Open AccessDevelopment of technology for functional products on basis of vegetable and fish raw materials
Author(s) -
Валерия Александровна Потапова,
О Я Мезенова
Publication year - 2016
Publication title -
izvestiâ tinro/izvestiâ tihookeanskogo naučno-issledovatelʹskogo rybohozâjstvennogo centra
Language(s) - English
Resource type - Journals
eISSN - 2658-5510
pISSN - 1606-9919
DOI - 10.26428/1606-9919-2016-187-254-260
Subject(s) - organoleptic , food science , fish <actinopterygii> , raw material , sardinella , chemistry , mathematics , biology , fishery , organic chemistry , sardine
Influence of the time of thermal treatment of sardinella backbones on organoleptic characteristics, water-holding capacity, and size of particles for the minced bones is investigated. Rational parameters for the thermal treatment of backbones are determined. Effect of vegetable additives of Jerusalem artichoke on functional and technological properties of the minced bone systems is examined. Safety indices of the food produced from thermally treated fish wastes are evaluated.