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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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
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spelling doaj-cd252917418648e3beb2a88cd24d5f812020-11-25T00:30:41ZengOdessa National Academy of Food TechnologiesHolodilʹnaâ Tehnika i Tehnologiâ0453-83072409-67922016-12-0152610.15673/ret.v52i6.476444THE INFLUENCE OF PRE-TREATMENT AND LOW-ESTERIFIED PECTINE SUBSTANCES ON QUALITY OF FROZEN FISHERY SEMIFINISHED PRODUCTST. Manoli0A. Gerasim1N. Kushnirenko2T. Nikitchina3Odessa National Academy of Food Technologies, 112 Kanatnaya str., Odessa, 65082, UkraineOdessa National Academy of Food Technologies, 112 Kanatnaya str., Odessa, 65082, UkraineOdessa National Academy of Food Technologies, 112 Kanatnaya str., Odessa, 65082, UkraineOdessa National Academy of Food Technologies, 112 Kanatnaya str., Odessa, 65082, Ukraine<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>http://journals.gsjp.eu/index.php/reftech/article/view/476Solutions of organic acidsPectinMesopelagic fishFreezingWater yieldingOrganoleptic prop-erties.
collection DOAJ
language English
format Article
sources DOAJ
author T. Manoli
A. Gerasim
N. Kushnirenko
T. Nikitchina
spellingShingle T. Manoli
A. Gerasim
N. Kushnirenko
T. Nikitchina
THE INFLUENCE OF PRE-TREATMENT AND LOW-ESTERIFIED PECTINE SUBSTANCES ON QUALITY OF FROZEN FISHERY SEMIFINISHED PRODUCTS
Holodilʹnaâ Tehnika i Tehnologiâ
Solutions of organic acids
Pectin
Mesopelagic fish
Freezing
Water yielding
Organoleptic prop-erties.
author_facet T. Manoli
A. Gerasim
N. Kushnirenko
T. Nikitchina
author_sort T. Manoli
title THE INFLUENCE OF PRE-TREATMENT AND LOW-ESTERIFIED PECTINE SUBSTANCES ON QUALITY OF FROZEN FISHERY SEMIFINISHED PRODUCTS
title_short THE INFLUENCE OF PRE-TREATMENT AND LOW-ESTERIFIED PECTINE SUBSTANCES ON QUALITY OF FROZEN FISHERY SEMIFINISHED PRODUCTS
title_full THE INFLUENCE OF PRE-TREATMENT AND LOW-ESTERIFIED PECTINE SUBSTANCES ON QUALITY OF FROZEN FISHERY SEMIFINISHED PRODUCTS
title_fullStr THE INFLUENCE OF PRE-TREATMENT AND LOW-ESTERIFIED PECTINE SUBSTANCES ON QUALITY OF FROZEN FISHERY SEMIFINISHED PRODUCTS
title_full_unstemmed THE INFLUENCE OF PRE-TREATMENT AND LOW-ESTERIFIED PECTINE SUBSTANCES ON QUALITY OF FROZEN FISHERY SEMIFINISHED PRODUCTS
title_sort influence of pre-treatment and low-esterified pectine substances on quality of frozen fishery semifinished products
publisher Odessa National Academy of Food Technologies
series Holodilʹnaâ Tehnika i Tehnologiâ
issn 0453-8307
2409-6792
publishDate 2016-12-01
description <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>
topic Solutions of organic acids
Pectin
Mesopelagic fish
Freezing
Water yielding
Organoleptic prop-erties.
url http://journals.gsjp.eu/index.php/reftech/article/view/476
work_keys_str_mv AT tmanoli theinfluenceofpretreatmentandlowesterifiedpectinesubstancesonqualityoffrozenfisherysemifinishedproducts
AT agerasim theinfluenceofpretreatmentandlowesterifiedpectinesubstancesonqualityoffrozenfisherysemifinishedproducts
AT nkushnirenko theinfluenceofpretreatmentandlowesterifiedpectinesubstancesonqualityoffrozenfisherysemifinishedproducts
AT tnikitchina theinfluenceofpretreatmentandlowesterifiedpectinesubstancesonqualityoffrozenfisherysemifinishedproducts
AT tmanoli influenceofpretreatmentandlowesterifiedpectinesubstancesonqualityoffrozenfisherysemifinishedproducts
AT agerasim influenceofpretreatmentandlowesterifiedpectinesubstancesonqualityoffrozenfisherysemifinishedproducts
AT nkushnirenko influenceofpretreatmentandlowesterifiedpectinesubstancesonqualityoffrozenfisherysemifinishedproducts
AT tnikitchina influenceofpretreatmentandlowesterifiedpectinesubstancesonqualityoffrozenfisherysemifinishedproducts
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