Comparative study of chemical and functional-technological properties for milts of commercial fishes
Milts are produced as food waste after processing of such raw fishes of high nutritional value as salmons, cod, and herring. Their using as a basement for food products is a perspective way of fish-processing technology development. Chemical and function-technology properties of chopped milt are inv...
Ausführliche Beschreibung
Autor*in: |
Natalia V. Dementeva [verfasserIn] Elena Yu. Voropaeva [verfasserIn] |
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E-Artikel |
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Sprache: |
Russisch |
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2014 |
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Übergeordnetes Werk: |
In: Известия ТИНРО - Transactions of the Pacific Research Institute of Fisheries and Oceanography, 2021, 179(2014), 4, Seite 279-286 |
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Übergeordnetes Werk: |
volume:179 ; year:2014 ; number:4 ; pages:279-286 |
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DOI / URN: |
10.26428/1606-9919-2014-179-279-286 |
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Katalog-ID: |
DOAJ000187682 |
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520 | |a Milts are produced as food waste after processing of such raw fishes of high nutritional value as salmons, cod, and herring. Their using as a basement for food products is a perspective way of fish-processing technology development. Chemical and function-technology properties of chopped milt are investigated to determine their suitability for producing of food products, as sausages, pates, souses, and pastes and these properties are compared for the milts from salmon, cod, and herring. The milts are 3-26 % of the raw fish weight for these commercial species that is a significant amount of food waste. The milt tissue is slightly saturated by fats (coefficient of food saturation is 0.3 for all investigated fishes) and highly saturated by water, so the milt should be combined with other raw materials for increasing the food value. The milt lipids differ from the lipids of muscular tissue by high concentration of essential polyunsaturated fatty acids with five and six connections; the amount of these fatty acids is twice higher than the amount of saturated ones (49-52 % of total fatty acids). Moreover, the milt lipids have high coefficients of metabolism comparing with the lipids of muscular tissue, that’s why they are easy digested by human. The milts of all investigated fish species are distinguished by ability for fat emulsification. These high functional-technological properties allow to recommend the milts of salmons, cod and herring for high spectrum of food products, including emulsion ones. | ||
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10.26428/1606-9919-2014-179-279-286 doi (DE-627)DOAJ000187682 (DE-599)DOAJ45c60f16a75849a3a95d4cbd3e56aa6f DE-627 ger DE-627 rakwb rus SH1-691 Natalia V. Dementeva verfasserin aut Comparative study of chemical and functional-technological properties for milts of commercial fishes 2014 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Milts are produced as food waste after processing of such raw fishes of high nutritional value as salmons, cod, and herring. Their using as a basement for food products is a perspective way of fish-processing technology development. Chemical and function-technology properties of chopped milt are investigated to determine their suitability for producing of food products, as sausages, pates, souses, and pastes and these properties are compared for the milts from salmon, cod, and herring. The milts are 3-26 % of the raw fish weight for these commercial species that is a significant amount of food waste. The milt tissue is slightly saturated by fats (coefficient of food saturation is 0.3 for all investigated fishes) and highly saturated by water, so the milt should be combined with other raw materials for increasing the food value. The milt lipids differ from the lipids of muscular tissue by high concentration of essential polyunsaturated fatty acids with five and six connections; the amount of these fatty acids is twice higher than the amount of saturated ones (49-52 % of total fatty acids). Moreover, the milt lipids have high coefficients of metabolism comparing with the lipids of muscular tissue, that’s why they are easy digested by human. The milts of all investigated fish species are distinguished by ability for fat emulsification. These high functional-technological properties allow to recommend the milts of salmons, cod and herring for high spectrum of food products, including emulsion ones. молоки рыб химический состав функционально-технологические свойства сравнительный анализ Aquaculture. Fisheries. Angling Elena Yu. Voropaeva verfasserin aut In Известия ТИНРО Transactions of the Pacific Research Institute of Fisheries and Oceanography, 2021 179(2014), 4, Seite 279-286 (DE-627)DOAJ078628091 26585510 nnns volume:179 year:2014 number:4 pages:279-286 https://doi.org/10.26428/1606-9919-2014-179-279-286 kostenfrei https://doaj.org/article/45c60f16a75849a3a95d4cbd3e56aa6f kostenfrei https://izvestiya.tinro-center.ru/jour/article/view/239 kostenfrei https://doaj.org/toc/1606-9919 Journal toc kostenfrei https://doaj.org/toc/2658-5510 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ AR 179 2014 4 279-286 |
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10.26428/1606-9919-2014-179-279-286 doi (DE-627)DOAJ000187682 (DE-599)DOAJ45c60f16a75849a3a95d4cbd3e56aa6f DE-627 ger DE-627 rakwb rus SH1-691 Natalia V. Dementeva verfasserin aut Comparative study of chemical and functional-technological properties for milts of commercial fishes 2014 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Milts are produced as food waste after processing of such raw fishes of high nutritional value as salmons, cod, and herring. Their using as a basement for food products is a perspective way of fish-processing technology development. Chemical and function-technology properties of chopped milt are investigated to determine their suitability for producing of food products, as sausages, pates, souses, and pastes and these properties are compared for the milts from salmon, cod, and herring. The milts are 3-26 % of the raw fish weight for these commercial species that is a significant amount of food waste. The milt tissue is slightly saturated by fats (coefficient of food saturation is 0.3 for all investigated fishes) and highly saturated by water, so the milt should be combined with other raw materials for increasing the food value. The milt lipids differ from the lipids of muscular tissue by high concentration of essential polyunsaturated fatty acids with five and six connections; the amount of these fatty acids is twice higher than the amount of saturated ones (49-52 % of total fatty acids). Moreover, the milt lipids have high coefficients of metabolism comparing with the lipids of muscular tissue, that’s why they are easy digested by human. The milts of all investigated fish species are distinguished by ability for fat emulsification. These high functional-technological properties allow to recommend the milts of salmons, cod and herring for high spectrum of food products, including emulsion ones. молоки рыб химический состав функционально-технологические свойства сравнительный анализ Aquaculture. Fisheries. Angling Elena Yu. Voropaeva verfasserin aut In Известия ТИНРО Transactions of the Pacific Research Institute of Fisheries and Oceanography, 2021 179(2014), 4, Seite 279-286 (DE-627)DOAJ078628091 26585510 nnns volume:179 year:2014 number:4 pages:279-286 https://doi.org/10.26428/1606-9919-2014-179-279-286 kostenfrei https://doaj.org/article/45c60f16a75849a3a95d4cbd3e56aa6f kostenfrei https://izvestiya.tinro-center.ru/jour/article/view/239 kostenfrei https://doaj.org/toc/1606-9919 Journal toc kostenfrei https://doaj.org/toc/2658-5510 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ AR 179 2014 4 279-286 |
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Comparative study of chemical and functional-technological properties for milts of commercial fishes |
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Comparative study of chemical and functional-technological properties for milts of commercial fishes |
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Natalia V. Dementeva |
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Natalia V. Dementeva Elena Yu. Voropaeva |
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10.26428/1606-9919-2014-179-279-286 |
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comparative study of chemical and functional-technological properties for milts of commercial fishes |
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Comparative study of chemical and functional-technological properties for milts of commercial fishes |
abstract |
Milts are produced as food waste after processing of such raw fishes of high nutritional value as salmons, cod, and herring. Their using as a basement for food products is a perspective way of fish-processing technology development. Chemical and function-technology properties of chopped milt are investigated to determine their suitability for producing of food products, as sausages, pates, souses, and pastes and these properties are compared for the milts from salmon, cod, and herring. The milts are 3-26 % of the raw fish weight for these commercial species that is a significant amount of food waste. The milt tissue is slightly saturated by fats (coefficient of food saturation is 0.3 for all investigated fishes) and highly saturated by water, so the milt should be combined with other raw materials for increasing the food value. The milt lipids differ from the lipids of muscular tissue by high concentration of essential polyunsaturated fatty acids with five and six connections; the amount of these fatty acids is twice higher than the amount of saturated ones (49-52 % of total fatty acids). Moreover, the milt lipids have high coefficients of metabolism comparing with the lipids of muscular tissue, that’s why they are easy digested by human. The milts of all investigated fish species are distinguished by ability for fat emulsification. These high functional-technological properties allow to recommend the milts of salmons, cod and herring for high spectrum of food products, including emulsion ones. |
abstractGer |
Milts are produced as food waste after processing of such raw fishes of high nutritional value as salmons, cod, and herring. Their using as a basement for food products is a perspective way of fish-processing technology development. Chemical and function-technology properties of chopped milt are investigated to determine their suitability for producing of food products, as sausages, pates, souses, and pastes and these properties are compared for the milts from salmon, cod, and herring. The milts are 3-26 % of the raw fish weight for these commercial species that is a significant amount of food waste. The milt tissue is slightly saturated by fats (coefficient of food saturation is 0.3 for all investigated fishes) and highly saturated by water, so the milt should be combined with other raw materials for increasing the food value. The milt lipids differ from the lipids of muscular tissue by high concentration of essential polyunsaturated fatty acids with five and six connections; the amount of these fatty acids is twice higher than the amount of saturated ones (49-52 % of total fatty acids). Moreover, the milt lipids have high coefficients of metabolism comparing with the lipids of muscular tissue, that’s why they are easy digested by human. The milts of all investigated fish species are distinguished by ability for fat emulsification. These high functional-technological properties allow to recommend the milts of salmons, cod and herring for high spectrum of food products, including emulsion ones. |
abstract_unstemmed |
Milts are produced as food waste after processing of such raw fishes of high nutritional value as salmons, cod, and herring. Their using as a basement for food products is a perspective way of fish-processing technology development. Chemical and function-technology properties of chopped milt are investigated to determine their suitability for producing of food products, as sausages, pates, souses, and pastes and these properties are compared for the milts from salmon, cod, and herring. The milts are 3-26 % of the raw fish weight for these commercial species that is a significant amount of food waste. The milt tissue is slightly saturated by fats (coefficient of food saturation is 0.3 for all investigated fishes) and highly saturated by water, so the milt should be combined with other raw materials for increasing the food value. The milt lipids differ from the lipids of muscular tissue by high concentration of essential polyunsaturated fatty acids with five and six connections; the amount of these fatty acids is twice higher than the amount of saturated ones (49-52 % of total fatty acids). Moreover, the milt lipids have high coefficients of metabolism comparing with the lipids of muscular tissue, that’s why they are easy digested by human. The milts of all investigated fish species are distinguished by ability for fat emulsification. These high functional-technological properties allow to recommend the milts of salmons, cod and herring for high spectrum of food products, including emulsion ones. |
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title_short |
Comparative study of chemical and functional-technological properties for milts of commercial fishes |
url |
https://doi.org/10.26428/1606-9919-2014-179-279-286 https://doaj.org/article/45c60f16a75849a3a95d4cbd3e56aa6f https://izvestiya.tinro-center.ru/jour/article/view/239 https://doaj.org/toc/1606-9919 https://doaj.org/toc/2658-5510 |
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Elena Yu. Voropaeva |
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Elena Yu. Voropaeva |
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SH - Aquaculture, Fisheries, Angling |
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up_date |
2024-07-03T13:27:42.405Z |
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