Journal
Scientific journal NRU ITMO Series "Processes and equipment for food production"
UDK639
Issue:4 (22)
Download PDF407 Kbyte
Fermenting fish trimmings using enzyme-based drug transglutaminase
Annotation
The article discusses the effects of different temperatures on the rate of fermentation of fish trimmings enzyme preparation Activa GS based transglutaminase. The dependence efforts gluing concentration transglutaminase and calcium Caseinate depending on the temperature of the fermentation. The necessary force bonding. It is noted that the introduction of Caseinate calcium significantly reduces the time of fermenting fish trimmings. Method for obtaining fish fillets of salmon trimmings, for the production of rolls, which allows the fast food restaurants to save on raw materials and to increase the yield.
Keywords
Постоянный URL
Articles in current issue
- Vitamin composition and biological value of altai dairy drink chegen
- The process control system of heat treatment food
- Substantiationof shelf stable functional ingredients from Jerusalem artichokeproduction technological parameters
- Role of baсterial cultures in formation of taste and aromatic of sour-cream butter
- Experimental study of vertical autoclave temperature field
- Design and construction of resource-saving installations for the processing of slurries of citrus in the ultrasound
- Benefits of production of strudels without addition of preservative
- Oscillatory mode of drying shredded carrots by infrared radiation*
- Drying leaves and shredded celery by infrared radiation
- The study of the influence of the mass fraction of green tea extract on the organoleptic characteristics of curd product
- Studying of influence of ultrasound on some production phases of flour confectionery in the convection steamer
- Pectin and its impact on consumer properties of fruit sugar confectionery
- Study of features of probiotic cultures fermentation mixture of milk and serum containing extracts of berries
- Rheological characteristics of abnormally viscous food products and other media
- The usage of protein stimulants of by-products of meat processing for the needs of natural grassland
- Influence of drugs probiotic bacterial on consumer properties cooked sausages
- The choice of varieties of hops for the technology of dry hopping
- Research and intensification of dynamic crushing fruit lemon beverage with pulp
- Features change the hue of a boiled sausage products arising under the influence of betulin
- Stability of iron-porphyrin complexes red colo and properties of the ligand
- Mathematical model of the separation of meat and bone meat raw materials high-energy water jets
- Scaling of the device with opposite twirled streams the inert carrier for drying an agar agar
- Investigation of the method of reception of liquid fof smoking on the basis acoustically generated aerosol
- Analytical and experimental evaluation of the effect of the friction torque kinematic pair knife-lattice performance shredder
- The chemical composition of fennel storage frozen
- The nutritional value of mint and lemon balm in fresh and frozen
- Improving the efficiency of purification and deodorization gas emissions in columns packed with polymer-type nozzle
- Development and production of cheese products with vegetable components
- Antioxidant activity of vegetable raw materials in processes of freezing and vacuum dehydration
- Verification of computer simulation of a flow of a coolant in a buffer tank of cooling system
- Blancmange with radioprotective fillers
- Extraction of garlicphytoncides for meat products microbiological stability increase during refrigerated storage
- Systematic approach to the analysis of process water-heat and enzymatic treatment of the grain material in the production technology of edible ethanol. 1. Analysis of the block "Medium"
- Approaches of the ill-defined logic in study biotechnology for rational use food resource