Scientific approaches to rational utilization of small-sized pacific saury <i>С</i> <i>ol</i> <i>о</i> <i>labis saira</i> in canning industry

Scientific approaches to rational utilization of small-sized pacific saury <i>С</i> <i>ol</i> <i>о</i> <i>labis saira</i> in canning industry

Parameters of food safety and food and biological value are tested for muscular tissue of small-sized pacific saury stored under temperature of minus 30 °C and minus 18 °C. The muscular tissue contains 21.0-22.1 % of proteins and 10.6-11.8 % of lipids. Quality of the raw material after the storage c...

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Bibliographic Details
Main Authors: Tatyana A. Davletshina, Lidiya V. Shulgina, Nadezhda V. Dolbnina, Zinaida P. Shvidkaya, Galina I. Zagorodnaya, Elena A. Solodova, Konstantin G. Pavel
Format: Article
Language:Russian
Published: Transactions of the Pacific Research Institute of Fisheries and Oceanography 2014-06-01
Series:Известия ТИНРО
Subjects:
pacific saury
food safety
food value
biological value
histamine
protein
lipid
lipid acids
canned pate
regime of sterilization
Online Access:https://izvestiya.tinro-center.ru/jour/article/view/20
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