Характеристика крупнокусковых колбасных изделий из гидробионтов
2009
Bogdanov, V.D. | Olejnikova, K.M., Far East State Technical Fishery Univ., Vladivostok (Russian Federation)
A process production scheme of large piece sausage products (LPSP) from hydrobionts characterized by ham taste and aroma has been developed. Fresh, cooled or frozen fish fillet was used a feedstock. All the LPSP samples had dry and clean surface of loaves, unbroken membrane, membrane-free surface is wet and clean. All the samples had a solid, delicate and juicy consistency, monolithic, integral structure cutting nonpartitionable, tasted and smelled good fish. During the production of LPSP no sodium nitrite and colors were used. A combination of fat meat of scallop and meat of halibut rich in protein allowed obtaining LPSP with a pronounced ham taste. Ready-to-eat LPSP are characterized in high protein, low fat, energy value is 103.2-108.4 kcal/100 g. LPSP comprise all indispensable amino acids. The fat-acid composition of LPSP lipids is represented by unsaturated fat acids. Ready-to-eat LPSP have high biological value than an untreated semi-product. Thus, the present technology allows obtaining a product having high food and biological value
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