Bogomolova V. Improvement of fish canning technology with the use of hydrocolloids

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0413U007021

Thesis Registration Form

0413U007021.pdf

Applicant for

Specialization

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

28-11-2013

Specialized Academic Board

Д 41.088.02

Odesa National Academy of Food Technologies

Essay

In the dissertation under discussion, technologies of fish can production with hydrocolloids, are scientifically grounded and developed. Properties of model soluitions of carrageenan, xanthan gum and guar gum are investigated. Influence of hydrocolloids and their complexes on organoleptic and rheological properties of forcemeat, tomato and jelly fillings in fish cans are estimated. The choice of hydrocolloid complexes application in order to improve the structure mechanical and organoleptic properties of fish cans is grounded. Complex estimation of quality of fish cans with hydrocolloids was done.

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Files

dis.pdf

Автореферат.pdf

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