Add to ORKGThe 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
The aim of the present study is to assess the influence of different sous-vide time-temperature regi...
The processing and supply of fish products is a huge global business. Like other sectors of the food...
The processing and supply of fish products is a huge global business. Like other sectors of the food...
The relevance of the studies is caused by the need to improve the safety and extend the shelf life o...
Not AvailableFive different freeze-dried fish ball samples were prepared from the cooked mince of sn...
In this study, we investigated the effects of furcellaran–gelatine (FUR/GEL) coatings incorporated w...
This diploma theses addresses the changes in the composition of animal lipids during cooling storage...
Fishes are the cheapest source of animal protein and it plays an important role in the diet of many ...
The processing and supply of fish products is a huge global business. Like other sectors of the food...
Biologically important polyunsaturated fatty acid rich fish lipid is highly susceptible to oxidative...
The subject of my PhD course regards two aspects of fish products quality and characterization. The ...
An experiment was conducted to determine the efficacy of pepper and garlic spice mixture at 0%, 2%, ...
Fishes are the cheapest source of animal protein and it plays an important role in the diet of many ...
The present study explored the preservation effect of the garlic and ginger extract (GGE) on herring...
Fish processing generates many by-products, which are mainly destined for aquaculture feed. However,...
The aim of the present study is to assess the influence of different sous-vide time-temperature regi...
The processing and supply of fish products is a huge global business. Like other sectors of the food...
The processing and supply of fish products is a huge global business. Like other sectors of the food...
The relevance of the studies is caused by the need to improve the safety and extend the shelf life o...
Not AvailableFive different freeze-dried fish ball samples were prepared from the cooked mince of sn...
In this study, we investigated the effects of furcellaran–gelatine (FUR/GEL) coatings incorporated w...
This diploma theses addresses the changes in the composition of animal lipids during cooling storage...
Fishes are the cheapest source of animal protein and it plays an important role in the diet of many ...
The processing and supply of fish products is a huge global business. Like other sectors of the food...
Biologically important polyunsaturated fatty acid rich fish lipid is highly susceptible to oxidative...
The subject of my PhD course regards two aspects of fish products quality and characterization. The ...
An experiment was conducted to determine the efficacy of pepper and garlic spice mixture at 0%, 2%, ...
Fishes are the cheapest source of animal protein and it plays an important role in the diet of many ...
The present study explored the preservation effect of the garlic and ginger extract (GGE) on herring...
Fish processing generates many by-products, which are mainly destined for aquaculture feed. However,...
The aim of the present study is to assess the influence of different sous-vide time-temperature regi...
The processing and supply of fish products is a huge global business. Like other sectors of the food...
The processing and supply of fish products is a huge global business. Like other sectors of the food...