PHYSIOLOGICAL AND TECHNOLOGICAL ASPECTS OF APPLICATION OF HYDROCOLLOID IN THE MANUFACTURING OF FISH CULINARY PRODUCTS
UDC 641.8-035.575.6
SYDORENKO O.,
candidate of technical sciences, associate professor,
KyivNational Universityof Trade and Economics
MOSKALYUK R.,
postgraduate,
KyivNational Universityof Trade and Economics
PHYSIOLOGICAL AND TECHNOLOGICAL ASPECTS OF APPLICATION OF HYDROCOLLOID IN THE MANUFACTURING OF FISH CULINARY PRODUCTS
The article considers physiological and technological aspects of application of hydrocolloid in production of fish jellied culinary products with increased biological value. There have been defined the rational concentrations of hydrocolloids for production of jellied freshwater fish with subsequent freezing to prolong shelf-life.
PHYSIOLOGICAL AND TECHNOLOGICAL ASPECTS OF APPLICATION OF HYDROCOLLOID IN THE MANUFACTURING OF FISH CULINARY PRODUCTS
SYDORENKO O.,
candidate of technical sciences, associate professor,
KyivNational Universityof Trade and Economics
MOSKALYUK R.,
postgraduate,
KyivNational Universityof Trade and Economics
PHYSIOLOGICAL AND TECHNOLOGICAL ASPECTS OF APPLICATION OF HYDROCOLLOID IN THE MANUFACTURING OF FISH CULINARY PRODUCTS
The article considers physiological and technological aspects of application of hydrocolloid in production of fish jellied culinary products with increased biological value. There have been defined the rational concentrations of hydrocolloids for production of jellied freshwater fish with subsequent freezing to prolong shelf-life.
PHYSIOLOGICAL AND TECHNOLOGICAL ASPECTS OF APPLICATION OF HYDROCOLLOID IN THE MANUFACTURING OF FISH CULINARY PRODUCTS