RESEARCHES ON THE CONSERVATION OF CARP FILETS CYPRINUS CARPIO VARIETY PODU ILOAIE BY THE METHOD OF DEHYDRATION

M.C. Cioran, G.E. Nascu, B. Păsărin

Abstract
    The present research aimed at the storage time of the Cyprinus carpio -carp fish filets, the Podu Iloaie variety by the dehydration method at 55°C. For the experiment, 10 kg of carp net filets were used, these being exposed at 55°C for 8 hours. The fish filets were 1 centimeter long and 8.2 centimeters and 10.6 centimeters in length. From the total of 10 kg of carp filets after the dehydration process, about 3.740 kg of dehydrated product was obtained. The deshydrator has a capacity of 2kg and is powered by a 220V power supply with a nominal power of 450w provided with 4 cm deshydration trays with a diameter of 35 cm and a temperature trap. After the dehydration period, the fish filets were placed in vacuum bags and kept at a constant temperature of 14°C for 12 months. The control of the obtained product was verified in the months 1, 3, 6, 9 and 12 by sensory evaluation of fish meat. The results obtained show good preservation by the dehydration method. By this method of preservation new products can be made for marketing.

Key words: dehydration, Cyprinus carpio, fillets