Formation of the taste of combined minced fish in the process of culinary processing
https://doi.org/10.37663/0131-6184-2022-3-99-103
Abstract
The purpose of the study is to form the taste of combined minced fish and readymade culinary products. Low-field nuclear magnetic resonance (1H-NMR) have been accepted widely as a non-destructive analytical technique in food processing technology to their sensitivity, non-invasiveness, rapidness, and cost-effectiveness. Moreover, the ability to provide real-time information on products during and after processing has been linked to the use of thice analytical technique. Timely information on quality parameters in food processing provided by online monitoring using 1H-NMR may increase the quality of the product, improve operation process, and enhance production economy in food field. In this review, the use of online 1H-NMR in food processing techniques, such as freezing, frying, fermentation, and internal quality analysis, is explored. Limitations and need for further development are outlined.
About the Authors
A. T. Vasyukova
Moscow State University of Food Production
Russian Federation
Russian Federation
Doctor of Technical Sciences, Professor
K. V. Krivoshonok
Moscow State University of Food Production
Russian Federation
Russian Federation
PhD student
M. D. Vedenyapina
Institute of Organic Chemistry. N. D. Zelinsky Russian Academy of Sciences
Russian Federation
Russian Federation
Doctor chem. Sciences, Professor
V. V. Kuznetsov
Institute of Organic Chemistry. N. D. Zelinsky Russian Academy of Sciences
Russian Federation
Russian Federation
Doctor chem. Sciences, Professor
B. S. Tverdokhleb
Moscow State University of Food Production
Russian Federation
Russian Federation
Master's Degree
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Review
For citations:
Vasyukova A.T., Krivoshonok K.V., Vedenyapina M.D., Kuznetsov V.V., Tverdokhleb B.S. Formation of the taste of combined minced fish in the process of culinary processing. Fisheries. 2022;(3):99-103. (In Russ.) https://doi.org/10.37663/0131-6184-2022-3-99-103
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