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IMPROVEMENT OF MINCED FISH PRODUCTS: QUALITY IN COLD STORAGE.
Author(s) : MASLOVA G. V., NOVIKOVA M. I.
Summary
INVESTIGATIONS INTO THE USE OF MINCED FISH AND VARIOUS ADDITIVES IN ORDER TO IMPROVE ORGANOLEPTIC PROPERTIES. VARIOUS RECIPES WERE STUDIED FOR FROZEN COOKED MINCED FISH, SMOKED SAUSAGE AND PRECOOKED FOODS. AMONGST ADDITIVES WITH A HIGH WATER RETENTION CAPACITY, GOOD GELLING CAPACITY AND IMPROVING RHEOLOGICAL INDICES, THE AUTHORS RECOMMEND THE MYOSIN FRACTIONS OF FISH PROTEIN, CONCENTRATES AND ISOLATES OF SOYBEAN PROTEIN, POLYPHOSPHATES, SURFACTANTS, MODIFIED STARCH, HYDROXYMETHYLCELLULOSE AND SORBITOL.
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Pages: 682-688
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Details
- Original title: IMPROVEMENT OF MINCED FISH PRODUCTS: QUALITY IN COLD STORAGE.
- Record ID : 1988-2353
- Languages: English
- Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
- Publication date: 1987/08/24
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Starch; Sorbitol; Enhancement; Mince; Water holding; Organoleptic property; Protein; Soya; Fish; Precooked food; Smoking; Additive
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