title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑÐµÐ¿ÑÑÑÑ Ð¸ Ð¾ÑÐµÐ½ÐºÐ° ÐºÐ°ÑÐµÑÑÐ²Ð° Ð¿ÑÐµÑÐµÑÐ²Ð¸ÑÐ¾Ð²Ð°Ð½Ð½Ð¾Ð¹ ÑÑÐ±Ð½Ð¾Ð¹ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ð¸ Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ ÑÐ¾Ð½Ð¾Ñ Ð¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ñ ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¹
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¼Ð°Ð³Ð¸ÑÑÑÐ°
titleType: Subtitle
title: Formulation development and quality assessment of canned fish products using sonochemical technologies
Creators: name: Ð¥Ð¸Ð¼Ð¸ÑÐµÐ²Ð°, ÐÐ½Ð¶ÐµÐ»Ð¸ÐºÐ°
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2021
Subjects: Ð¼Ð°ÑÐºÐµÑÐ¸Ð½Ð³Ð¾Ð²ÑÐµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ
Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÑÑÐºÐ¸Ðµ Ð¿ÑÐµÐ´Ð¿Ð¾ÑÑÐµÐ½Ð¸Ñ
ÑÐµÐ»ÑÐ´Ñ
Ð¿ÑÐµÑÐµÑÐ²Ñ
Ð»Ð°ÐºÑÐ°ÑÑÐ¾Ð´ÐµÑÐ¶Ð°ÑÐ¸Ðµ Ð´Ð¾Ð±Ð°Ð²ÐºÐ¸
Ñ ÑÐ°Ð½ÐµÐ½Ð¸Ðµ
marketing research
consumer preferences
herring
preserves
lactateâcontaining additives
storage

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description: This work is devoted to the development of the formulation and quality assessment of canned fish products using sonochemical technologies. Tasks that were solved in the course of the study: 1.A review of the Russian scientific literature on the topic of the study is carried out. 2. The market and consumer preferences of canned products are analyzed. 3. A recipe for canned fish products using sonochemical technologies has been developed 4. The quality of the preserved products obtained was evaluated according quality indicators. The research was conducted on the basis of the laboratory of Consumer Goods Expertise of the Higher School of Service and Trade. The paper uses standard and generally recognized research methods in commodity science: empirical, analytical, quality assessment, and technological. According to marketing research, we found that: canned fish is more common in the consumer market, and canned fish is less common. The main producers of herring preserves are CJSC "Baltiyskiy Bereg", LLC" Meridian "and LLC"BaltKo". As a result of the introduction of complex additives DF, DFP and Optima 1 in an amount of 30 % by weight in fish preserves, with ultrasound treatment, it was found that lactate-containing additives "DF", " DFP " and "Optima-1" and the use of sonochemical technologies improve the maturation processes during salting, and also contribute to an increase in shelf life at a temperature of 0Â±4Â° C to 45, 45 and 60 days, respectively, compared with control preserves, which had an excess in microbiological indicators for 21 days.