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...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Odessa National Academy of Food Technologies
2016-12-01
|
| Series: | Holodilʹnaâ Tehnika i Tehnologiâ |
| Subjects: | |
| Online Access: | http://journals.gsjp.eu/index.php/reftech/article/view/476 |
| Summary: | <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 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.</em> |
|---|---|
| ISSN: | 0453-8307 2409-6792 |