Scientific approaches to rational utilization of small-sized pacific saury <i>С</i> <i>ol</i> <i>о</i> <i>labis saira</i> in canning industry
Parameters of food safety and food and biological value are tested for muscular tissue of small-sized pacific saury stored under temperature of minus 30 °C and minus 18 °C. The muscular tissue contains 21.0-22.1 % of proteins and 10.6-11.8 % of lipids. Quality of the raw material after the storage c...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | Russian |
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Transactions of the Pacific Research Institute of Fisheries and Oceanography
2014-06-01
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| Series: | Известия ТИНРО |
| Subjects: | |
| Online Access: | https://izvestiya.tinro-center.ru/jour/article/view/20 |
| _version_ | 1797696606325178368 |
|---|---|
| author | Tatyana A. Davletshina Lidiya V. Shulgina Nadezhda V. Dolbnina Zinaida P. Shvidkaya Galina I. Zagorodnaya Elena A. Solodova Konstantin G. Pavel |
| author_facet | Tatyana A. Davletshina Lidiya V. Shulgina Nadezhda V. Dolbnina Zinaida P. Shvidkaya Galina I. Zagorodnaya Elena A. Solodova Konstantin G. Pavel |
| author_sort | Tatyana A. Davletshina |
| collection | DOAJ |
| description | Parameters of food safety and food and biological value are tested for muscular tissue of small-sized pacific saury stored under temperature of minus 30 °C and minus 18 °C. The muscular tissue contains 21.0-22.1 % of proteins and 10.6-11.8 % of lipids. Quality of the raw material after the storage corresponds to all hygienic and sanitary requirements, moreover, the rate of histamine decreasing and lipids oxidation and hydrolysis allows to prolong the time of frozen storage under temperature minus 30 °C up to 6 months. The most rational utilization of the small-sized saury is its processing to canned pate. Food and biological value of the canned pate is evaluated, regime of its sterilization is scientifically substantiated. Technology and recipe of the canned food «Pate Special of pacific saury» is developed. The product is distinguished by high content of polyunsaturated fatty acids of series ω6 and ω3 in the ratio 3.4 : 1.0, so it can be considered as the product of preventive nutrition . |
| first_indexed | 2024-03-12T03:28:49Z |
| format | Article |
| id | doaj.art-539f617981d740b98aa0fc300f7b3c56 |
| institution | Directory Open Access Journal |
| issn | 1606-9919 2658-5510 |
| language | Russian |
| last_indexed | 2024-03-12T03:28:49Z |
| publishDate | 2014-06-01 |
| publisher | Transactions of the Pacific Research Institute of Fisheries and Oceanography |
| record_format | Article |
| series | Известия ТИНРО |
| spelling | doaj.art-539f617981d740b98aa0fc300f7b3c562023-09-03T13:29:22ZrusTransactions of the Pacific Research Institute of Fisheries and OceanographyИзвестия ТИНРО1606-99192658-55102014-06-01177227528610.26428/1606-9919-2014-177-275-28620Scientific approaches to rational utilization of small-sized pacific saury <i>С</i> <i>ol</i> <i>о</i> <i>labis saira</i> in canning industryTatyana A. Davletshina0Lidiya V. Shulgina1Nadezhda V. Dolbnina2Zinaida P. Shvidkaya3Galina I. Zagorodnaya4Elena A. Solodova5Konstantin G. Pavel6Тихоокеанский научно-исследовательский рыбохозяйственный центрТихоокеанский научно-исследовательский рыбохозяйственный центрТихоокеанский научно-исследовательский рыбохозяйственный центрТихоокеанский научно-исследовательский рыбохозяйственный центрТихоокеанский научно-исследовательский рыбохозяйственный центрТихоокеанский научно-исследовательский рыбохозяйственный центрТихоокеанский научно-исследовательский рыбохозяйственный центрParameters of food safety and food and biological value are tested for muscular tissue of small-sized pacific saury stored under temperature of minus 30 °C and minus 18 °C. The muscular tissue contains 21.0-22.1 % of proteins and 10.6-11.8 % of lipids. Quality of the raw material after the storage corresponds to all hygienic and sanitary requirements, moreover, the rate of histamine decreasing and lipids oxidation and hydrolysis allows to prolong the time of frozen storage under temperature minus 30 °C up to 6 months. The most rational utilization of the small-sized saury is its processing to canned pate. Food and biological value of the canned pate is evaluated, regime of its sterilization is scientifically substantiated. Technology and recipe of the canned food «Pate Special of pacific saury» is developed. The product is distinguished by high content of polyunsaturated fatty acids of series ω6 and ω3 in the ratio 3.4 : 1.0, so it can be considered as the product of preventive nutrition .https://izvestiya.tinro-center.ru/jour/article/view/20мелкая сайра тихоокеанскаяпоказатели безопасностипищевая и биологическая ценностьгистаминбелкижирыжирные кислотымногокомпонентные консервырежим стерилизации |
| spellingShingle | Tatyana A. Davletshina Lidiya V. Shulgina Nadezhda V. Dolbnina Zinaida P. Shvidkaya Galina I. Zagorodnaya Elena A. Solodova Konstantin G. Pavel Scientific approaches to rational utilization of small-sized pacific saury <i>С</i> <i>ol</i> <i>о</i> <i>labis saira</i> in canning industry Известия ТИНРО мелкая сайра тихоокеанская показатели безопасности пищевая и биологическая ценность гистамин белки жиры жирные кислоты многокомпонентные консервы режим стерилизации |
| title | Scientific approaches to rational utilization of small-sized pacific saury <i>С</i> <i>ol</i> <i>о</i> <i>labis saira</i> in canning industry |
| title_full | Scientific approaches to rational utilization of small-sized pacific saury <i>С</i> <i>ol</i> <i>о</i> <i>labis saira</i> in canning industry |
| title_fullStr | Scientific approaches to rational utilization of small-sized pacific saury <i>С</i> <i>ol</i> <i>о</i> <i>labis saira</i> in canning industry |
| title_full_unstemmed | Scientific approaches to rational utilization of small-sized pacific saury <i>С</i> <i>ol</i> <i>о</i> <i>labis saira</i> in canning industry |
| title_short | Scientific approaches to rational utilization of small-sized pacific saury <i>С</i> <i>ol</i> <i>о</i> <i>labis saira</i> in canning industry |
| title_sort | scientific approaches to rational utilization of small sized pacific saury i с i i ol i i о i i labis saira i in canning industry |
| topic | мелкая сайра тихоокеанская показатели безопасности пищевая и биологическая ценность гистамин белки жиры жирные кислоты многокомпонентные консервы режим стерилизации |
| url | https://izvestiya.tinro-center.ru/jour/article/view/20 |
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