Determined in the study indices of fish quality were taken into account when calculating the integral quality index. The authors optimized the mathematical model, describing the keeping process of the studied product. On the base of the integral quality index the optimal storage conditions and shelf life were grounded. The study resulted in TC 9263-004-00471633-06 and TI Fish slightly salted with flavor of smoke.