Gorshunov M. Developing method for preparing preserved and canned fish using lacto bacteria fermented raw materiale

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0407U004547

Thesis Registration Form

0407U004547.pdf

Applicant for

Specialization

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

30-10-2007

Specialized Academic Board

Д 41.088.02

Odesa National Academy of Food Technologies

Essay

. 3. The dissertational paper covers developing method for preparing preserved and canned fish which uses lacto bacteria fermented raw material. The chemical composition analysis of vegetable raw material has been carried out which allowed investigating into the possibility of using cabbage and cucumber juice, as well as mashed tomatoes as a substratum for lactobacilli L.acidophilus and L.plantarum growth. We studied into physical and chemical parameters of lacto bacteria fermented vegetable substrata and fish muscular tissue. Basing on the data received as a result of mathematical analysis preference has been given to the mashed tomato substratum fermented with lacto bacteria.

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Files

aref.doc

dis 1.doc

dis 2.doc

dis 3.doc

dis 4.doc

dis 5.doc

dis 6.doc

dis 7.doc

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