Effect pikovave processing on the properties meat of carp
Journal Title: Науковий вісник полтавського університету економіки і торгівлі. Серія Технічні науки - Year 2015, Vol 1, Issue 73
Abstract
The purpose of this research is to determine the dosage interval Pho influence the organoleptic, structural and mechanical properties, and changes in pH indicator bufernosti carp meat in vinegar, oil and ginger filling in the refrigeration storage. Object of research – technology marinating meat carp Cyprinus Carpio with ginger Zingiber Of- –technology marinating meat carp Cyprinus Carpio with ginger Zingiber Of- technology arinating meat carp Cyprinus Carpio with ginger Zingiber Officinale in a vinegar-oil pouring. Subject of research –the organoleptic, structural, mechanical and chemical properties of carp meat with ginger in vinegar, oil filling made with different doses of Pho. During the study, we studied the changes in organoleptic characteristics of carp meat uksunopouring oil after treatment with different doses of defense and in the process cold storage by the standard technique; characterization of structural and mechanical properties - using penetrometer Ulab 3-31 M and the cone. The measured value is expressed in terms of penetration corresponding to tenths of a millimeter (0.1 mm). Installed the possibility of the application pikovave processing on the properties of carp in vinegar-oil fill with ginger for regulation of their structural-mechanical properties in the process of maturing and cold storage.
Authors and Affiliations
Nataliya Golembovskaya, Tatyana Lebskaya
Keywords
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