ИССЛЕДОВАНИЕ ДИФФУЗИИ КАРБОНИЛЬНЫХ СОЕДИНЕНИЙ В ТЕХНОЛОГИИ КОПЧЕНИЯ МУСКУСНОЙ УТКИ НА ЭКСПЕРИМЕНТАЛЬНОЙ УСТАНОВКЕ С ПРИМЕНЕНИЕМ ИЗБЫТОЧНОГО ДАВЛЕНИЯ И ПАРОВ ПРЯНО-КОПТИЛЬНЫХ АРОМАТИЗАТОРОВ

Abstract

In recent years, the interest of researchers in smoked products has increased, primarily as a source of protein food. At the same time, the task of developing all new types of original smoked prod-ucts is very urgent. One of the promising directions in this area is to expand the product range by changing and improving their taste, aroma and shelf life by smoking the product with smoky fla-vors. Therefore, to solve the problems associated with ensuring high smoking efficiency, it is nec-essary to develop a method that ensures the penetration of smoking particles into the product by eliminating limiting factors in their path. The presented method for producing smoked musk duck with the use of overpressure and vapors of spicy-smoky flavors fully meets the modern develop-ment of the food industry. The article presents the results of the study of the diffusion of carbonyl compounds into the product thickness in an experimental setup. These studies confirm the feasi-bility of using excessive pressure when smoking musk duck.