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Standaryzacja obróbki wstępnej marynaty z karpia
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ISBN10: 6202435232
ISBN13: 9786202435239
Publisher: Wydawnictwo Nasza Wiedza
Published: Sep 8 2025
Pages: 80
Weight: 0.26
Height: 0.19 Width: 6.00 Depth: 9.00
Language: Polish
ISBN13: 9786202435239
Publisher: Wydawnictwo Nasza Wiedza
Published: Sep 8 2025
Pages: 80
Weight: 0.26
Height: 0.19 Width: 6.00 Depth: 9.00
Language: Polish
Marynowanie to starożytna sztuka kulinarna polegająca na konserwowaniu żywności w soli, solance lub occie. Marynowanie owoców, warzyw, mięsa, ryb i skorupiaków jest praktykowane od wieków. Marynaty są przysmakiem w wielu krajach azjatyckich. W Indiach marynaty z mango i limonki są bardzo popularne i spożywane przez wszystkie grupy spoleczne. Jest to jeden z najprostszych i najskuteczniejszych sposobów konserwowania latwo psujących się produktów spożywczych przez wiele miesięcy, aby można bylo z nich korzystac poza sezonem i podczas dlugich podróży. Biorąc pod uwagę ogromny potencjal karpia jako odpowiedniego surowca do marynowania oraz związane z tym problemy, podjęto badania. Jako material badawczy wykorzystano karpia rohu (Labeo rohita), ponieważ jest on powszechnie dostępny na rynku. W ramach tego projektu zbadano wplyw obróbki wstępnej, takiej jak solenie, suszenie, smażenie, pieczenie i wędzenie, na jakośc sensoryczną i okres przydatności do spożycia marynowanych ryb, aby określic odpowiednią kombinację zabiegów. Podjęto próby zmniejszenia ilości kwasu i wybrania odpowiedniej kombinacji kwasów w celu przygotowania produktu bardziej akceptowalnego. Przeprowadzono badania dotyczące przechowywania w celu określenia zmian jakości podczas przechowywania produktu.
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