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CHANGE OF QUALITATIVE CHARACTERISTICS OF DEEP-CHILLED RAINBOW TROUT FILLET WITH A GIVEN AMOUNT OF ICE WATER (NO MORE THAN 40%) DURING ITS LONG-TERM STORAGE
(STEF92 Technology, 2020-09-20, Л.О. Архипов, Е. Н. Харенко, Natalia Yarichevskaya, Anna Semushkina, Anastasia Kupriy)
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The cryoscopic temperature (-1,3°C) in rainbow trout samples was determined. The calculation of the values of the individual temperature storage mode was carried out, ensuring that the product contains no more than 40% of ice water. The calculation of the amount of ice water was carried out using the calculation method proposed by D. Ryutov. A value of 40% is taken as the maximum permissible ice content in deep-chilled fish. According to research by N. A. Golovkin, this percentage of ice water provides a product t...
Advances in Biotechnology2020