Manufacturing dried and salt-cured fish products with various flavours from perch with the use of sauces

Abstract
Natural vegetable additives in the form of sauces were used in order to expand the range and improve the nutritional value of dried and salted products made from perch. The salted semi-finished product from perch, dewatered down to the 55-60% mass fraction of moisture, was soaked for 2 hours in four kinds of sauces at a ratio of 3:1 (fish to sauce), so that the slices of fish could absorb the sauce. Then it was dried up to the mass fraction of moisture of not more than 30% in the finished product, vacuum-packed and stored in a refrigerator. During the storage, the organoleptic quality indices of dried and salt-cured fish slices immersed in sauce were estimated using a specially developed 5-point scale. The bar chart areas of the quality indices for the fish prepared by “saucing” were larger than those for similar batches where this technology had not been applied. The “saucing” of a salted semi-finished product improves the appearance of the finished product, while its taste and flavour expand the scope of such characteristics typical of the classical dried and salted product. The product retained its high quality after 6 months of storage. Draft rules and regulations have been developed for the production of dried and salt-cured sliced perch fillets flavoured with the sauces under study.