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

[41] Predicting Bank Return on Equity (ROE) using Neural Networks
Balci, Tolgay
Ogul, Hasan
[J]. 2021 IEEE 19TH WORLD SYMPOSIUM ON APPLIED MACHINE INTELLIGENCE AND INFORMATICS (SAMI 2021), 2021, : 279 - 285
[42] Developing a Questionnaire to Evaluate College Students' Knowledge, Attitude, Behavior, Self-efficacy, and Environmental Factors Related to Canned Foods
Richards, Rickelle
Brown, Lora Beth
Williams, D. Pauline
Eggett, Dennis L.
[J]. JOURNAL OF NUTRITION EDUCATION AND BEHAVIOR, 2017, 49 (02) : 117 - +
[43] High-Pressure Impregnation of Foods: Technology and Modelling Approaches
Vatankhah, Hamed
Ramaswamy, Hosahalli S.
[J]. FOOD ENGINEERING REVIEWS, 2022, 14 (02) : 212 - 228
[44] Recent applications of plant cell culture technology in cosmetics and foods
Krasteva, Gergana
Georgiev, Vasil
Pavlov, Atanas
[J]. ENGINEERING IN LIFE SCIENCES, 2021, 21 (3-4): : 68 - 76
[45] Leuconostoc, characteristics, use in dairy technology and prospects in functional foods
Hemme, D
Foucaud-Scheunemann, C
[J]. INTERNATIONAL DAIRY JOURNAL, 2004, 14 (06) : 467 - 494
[46] Acceptance of genetically modified foods:: The relation between technology and evaluation
Tenbult, Petra
De Vries, Nanne K.
van Breukelen, Gerard
Dreezens, Ellen
Martijn, Carolien
[J]. APPETITE, 2008, 51 (01) : 129 - 136
[47] Cryopreservation of coporo (Prochilodus mariae) milt using three permeating cryoprotectant agents and two freezing systems
Medina-Robles, Victor Mauricio
Sandoval-Vargas, Leydy Yasmin
Guaje-Ramirez, Diana
Marin-Cossio, Laura Cristina
Valdebenito Isler, Ivan
Cruz-Casallas, Pablo Emilio
[J]. AQUACULTURE RESEARCH, 2021, 52 (12) : 6760 - 6769
[48] Catfish preservation using Porphyra yezoensis composites preservatives
Qian, Zhi-Gang
Jiang, Long-Fa
Rui, Li-Qiang
[J]. Qian, Z.-G., 1600, Maxwell Science Publications, 74, Kenelm Road,, B10, 9AJ, Birmingham, Small Heath, United Kingdom (05): : 1255 - 1259
[49] Not all food additive related reactions originate from commercial foods: chronic urticaria due to home-made canned tomato
Ozturk, S
Karaayvaz, M
Caliskaner, Z
Gulec, M
[J]. JOURNAL OF INVESTIGATIONAL ALLERGOLOGY AND CLINICAL IMMUNOLOGY, 2005, 15 (02) : 153 - 155
[50] Additive manufacturing technology in the development of easy to swallow and digest foods for the elderly
Shen, Dongbei
Zhang, Min
Mujumdar, Arun S.
Li, Chunli
Lin, Jiacong
[J]. FOOD RESEARCH INTERNATIONAL, 2025, 199

← 1 2 3 4 5 →