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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
Abstract. 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.
Keywords: quality, smoked fish products, objective indicators, hydrolysis degree, melting of protein, amine nitrogen, general nitrogen, microbes, water-soluble proteins, low- and highmolecular peptides, optical density of solution
Printed reference: Biochemical criteria for assessing the quality of the protein component of smoked fish products / D.I. Piskunovich, V.A. Mukhin, K.S. Rysakova, I.I. Lyzhov, L.N. Golikova // Vestnik of MSTU. 2013. V. 16, No 3. P. 573-579.
Electronic reference: Biochemical criteria for assessing the quality of the protein component of smoked fish products / D.I. Piskunovich, V.A. Mukhin, K.S. Rysakova, I.I. Lyzhov, L.N. Golikova // Vestnik of MSTU. 2013. V. 16, No 3. P. 573-579. URL: http://vestnik.mstu.edu.ru/v16_3_n53/573_579_pisku.pdf.
