Development of technology for functional products on basis of vegetable and fish raw materials
Influence of the time of thermal treatment of sardinella backbones on organoleptic characteristics, water-holding capacity, and size of particles for the minced bones is investigated. Rational parameters for the thermal treatment of backbones are determined. Effect of vegetable additives of Jerusale...
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| Main Authors: | , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Transactions of the Pacific Research Institute of Fisheries and Oceanography
2016-12-01
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| Series: | Известия ТИНРО |
| Subjects: | |
| Online Access: | https://izvestiya.tinro-center.ru/jour/article/view/160 |
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| Summary: | Influence of the time of thermal treatment of sardinella backbones on organoleptic characteristics, water-holding capacity, and size of particles for the minced bones is investigated. Rational parameters for the thermal treatment of backbones are determined. Effect of vegetable additives of Jerusalem artichoke on functional and technological properties of the minced bone systems is examined. Safety indices of the food produced from thermally treated fish wastes are evaluated. |
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| ISSN: | 1606-9919 2658-5510 |