THE USING OF CATFISH ROE AND MILT IN CANNED FOODS TECHNOLOGY

被引：0

作者：

Grishin, A. S. ^{[1
]}

Pomoz, A. S. ^{[2
]}

机构：

[1] Astrakhan State Tech Univ, Dmitrov Fisheries Technol Inst, 36 Rybnoe, Dmitrov Dist 141821, Moscow Region, Russia

[2] Moscow State Univ Technol & Management KG Razumov, Moscow 109004, Russia

来源：

IZVESTIYA VUZOV-PRIKLADNAYA KHIMIYA I BIOTEKHNOLOGIYA | 2015年 / 04期

关键词：

catfish; roe; mil; technology; canned food; food additives; quality;

D O I：

暂无

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

The article reports the results of catfish processing by-products (roe and milt) researches. The authors discovered the specific technological properties of catfish gonads and estimated their influence on the following treatment processing. The joint usage of catfish roe and milt in canned food production was studied and substantiated. Optimal roe and milt ratio in the canned food receipt were determined; the structure-forming food additives mixture usage necessity was confirmed. The receipt composition was mathematically planned and optimized. The parameters of canned food "Catfish caviar-milt pate" production technology were established. The quality of designed sort of foodstuff was studied.

引用

页码：67 / 74

页数：8

共 50 条

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