DEVELOPMENT OF TECHNOLOGY FOR FISH CANNED PATE'S COD-FISH SPECIES

• Main Authors: A. A. Efremova, L. K. Kuranova, O. A. Nikolaenko
• Format: Article
• Language: Russian
• Published: Voronezh state university of engineering technologies 2014-01-01
• Series: Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij
• Subjects: canned pates; vegetable raw materials; nutritional value
• Online Access: https://www.vestnik-vsuet.ru/vguit/article/view/568
• ISSN: 2226-910X; 2310-1202

Summary. Fish and seafood play an important role in a balanced diet. The most reliable method of preservation is the production of canned fish. Cod fishery considered traditional objects of the North Basin, which catches in recent years stored at a consistently high level. They are represented, mainly cod, haddock, pollack, whiting. Lately there has been a tendency to increase yield loaves (polar bib). The aim of this work - the development of technology - canned pate's cod fish species with the addition of plant materials. We used the adopted research microbiological, chemical and physical methods. The weight proportion of water, lipids, protein, mineral raw determined according to State standard 7636-85. Developed a technology - canned pate's cod fish species with the addition of plant materials. Optimized formulation is set to sterilization. Experimentally determined parameters of quality canned and given comprehensive assessment nutritional value of new products, organoleptic, physico-chemical, biochemical and microbiological tests showed that canned pates of Gadidae species of fish with vegetables, meet all safety requirements and are characterized, along with excellent consumer properties, high nutritional value. Based on the results of the research complex developed technical documentation for production of canned vegetables, pates of Gadidae species.