INFLUENCE OF PLANT RAW МATERIAL ON MICROSTRUCTURE AND SENSOR PROPERTIES OF FISH AND PLANT SEMI-PRODUCTS
Journal Title: Вчені записки Таврійського національного університету імені В. І. Вернадського. Серія: Технічні науки - Year 2018, Vol 29, Issue 1
Abstract
In the article the features of the influence of plant material (wheat bran) on the microstructure and sensory characteristics of fish and plant minced meat is studied. The kinetics of swelling of plant material in minced meat from boiled small fish Gobiidae was studied and rational length of the process was substantiated. The results of experimental studies on the fractional composition of dry fish and plant semi-finished products obtained with the use of different types of grinding equipment are presented.
Authors and Affiliations
Д. В. Федорова, Р. П. Романенко
Keywords
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