The effect of antioxidants of vegetable origin on the change of qualitative characteristics of semi-finished fish products in the storage process
The article presents data on the study of the influence of spices - sage, rosemary and ginger, used as a prescription component on the quality indicators of semi-finished fish products. Physical, chemical and organoleptic indicators of the quality of experimental samples have been studied, and the p...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | Russian |
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Maykop State Technological University
2018-09-01
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| Series: | Новые технологии |
| Subjects: | |
| Online Access: | https://newtechology.mkgtu.ru/jour/article/view/140 |
| _version_ | 1797516539117699072 |
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| author | L. Z. Gabdukaeva O. A. Reshetnik G. R. Gaifullina I. A. Davletshina |
| author_facet | L. Z. Gabdukaeva O. A. Reshetnik G. R. Gaifullina I. A. Davletshina |
| author_sort | L. Z. Gabdukaeva |
| collection | DOAJ |
| description | The article presents data on the study of the influence of spices - sage, rosemary and ginger, used as a prescription component on the quality indicators of semi-finished fish products. Physical, chemical and organoleptic indicators of the quality of experimental samples have been studied, and the positive effect of spices on the stability of semi-finished fish products during storage have been shown. The use of spices, in particular rosemary and sage, allows to slow down the oxidation process and increase the shelf life of chilled fish semi-products. |
| first_indexed | 2024-03-10T07:02:16Z |
| format | Article |
| id | doaj.art-da2701c30bc44cf7b1671a4f04e4a575 |
| institution | Directory Open Access Journal |
| issn | 2072-0920 2713-0029 |
| language | Russian |
| last_indexed | 2024-03-10T07:02:16Z |
| publishDate | 2018-09-01 |
| publisher | Maykop State Technological University |
| record_format | Article |
| series | Новые технологии |
| spelling | doaj.art-da2701c30bc44cf7b1671a4f04e4a5752023-11-22T16:04:52ZrusMaykop State Technological UniversityНовые технологии2072-09202713-00292018-09-01032732139The effect of antioxidants of vegetable origin on the change of qualitative characteristics of semi-finished fish products in the storage processL. Z. Gabdukaeva0O. A. Reshetnik1G. R. Gaifullina2I. A. Davletshina3FSBEI HE “Kazan National Research Technological University”FSBEI HE “Kazan National Research Technological University”FSBEI HE “Kazan National Research Technological University”FSBEI HE “Kazan National Research Technological University”The article presents data on the study of the influence of spices - sage, rosemary and ginger, used as a prescription component on the quality indicators of semi-finished fish products. Physical, chemical and organoleptic indicators of the quality of experimental samples have been studied, and the positive effect of spices on the stability of semi-finished fish products during storage have been shown. The use of spices, in particular rosemary and sage, allows to slow down the oxidation process and increase the shelf life of chilled fish semi-products.https://newtechology.mkgtu.ru/jour/article/view/140semi-finished fish productsspicesphysico-chemical parametersquality |
| spellingShingle | L. Z. Gabdukaeva O. A. Reshetnik G. R. Gaifullina I. A. Davletshina The effect of antioxidants of vegetable origin on the change of qualitative characteristics of semi-finished fish products in the storage process Новые технологии semi-finished fish products spices physico-chemical parameters quality |
| title | The effect of antioxidants of vegetable origin on the change of qualitative characteristics of semi-finished fish products in the storage process |
| title_full | The effect of antioxidants of vegetable origin on the change of qualitative characteristics of semi-finished fish products in the storage process |
| title_fullStr | The effect of antioxidants of vegetable origin on the change of qualitative characteristics of semi-finished fish products in the storage process |
| title_full_unstemmed | The effect of antioxidants of vegetable origin on the change of qualitative characteristics of semi-finished fish products in the storage process |
| title_short | The effect of antioxidants of vegetable origin on the change of qualitative characteristics of semi-finished fish products in the storage process |
| title_sort | effect of antioxidants of vegetable origin on the change of qualitative characteristics of semi finished fish products in the storage process |
| topic | semi-finished fish products spices physico-chemical parameters quality |
| url | https://newtechology.mkgtu.ru/jour/article/view/140 |
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