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Vol. 6 (2003 year), No. 1
Markova O.N., Chernega O.P. and Semyonov B.N.
Biochemical analysis of fish frozen by liquid nitrogen
The results of researches of liquid nitrogen influence on the qualitative characteristics and on duration of the frozen fish storage have been considered depending on the conditions of different batches freezing.
(in Russian, стр.5, fig. 4, tables. 0, ref 7, MS Word 95, MS Word 95 160 Kb)
Vol. 6 (2003 year), No. 1
Markova O.N. and Semyonov B.N.
Thermographic analysis of fish frozen by liquid nitrogen
The paper considers the process of fish freezing using liquid nitrogen. The change of temperature distribution in different places under different conditions of heat lead-out has been analyzed. The perspective ways of production of fish frozen with the help of liquid nitrogen have been recommended.
(in Russian, стр.2, fig. 2, tables. 0, ref 2, MS Word 95, MS Word 95 419 Kb)
Vol. 15 (2012 year), No. 1
Brazhnaya I.E., Bykova A.E., Sudak S.N., Semyonov B.N.,
Wild plants of the Kola Peninsula in technology of frozen fish food production
The technology of production of "Staffed squid" with chopped polar cod and wild berries of the Kola Peninsula has been presented, some results of microbiological researches have been given. The regressive equivalent characterizing impact of temperature modes "from defrosting to product condition" on general digital characteristic of quality has been deduced.
(in Russian, стр.4, fig. 4, tables. 1, ref 4, Adobe PDF, Adobe PDF 0 Kb)
Vol. 15 (2012 year), No. 1
Brazhnaya I.E., Bykova A.E., Sudak S.N., Semyonov B.N.,
Research of safety and mineral composition of wild raw materials of the Kola Peninsula
The results of studies of mineral composition and safety performance of the Kola Peninsula wild berries collected at different distances to the south of the enterprise "Severonikel" have been presented. The comparative analysis of the results obtained with the regulations has been carried out. Some areas for commercial purposes have been recommended.
(in Russian, стр.4, fig. 4, tables. 1, ref 5, Adobe PDF, Adobe PDF 0 Kb)
Vol. 15 (2012 year), No. 1
Motylyova T.A., Petrov B.F., Derkach S.R., Berestova G.I., Semyonov B.N.
Use of fish oil as surface-active properties in technological processes
The lubricant additive on the basis of fish oil for improvement of tribotechnical and surface-active properties of a chisel solution has been offered. Surface-active properties of the new lubricant additive have been investigated. Lower consumption of the proposed component as compared to the traditional lubricant additive has been marked. Ecological safety of the lubricant additive on the basis of fish oil has been shown.
(in Russian, стр.4, fig. 3, tables. 0, ref 4, Adobe PDF, Adobe PDF 0 Kb)
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. 16 (2013 year), No. 4
Alloyarova Yu.V., Nikolaenko O.A., Kuranova L.K., Semyonov B.N.
Use of capelin for producing cans from cold smoked raw material and quality evaluation of final product
The technology of producing cans from little used capelin has been worked out. Modes of thermal pre-treatment and sterilization have been scientifically grounded. The chemical composition and biochemical properties of the finished product have been researched. Safety of a new type of cans has been verified. The possibility of using raw materials of nine- and twelve-month freeze storage for producing food products has been investigated. The quality of a new product and change in quality during storage have been estimated.
(in Russian, стр.7, fig. 6, tables. 5, ref 5, Adobe PDF, Adobe PDF 0 Kb)