Rationale for the recommendation on the use of functional and technological additives in herring preserves production Scientific journal NRU ITMO Series Processes and Food Production Equipment

Series "Processes and Food Production Equipment"

Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
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ISSN:2072-2389

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MARCH 2013 (published: 01.03.2013)

Number 1(15)

Home > Issue > Rationale for the recommendation on the use of functional and technological additives in herring preserves production

UDC 664.956(06)

Rationale for the recommendation on the use of functional and technological additives in herring preserves production

Chernova A.V., Titova I.M.
The overview of current problems when using in fish preserves technology the food additives that intensify ripening is given. Recommendations on the use of 15 kinds of functional and technological additives of commercial production to produce herring preserves with specified parameters of quality and shelf life are provided.
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Keywords: ripening, preserves, functional and technological additive, Atlantic herring, acidity regulator

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