RU95105374A - Method of determination of readiness of filleted fish of cold smoking
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Method of determination of readiness of filleted fish of cold smoking
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Publication number
RU95105374A
RU95105374ARU95105374/13ARU95105374ARU95105374ARU 95105374 ARU95105374 ARU 95105374ARU 95105374/13 ARU95105374/13 ARU 95105374/13ARU 95105374 ARU95105374 ARU 95105374ARU 95105374 ARU95105374 ARU 95105374A
Калининградский государственный технический университет
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Investigating Or Analysing Materials By Optical Means
(AREA)
Abstract
FIELD: fishing industry. SUBSTANCE: after cutting of samples from light-coloured surface of fish and measurement of reflection factors of this surface with subsequent calculation of color characteristics degree of READINESS of product is evaluated if any of color characteristics falls in following range: dominating length of wave 573-596 nm; brightness 10-50%, purity 7-65%. EFFECT: enhanced authenticity and timeliness of determination of readiness of filleted fish of cold smoking.
Claims (1)
Предлагаемый способ относится к рыбной промышленности, в частности к коптильному производству. Цель: повышение достоверности и оперативности при определении готовности рыбного филе холодного копчения. Это достигается за счет того, что после вырезания образцов со светлой поверхности рыбы и измерения коэффициентов отражения этой поверхности с последующим вычислением характеристик цвета о степени готовности продукта судят при попадании любой из цветовых характеристик в следующий диапазон: доминирующая длина волны 573 - 596 нм, яркость 10 - 50%, чистота 7 - 65%. Способ обеспечивает возможность оперативного и объективного контроля степени готовности копченой продукции.The proposed method relates to the fishing industry, in particular to smoke production. Purpose: increasing the reliability and efficiency in determining the readiness of cold smoked fish fillet. This is achieved due to the fact that after cutting the samples from the light surface of the fish and measuring the reflection coefficients of this surface with subsequent calculation of the color characteristics, the degree of product readiness is judged when any of the color characteristics falls into the following range: dominant wavelength 573 - 596 nm, brightness 10 - 50%, purity 7 - 65%. The method provides the possibility of operational and objective control of the degree of readiness of smoked products.
RU95105374A1995-04-101995-04-10Process intended for determination of readiness of cold-smoking fish filet
RU2093824C1
(en)
Sodium chloride levels in comminuted chicken muscle in relation to processing characteristics and Fresnel reflectance detected with a polarimetric probe
SMOKING COMPOSITION, PROCESS FOR ITS PREPARATION, PROCESSES FOR IMPROVING THE AROMA CONFERRED BY THE BURNING OF A COMBUSTIBLE MANUFACTURING ARTICLE AND THE FLAVOR OF A FLESH FOOD PRODUCT, FOOD PRODUCT, AND HYDROCHIOTIC CARBOCYLATE-HYDROCYTE PRODUCT