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Shveikina K.S., Volchenko V.I., Peretrukhina A.T., Kuranova L.K., Nesvyaschenko S.S.
Production of combined foods rich in omega-3 polyunsaturated fatty acids using cod liver and its oil
Abstract. Using previously proved technology of microwave treatment Рѕf cod liver provides two semi-products: the blanched cod liver and the cod liver oil. Both of them can be used for producing foodstuff. The paper considers the main directions of using such semi-products, and the experimental results obtained during last two years. The special attention has been paid for sterilization regime development for canned food and using the cod liver oil as an improving agent in bakery.
Keywords: canned food from fish with vegetables, cod liver, microwave blanching, bakery, improving agents
Printed reference: Production of combined foods rich in omega-3 polyunsaturated fatty acids using cod liver and its oil / K.S. Shveikina, V.I. Volchenko, A.T. Peretrukhina, L.K. Kuranova, S.S. Nesvyaschenko // Vestnik of MSTU. 2013. V. 16, No 3. P. 586-590.
Electronic reference: Production of combined foods rich in omega-3 polyunsaturated fatty acids using cod liver and its oil / K.S. Shveikina, V.I. Volchenko, A.T. Peretrukhina, L.K. Kuranova, S.S. Nesvyaschenko // Vestnik of MSTU. 2013. V. 16, No 3. P. 586-590. URL: http://vestnik.mstu.edu.ru/v16_3_n53/586_590_shvei.pdf.
