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

Authors

  • A.M. Aghababyan

Keywords:

rainbow trout, cold smoking, fillet, canned, HACCP system

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.

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Published

2023-08-22

How to Cite

A.M. Aghababyan. (2023). Developing and Improving the Production Technology of Canned Cold Smoked Rainbow Trout Fillet. AgriScience and Technology, 2(78). Retrieved from https://journal.anau.am/index.php/anau/article/view/368

Issue

Vol. 2 No. 78 (2022): “AgriScience and Technology” scientific journal

Section

Food Science and Technology

License

Creative Commons Attribution-Non-Commercial (CC BY-NC). CC BY-NC allows users to copy and distribute the article, provided this is not done for commercial purposes. The users may adapt – remix, transform, and build upon the material giving appropriate credit, providing a link to the license. The full details of the license are available at https://creativecommons.org/licenses/by-nc/4.0/.