JUSTIFICATION OF PARAMETERS FOR DRYING GIANT GRENADIER (ALBATROSSIA PECTORALIS) DURING PRODUCTION OF DRIED-CURED PRODUCTS

Abstract

Giant grenadier (Albatrossia pectoralis) is an underused commercial object, and improvement of its pro-cessing technology presents an urgent scientific and industrial problem. The solution to this problem, to a certain extent, is associated with the development of an effective technology for production of dried-cured products from this raw material. The study results of drying giant grenadier dynamics under various conditions, degree of proteins denaturation, organoleptic characteristics of dried products proved the rational modes for its processing in convective dryers. A three-stage drying was used at a temperature of 20ºC in the production of dried fillets, the duration of the first stage was 6 hours and leveling for 4 hours, the second stage was 6 hours and leveling for 4 hours and, finally, drying for 4 hours. During production of dried-cured products in the form of flakes, the fillet (i.e. decapitated fish) was divided into pieces (flakes) after the se-cond drying. Then they were soaked in a flavored filling and dried for 4 hours.