Refrigeration Engineering and Technology

ISSN-print: 0453-8307
ISSN-online: 2409-6792
ISO: 26324:2012
Архiви

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

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Опубліковано тра 28, 2017
DOI https://doi.org/10.15673/ret.v52i6.476

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T. Manoli
A. Gerasim
Odessa National Academy of Food Technologies, 112 Kanatnaya str., Odessa, 65082, Ukraine
N. Kushnirenko
Odessa National Academy of Food Technologies, 112 Kanatnaya str., Odessa, 65082, Ukraine
T. Nikitchina
Odessa National Academy of Food Technologies, 112 Kanatnaya str., Odessa, 65082, Ukraine

Анотація

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.
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Як цитувати
Manoli, T., Gerasim, A., Kushnirenko, N., & Nikitchina, T. (2017). THE INFLUENCE OF PRE-TREATMENT AND LOW-ESTERIFIED PECTINE SUBSTANCES ON QUALITY OF FROZEN FISHERY SEMIFINISHED PRODUCTS. Refrigeration Engineering and Technology, 52(6). https://doi.org/10.15673/ret.v52i6.476
Номер
Том 52 № 6 (2016)
Розділ
ХОЛОДИЛЬНІ ТА СУПУТНІ ТЕХНОЛОГІЇ

Посилання

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