JUSTIFICATION OF OPTIMUM PARAMETERS OF THE PROCESS OF HYDROLYSIS IN FLAVOURING ADDITIVE "MATIES" TECHNOLOGY
Journal Title: Вестник Астраханского государственного технического университета. Серия: Рыбное хозяйство - Year 2013, Vol 0, Issue 3
Abstract
The relevance of the development of natural flavourings for production of light-salted fish pre-served food is confirmed. The influence of various concentrations of a mass fraction of salt, tem-perature on the speed of hydrolysis of the cut fish raw materials and on the development of micro-organisms in kilka forcemeat is considered. The influence of microflora presence on the speed of hydrolysis of the cut fish raw materials is revealed. Optimum parameters of the process of hy-drolysis for the production of the flavouring "Maties" are established.
Authors and Affiliations
Shenderuk Ilich , Alshevskaya Nickolaevna , Zhukova Sergeevna
Keywords
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