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Vol. 6 (2003 year), No. 1
Volchenko V.I., Grokhovsky V.A. and Vasilevsky P.B.
Production of quality canned food from the frozen fish liver
The results of experiments on quality improving of canned food from the frozen fish liver (predominantly cod) have been considered. It has been established that the quality can be improved in case of applying the microwave processing (before freezing or before packing), and also when using some combination of components at stowage of the frozen liver. It has been proved that the acid number of excreted oil is connected with the quality of canned food.
(in Russian, стр.4, fig. 1, tables. 1, ref 2, MS Word 95, MS Word 95 18 Kb)
Vol. 15 (2012 year), No. 1
Grokhovsky V.A., Volchenko V.I., Kuranova L.K., Shveikina K.S., Glazunov Yu.T., Morozov N.N.
Development of multi-component paste canned food with blanched cod liver and its oil
A series of recipes of cod liver pastes with adding some vegetable components has been developed on the basis of previously established technology of blanched canned cod liver. The optimization of the recipes has been carried out, the sterilization regime has been found. The series of canned food based on vegetable raw material, mushrooms and cod liver oil has been developed.
(in Russian, стр.5, fig. 3, tables. 4, 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)