DETERMINATION OF THE CRYOSCOPIC TEMPERATURE OF A FUNCTIONAL MINCED FISH PRODUCT AND THE AMOUNT OF MOISTURE FROZEN IN IT WHEN IT IS FROZEN
https://doi.org/10.37493/2307-910X.2020.3.12
Abstract
The lack of animal protein has led to the need to design recipes for semi-finished products with a long shelf life, including frozen functional fish plants, with the maximum possible involvement of various aquaculture raw materials. This minced fish product belongs to a new generation of industrial food products thathave all the main properties for them: a given taste, food balance, directed physiological effects and an acceptable cost.
About the Authors
A. H. Nugmanov
Astrakhan State Technical University
Russian Federation
Russian Federation
N. V. Dolganova
Astrakhan State Technical University
Russian Federation
Russian Federation
N. V. Yartseva
Astrakhan State Technical University
Russian Federation
Russian Federation
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Review
For citations:
Nugmanov A.H., Dolganova N.V., Yartseva N.V. DETERMINATION OF THE CRYOSCOPIC TEMPERATURE OF A FUNCTIONAL MINCED FISH PRODUCT AND THE AMOUNT OF MOISTURE FROZEN IN IT WHEN IT IS FROZEN. Modern Science and Innovations. 2020;(3):94-104. (In Russ.) https://doi.org/10.37493/2307-910X.2020.3.12
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