The influence of ultrasonic impact on the intensity of the fish raw materials salting

In the study the expediency of using ultrasonic exposure in order to intensify the process of salting fish fillets of gourmet fish was substantiated. Traditionally, fish salting at fish processing enterprises was carried out according to their own developed technical conditions, while the duration of fish aging in the salting is on average from 2 to 5 days. The main task was to develop the technology for salting fish fillets of gourmet fish, which would reduce the salting process time to 2 hours. The study presented the results of the research on the possibility of implementing wet salting of gourmet fish fillets using ultrasonic exposure to reduce the duration of the fish salting process and obtain high-quality low-salted products with juicy consistency, excellent taste and aromatic properties and good presentation. The salting brine contained the following components: iodized salt, Protamex enzyme, sugar, crushed dried barberry berries, crushed bay leaves and spices. These ingredients were specially selected, as they contributed to the formation of pleasant organoleptic properties of light-salted semi-finished product. In the course of scientific experiment carried out with the samples of gourmet fish fillets, it was found that ultrasonic exposure had led to faster and easier penetration of curing substances into fish fillets. In addition, ultrasonic processing of fish raw materials helps to improve microbiological indicators, since most microorganisms, helminths and parasites die when exposed to low-frequency ultrasonic vibrations. Certain economic effect of salting fish fillets is due to the reduction in the production costs of the enterprise.