title: Study of the efficiency of washing minced fish with an electrically activated sodium chloride solution and the type of emulsifiers on the quality of fish semi-finished products enriched with krill oil
abstract: The structural and mechanical characteristics of minced fish washed with an electrically activated sodium chloride solution after its enrichment with preemulsified krill oil have been determined using penetration and organoleptic methods. Comparative data are presented on carotenoid losses during heat treatment of molded food products from washed minced fish for krill oil emulsions based on sodium caseinate (CE), lecithin (LE) and their composition (CLE). The study of samples after cooking has s
journal: KSTU News