Vol. 2 No. 78 (2022): “AgriScience and Technology” scientifi
2023; 175–178
Shared with The Gufo

Developing and Improving the Production Technology of Canned Cold Smoked Rainbow Trout Fillet

A.M. Aghababyan*

Received: 2024-12-27 · Published: 2023-08-22

© 2023 The Author(s) and the original publisher.

Licence: as stated by the publisher.
Shared article.
Original title
Developing and Improving the Production Technology of Canned Cold Smoked Rainbow Trout Fillet
Author
A.M. Aghababyan
Source journal
Vol. 2 No. 78 (2022): “AgriScience and Technology” scientifi
Published
2023-08-22
Licence
as stated by the publisher
Original
https://doi.org/10.52276/25792822-2022.2-175

Abstract

Fish and fish products are foods of high nutritional value. The current research aimed at improving the technology of manufacturing canned products from cold-smoked rainbow trout fillets has a certain scientific-practical significance. Physicochemical indicators of the mentioned product were studied in the experimental and control samples. It has been revealed that energy value of the product is higher in the experimental sample than in control one, due to the content of proteins and fats. HACCP system research has indicated that safety and biological indicators of the finished product meet the accepted standards. Therefore, the product is safe and can be offered to consumers.
1 / ? 100% Open in new tab Download Cite

Loading the full text…

Download Follow Updates