The sterilizing effect of "Fish Pastes" with the addition of various sauces
https://doi.org/10.36038/0131-6184-2024-6-106-111
Abstract
In the modern world, pastes with a short shelf life are widely represented on the market, which makes it possible to develop a technology for sterilized fish pastes with a long shelf life.
This article provides a definition of the sterilizing effect for "fish pastes with mustard sauce" and "fish pastes with tomato sauce", definitions of organoleptic evaluation and physico-chemical parameters after sterilization.
About the Authors
G. S. Goncharova
Murmansk Arctic University
Russian Federation
Russian Federation
Galina S. Goncharova – Postgraduate student of the Department of Food Production Technology
183010, Murmansk, Sportivnaya str., 13
V. I. Volchenko
Murmansk Arctic University
Russian Federation
Russian Federation
Vasily I. Volchenko – Candidate of Technical Sciences, Professor, Lecturer at the Department of Food Production Technology
183010, Murmansk, Sportivnaya str., 13
M. A. Ershov
Murmansk Arctic University
Russian Federation
Russian Federation
Mikhail A. Ershov – Candidate of Technical Sciences, Senior Researcher at the Department of Food Production Technology
183010, Murmansk, Sportivnaya str., 13
References
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Review
For citations:
Goncharova G.S., Volchenko V.I., Ershov M.A. The sterilizing effect of "Fish Pastes" with the addition of various sauces. Fisheries. 2024;(6):106-111. (In Russ.) https://doi.org/10.36038/0131-6184-2024-6-106-111
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