THE INFLUENCE OF PRE-TREATMENT AND LOW-ESTERIFIED PECTINE SUBSTANCES ON QUALITY OF FROZEN FISHERY SEMIFINISHED PRODUCTS
| dc.contributor.author | T. Manoli, A. Gerasim, N. Kushnirenko, T. Nikitchina | |
| dc.date.accessioned | 2018-12-19T14:36:41Z | |
| dc.date.available | 2018-12-19T14:36:41Z | |
| dc.date.issued | 2017 | |
| dc.description.abstract | 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. | |
| dc.identifier.issn | 0453-8307 | |
| dc.identifier.uri | https://card-file.ontu.edu.ua/handle/123456789/6421 | |
| dc.identifier.uri | https://doi.org/10.15673/ret.v52i6.476 | |
| dc.source | Refrigeration Engineering and Technology | |
| dc.title | THE INFLUENCE OF PRE-TREATMENT AND LOW-ESTERIFIED PECTINE SUBSTANCES ON QUALITY OF FROZEN FISHERY SEMIFINISHED PRODUCTS |