( Tasteless tuna ) The demand for tuna in the world is increasing, for tuna exporting countries, it is necessary to have good and long-term preservation solutions to ensure the product is always fresh to consumers. Tasteless tuna smoke was born with the purpose of prolonging freshness, preserving well, without affecting product quality, trusted by many tuna processing facilities.
Tasteless tuna is a type of smoke commonly used in food processing facilities, the main purpose is to increase the shelf life of products, color, texture, and taste. Let’s learn the Effects of the basic ingredients of tasteless tuna on the product
Contents
The basic ingredients of tuna TS
– Phenol compounds:
There are about 20 different phenolic compounds in the composition of smoke, the most are guaiacol, 4-methyl guaiacol, phenol, 4-ethyl guaiacol, orcozol, etc. It has been found that phenolic compounds have antioxidative effects, flavoring the product and killing microorganisms contaminating the food.
Antioxidative phenolic compounds in tuna
– Alcohol compounds:
Many different types of alcohol have been found in smoke, the most common and simplest being methanol. Alcohol does not play an important role in the color and flavor of smoked products, although it does have a small effect on killing microorganisms.
Alcohol has the effect of killing microorganisms
– Organic acids
Organic acids in smoke have carbon chains ranging from 1 to 10 carbon atoms, in which acids with carbon chains from 1 to 4 atoms are the most abundant such as formic acid, acetic acid, propionic acid, butyric acid,… in the vapor phase of the smoke. In the solid phase of smoke (plastic droplets) appear acids.
Organic acids form the outer coating of smoked products
Organic acids have almost no effect on the smell of smoked products, they only have a small preservative effect in that they reduce the surface pH of the product, and at the same time have an effect on the coagulation of surface proteins. In addition to the tasteless smoke product, along with its temperature, it forms the outer shell of the smoked product.
> > > Learn more: Tasteless smoke and smoked raw materials source
– Carbonyl compounds:
There are more than 20 carbonyl compounds found in the composition of smoke: 2-pentanone, 2-butanone, butanal, acetone, propanol, etc.
Among carbonyl compounds, the volatile type gives flavor to smoked products, one coloring part of products, especially carbonyl compounds with short carbon chains.
Carbonyl compounds give flavor to smoked products and partly color them
– Hydrocarbon compounds flavored smoke:
Many polycyclic hydrocarbon compounds are found in smoked foods. Including Ben [α ] anthracene, dibenzo [α, h] anthracene, ben [α ] pyrene, etc. Of which at least dibenzo [α, h] anthracene, ben [α ] pyrene are known carcinogens, letter in animals.
However, these compounds are very low in existence. Today, by means of special smoking methods, hydrocarbon compounds are now eliminated.
– Other gases for tuna flavored smoke:
Other components of smoke such as CO2, CO penetrate into the fish meat, creating carboxyhemoglobin, carbon monoxide-myoglobin, and oxygen combined with myoglobin to form oxy-myoglobin or met-myoglobin to form red pigment.
> > > Continue reading: CO injector – Solutions to prolong the shelf life of food
Tasteless smoke generator’s anti-rot and antiseptic effect
During and after the smoking process, the composition of the smoke is absorbed into the product and the number of bacteria is gradually reduced.
During the smoking process, when the amount of phenol has not been absorbed, the amount of bacteria in the middle increases, but later the amount of bacteria decreases because the phenol has been absorbed.
The components in smoke such as acids, phenols, aldehydes, etc. have antiseptic effects. Phenol is a substance with strong antiseptic ability, especially phenol with a large molecular weight exists in wood resin oil, phenol has more methyl radicals, and the longer the carbon hydro chain, the stronger the antiseptic ability.
The antioxidant effect of tasteless tuna
Smoked products have a pronounced anti-fatty effect. People have experimented with smoking herring fat in the open air at a temperature of 40 0C, and it is not found to be oxidized.
This effect is due to the combination of components existing in smoke such as phenol compounds (2,6-dimethoxy-4ethylphenol, 2,6-dimethoxy-4-methyl phenol,…), formaldehyde, acetic acid… to create Candlestick.
BNT Machinery Company specializes in providing all kinds of food processing machines
Tasteless tuna with many ingredients makes it right? Hopefully, through this article, you will have more knowledge to prepare for equipping the Tasteless smoke generator for your processing facility. If you have any doubts, please contact BNT Machinery according to the information below for advice and answer questions!
Contact information to buy tasteless smoke global:
Address: No. 233, 23/10 Phuong Son Ward, Nha Trang City, Khanh Hoa
Hotline: 0905 361 004
Email: bntbaonam@gmail.com
Website: bnt-machinery.com
Fanpage: BNT Machinery
