The Impact of Glazing on the Quality and Safety of Frozen Roe of Salmon During the Storage

dc.contributor.author	Khamzina, A.K.
dc.contributor.author	Kopylenko, L.R.
dc.contributor.author	Kurlapova, L.D.
dc.date.accessioned	2020-12-23T13:35:59Z
dc.date.available	2020-12-23T13:35:59Z
dc.date.issued	2015
dc.identifier.citation	Commercial species and their biology: VNIRO proceedings. - M.: VNIRO Publishing, 2015. - V. 154. - P. 122-133	ru_RU
dc.identifier.isbn	978-85382-447-8
dc.identifier.issn	2307-3497
dc.identifier.uri	http://dspace.vniro.ru/handle/123456789/7431
dc.description.abstract	The article shows the impact of glazing on the quality and safety of frozen salmon ovaries during the storage (for example, Oncorhynchus gorbuscha and Oncorhynchus keta). It was found that the water-glazed ovaries or 0,3% solution of i-aNa inhibits the hydrolytic and oxidative lipid processes that occur with greater intensity in the surface layers of frozen ovaries block. The results of studies on the content of non-protein compounds, fractional and amino acid composition of proteins, fatty acid composition of lipids, the aldehyde and malondialdehyde have allowed to give scientific credence of shelf life of frozen salmon ovaries to ensure the safety and quality during the 12 months of storage at minus 18 degrees C. Technical documentation of frozen salmon ovaries was developed and approved, it includes recommendations on technology of glazed frozen ovaries.	ru_RU
dc.language.iso	other	ru_RU
dc.publisher	VNIRO Publishing	ru_RU
dc.subject	The roe of fish	ru_RU
dc.subject	Salmons	ru_RU
dc.subject	Storage	ru_RU
dc.subject	Safety	ru_RU
dc.subject	Glazing	ru_RU
dc.subject	Chemistry	ru_RU
dc.title	The Impact of Glazing on the Quality and Safety of Frozen Roe of Salmon During the Storage	ru_RU
dc.type	Article	ru_RU