QUALITY EVALUATION OF NEW FISH PRESERVES IN "NEPTUNE CHERRY" SAUCE
Journal Title: Прогресивні техніка та технології харчових виробництв ресторанного господарства і торгівлі - Year 2015, Vol 1, Issue
Abstract
The possibility of getting new fish preserves in cherry sauce «Neptune Cherry», which has high biological value and unique consumer properties: color and taste, by the addition of plant material such as fruit juice cherries. Plant ingredient, which is the main component of the sauce, was elected by geographic accessibility, consumer properties and chemical composition for reference data. The optimum concentration of solids in cherry juice for provision of harmonic organoleptic properties to preserve is determined. Results of the assessment show that fish preserves in cherry sauce containing 11% solids in cherry juice possess the best organoleptic quality. Samples of the new product carried out through the evaluation of organoleptic characteristics of new fish preserves in cherry sauce «Neptune Cherry» is developed by the five-point scale. Physical and chemical characteristics qualities are specified
Authors and Affiliations
Ірина Дітріх, Юлія Марченко
Keywords
Related Articles
- EP ID EP183382
- DOI -
- Views 115
- Downloads 0
QUALITY AND CRYORESISTANCE OF FROZEN STRAWBERRIES PRETREATED IN THE SOLUTIONS WITH STRUCTURE-MAINTAINING PROPERTIES
The quality of frozen Dukat strawberries pretreated in the solutions with structure-retentive properties was studied: 1,2 and 3% solution of potato starch and 1 and 2% sugar-pectin solutions. The quality was estimated by...
THE SCIENTIFIC APPROACH TO CHOOSING AND CALCULATING FITTINGS IN MECHANICAL ENGINEERING
Experimental and scientific researches of calculation and implementation of various fits in smooth connections in educational and production processes were conducted. The necessity of the use of fits with clearance, tran...
ОСОБЛИВОСТІ ВИЗНАЧЕННЯ ВОЛОГОВМІСТУХАРЧОВИХ ПРОДУКТІВ МЕТОДОМ ЯМР
Розглянуто особливості розв’язання задачі визначення значення часу спін-спінової релаксації в харчових продуктах, які мають відносно великий вологовміст. Запропоновано підхід до оцінки часу релаксації на основі аналізу з...
ПІДВИЩЕННЯ ХЛІБОПЕКАРСЬКОЇ ЯКОСТІ ПШЕНИЧНОГО БОРОШНА
Обґрунтовано необхідність коригування хлібопекарського українського борошна із заниженою ферментативною активністю шляхом внесення ферментних препаратів направленої дії. На основі літературних джерел визначено низку виро...
ORDER AND PECULIARITIES OF THE CUSTOMS CLEARANCE AND EXPERTISE OF FOREIGN-MADE GAS-POWERED STRIMMERS DURING THE DISPLACEMENT ACROSS THE CUSTOMS BORDER OF UKRAINE IN THE REGIME «IMPORT»
The order and peculiarities of customs control, customs clearance and expertise of gas-powered strimmers during the displacement across the State Border of Ukraine in the regime «import» were analyzed. Research publicati...