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Название статьи NEW TECHNOLOGICAL APPROACHES TO CANNING CEPHALOPOD MOLLUSKS
Авторы

Shul`gina L.V. , Pacific Research Fisheries Center , Shevchenko alley 4, Vladivostok, 690091 Russia , shulgina@mail.ru

Dolbnina N.V. , Pacific Research Fisheries Center , Shevchenko alley 4, Vladivostok, 690091 Russia

Lazhentseva L.Y. , Far Eastern Technical Fisheries University , str. Lugovaya 56b, Vladivostok, 690950 Russia , lazhenceva.lyubov@mail.ru

Shul`gin Y.P. , Far Eastern Federal University (FEFU) , str. Sukhanov 8, Vladivostok, 690091 Russia , yuriyshulgin@mail.ru

Раздел: FOOD PRODUCTION TECHNOLOGY
Год 2013 Номер журнала 1 DOI 664.014/019
Аннотация With significant stocks and catches of cephalopod mollusks in the Far Eastern seas, their small output as canned goods is due to a low yield of the finished product. Research was conducted on the rational use of frozen raw cephalopod mollusks in the production of sterilized canned goods. New technological approaches to canning cephalopod mollusks that ensure canning profitability and replenish the consumer market of functional seafood are justified. It was established that the exclusion of the skinning of cephalopod mollusks from the canning technology could significantly increase the output and reduce the cost of the finished product. Oil extracts of spices used in the canning of cephalopod mollusks improve their quality by reducing the thermal effects on food during sterilization and the degree of thermal damage to nutrients.
Ключевые слова cephalopods, canned food, technology, quality
Информация о статье Дата поступления 30 ноября -0001 года
Дата принятия в печать 30 ноября -0001 года
Дата онлайн-размещения 30 ноября -0001 года
Выходные данные статьи Shul`gina L.V. NEW TECHNOLOGICAL APPROACHES TO CANNING CEPHALOPOD MOLLUSKS / Shul`gina L.V., Dolbnina N.V., Lazhentseva L.Y., Shul`gin Y.P. // Food and Raw Materials. - 2013. - №1. - С. 40-47
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