THE INFLUENCE OF PRE-TREATMENT AND LOW-ESTERIFIED PECTINE SUBSTANCES ON QUALITY OF FROZEN FISHERY SEMIFINISHED PRODUCTS

Autor:	T. Manoli, A. Gerasim, N. Kushnirenko, T. Nikitchina
Jazyk:	English<br />Ukrainian
Rok vydání:	2016
Předmět:	Solutions of organic acids Pectin Mesopelagic fish Freezing Water yielding Organoleptic prop-erties. Electrical engineering. Electronics. Nuclear engineering TK1-9971 Environmental technology. Sanitary engineering TD1-1066
Zdroj:	Holodilʹnaâ Tehnika i Tehnologiâ, Vol 52, Iss 6 (2016)
Druh dokumentu:	article
ISSN:	0453-8307 2409-6792
DOI:	10.15673/ret.v52i6.476
Popis:	Ability of a mixture of low-esterified pectin and acid to cause structural changes of mesopelagic small fish proteins is determined. These changes lead to a decrease in the MRP and an increase in water yielding. Such a influence mechanism on the moisture index rate can be used for directional control of the process of fish semi-finished products freezing. The optimal modes of polysaccharide-acidic treatment of muscle tissue are developed for Baltic sprat, Black Sea sprat, as well as for haarder. The researched pretreatment allowing to obtain frozen fish semi-finished products with high organoleptic properties.
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/cd252917418648e3beb2a88cd24d5f81 Zobrazit plný text záznamu View record in DOAJ