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

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

<em>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 directio...

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Bibliographic Details
Main Authors: T. Manoli, A. Gerasim, N. Kushnirenko, T. Nikitchina
Format: Article
Language:English
Published: Odessa National Academy of Food Technologies 2016-12-01
Series:Holodilʹnaâ Tehnika i Tehnologiâ
Subjects:
Solutions of organic acids
Pectin
Mesopelagic fish
Freezing
Water yielding
Organoleptic prop-erties.
Online Access:http://journals.gsjp.eu/index.php/reftech/article/view/476

Internet

http://journals.gsjp.eu/index.php/reftech/article/view/476

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