Газохроматографическое исследование фенольного состава консервов «Шпроты в масле».
The data on phenol composition of canned fish and smoke standards are given in the article; the influence of smoke on product quality and the correlation of organoleptical indices of the product with qualitative composition of phenol fraction are shown. 18 components of phenol fraction of smoke and smoked production are identificated. It is shown, that some components of phenol fraction take part in forming the odour of smoked production. Smoking conditions and technological peculariarities of smoke influence decisively upon the penetration of smoke components into the product.
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Journal Contribution biblioteca |
| Language: | Russian |
| Published: |
1976
|
| Subjects: | Baltic sprat, Sprats in Oil, Indices for organoleptic assessment, Phenol fraction of smoke, ASFA_2015::C::Canned fishery products, ASFA_2015::C::Chemical composition, ASFA_2015::S::Smoked products, |
| Online Access: | http://hdl.handle.net/1834/15872 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|