Studies have been carried out to establish the possibility of using fish raw materials Volga-Caspian basin in preparing combined curds for gerodietic nutrition order enrich it with meat protein containing essential amino acids and mineral substances necessary elderly. Defining mass structure pikeperch revealed that its muscular tissue makes 44.5-45.1%. By content (18.0-19.0%) pike-perch belongs...

The aim of the work was to determine the shelf-life and the microbiological quality of minced meat packaged in modified atmosphere (MAP, 20% O2, 5% CO2, 75% N2). Changes in the microflora and in the chemical characteristics were monitored for a total period of 10 days. Different samples of minced pork meat and of minced mixed pork and beef meat (50% w/w) were packaged and stored at +1-2ÆC. The ...

When fatty fish are transformed into surimi, lipid oxidation takes place, decreasing the quality of the product. This study was aimed to identify the critical stages of the process in terms of the development of lipid oxidation. Horse mackerels were transformed into surimi on a pilot line and samples taken (hand-skinned fillets = minced fillets, mince, washed and refined minces, paste, surimi a...

Fish acid silage was prepared by minced fish body viscera and formic acid and its efficacy was studied in Labeorohita at grow out stage. Three iso-nitrogenous diets (treatments), containing 32% crude protein (CP)was prepared using this silage. In the treatment-1(T1) diet, only fish acid silage was used, treatment-2(T2) dietwere prepared by using 75% fish silage and 25% soybean meal and rice bra...

The influence of certain fractions fish scales (zander) used as an additive in minced meat from pollock fillets, well by-products (backbones, tails, fins) salmon obtained by separation on the physicochemical and organoleptic properties resulting semi-finished products ready-to-eat – how (meatballs). It was determined that with increase percentage adding additives to meat, mass loss meatballs af...

The purpose of the study is to form taste combined minced fish and ready-made culinary products. Low-field nuclear magnetic resonance (1H-NMR) have been accepted widely as a non-destructive analytical technique in food processing technology their sensitivity, non-invasiveness, rapidness, cost-effectiveness. Moreover, ability provide real-time information on products during after has linked use ...