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Vol. 15 (2012 year), No. 1
Nikolaenko O.A., Kuranova L.K., Petrova I.B., Peretrukhina A.T., Semyonov B.N.
Technology of canned fish family Gadidae
Physical and microbiological properties of Gadidae (blue whiting, polar cod, cod, haddock, pollack, molva) have studied. The technology of canned fish in natural juice with vegetable oil addition and smoked fish in oil using cold smoked convenience food has been developed; sterilization modes have been based scientifically; the complete set of technical documents referred to canned food production has been approved; the industrial production of canned food can be organized and can be recommended for application on fish-processing plants on its basis.
(in Russian, стр.4, fig. 2, tables. 5, ref 3, Adobe PDF, Adobe PDF 0 Kb)
Vol. 15 (2012 year), No. 1
Tret'yakova S.Yu., Petrov B.F., Peretrukhina A.T.
Study of the process of extracting nutrients from the wastewater of fish processing enterprises
The process of tertiary treatment by hydrobotanical way of the fish processing enterprise sewage has been investigated. The dependence of efficiency of biogene elements extraction from sewage on intensity of accumulation of the general nitrogen and phosphorus in the biomass of the lagoon native macrophytes has been shown. The optimum period of contact of the root system of the lagoon native macrophytes with sewage has been revealed.
(in Russian, стр.4, fig. 2, tables. 1, ref 3, Adobe PDF, Adobe PDF 0 Kb)
Vol. 16 (2013 year), No. 3
Shveikina K.S., Volchenko V.I., Peretrukhina A.T., Kuranova L.K., Nesvyaschenko S.S.
Production of combined foods rich in omega-3 polyunsaturated fatty acids using cod liver and its oil
Using previously proved technology of microwave treatment Рѕf cod liver provides two semi-products: the blanched cod liver and the cod liver oil. Both of them can be used for producing foodstuff. The paper considers the main directions of using such semi-products, and the experimental results obtained during last two years. The special attention has been paid for sterilization regime development for canned food and using the cod liver oil as an improving agent in bakery.
(in Russian, стр.5, fig. 0, tables. 5, ref 2, Adobe PDF, Adobe PDF 0 Kb)