Kushnirenko N. Improvement of technology of fish canned food in a tomato sauce

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0407U002473

Thesis Registration Form

0407U002473.pdf

Applicant for

Specialization

  • 05.18.04 - Технологія м`ясних, молочних продуктів і продуктів з гідробіонтів

25-05-2007

Specialized Academic Board

Д 41.088.02

Odesa National Academy of Food Technologies

Essay

. Dissertational work is devoted to development of the "know– how" of fish canned food with preliminary acid reduction irriga- tion fishes before sterilization instead of traditional PTP. Condi- tions of new way acid reduction irrigation are developed and optimum parameters of process with use of food additive E–507 – hydrochloric acids are found. Histologic researches and the analysis of fractional structure of fibers of fishes which has shown efficiency of the directed action modificant on MHA to a muscular fabric were carried out. The expediency of use hydrochloric acids is confirmed by destruction of protein– mineral complex of bone fabrics of fishes with loss of calcium, phosphorus and fiber.

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Files

aref.doc

Кушніренко Н.М--dis 1.doc

Кушніренко Н.М--dis 2.doc

Кушніренко Н.М--dis 3.doc

Кушніренко Н.М--dis 4.doc

Кушніренко Н.М--dis 5.doc

Кушніренко Н.М--dis 6.doc

Кушніренко Н.М--dis 7.doc

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