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Vol. 16 (2013 year), No. 3

Piskunovich D.I., Mukhin V.A., Rysakova K.S., Lyzhov I.I., Golikova L.N.
Biochemical criteria for assessing the quality of the protein component of smoked fish products

The estimation of quality efficiency of smoked fish products at various modes of storage has been presented. The most objective indicators for quality efficiency of protein component of smoked fish products have been revealed: modification of fractional structure of proteins with combination of amine nitrogen determination and a degree of hydrolysis protein. The conclusions about advisability of using these indicators in technological practice have been made.

(in Russian, стр.7, fig. 6, tables. 5, ref 6, Adobe PDF, Adobe PDF 0 Kb)