| Issue |
E3S Web Conf.
Volume 460, 2023
International Scientific Conference on Biotechnology and Food Technology (BFT-2023)
|
|
|---|---|---|
| Article Number | 01009 | |
| Number of page(s) | 9 | |
| Section | Food Microbiology and Safety | |
| DOI | https://doi.org/10.1051/e3sconf/202346001009 | |
| Published online | 11 December 2023 | |
Variety of canned pastes from cod and its liver with improved quality
1 Murmansk Arctic University, Food Production Technology Department, 183010, Murmansk, Russia
2 Murmansk Arctic University, Chemistry Department 183010, Murmansk, Russia
* Corresponding author: volchenkovi@mstu.edu.ru
A series of canned pastes based on cod and its liver has been developed by choosing and optimizing its formulation. There are canned pastes from cod with mustard sauce and sour cream, from cod liver and carrot, from cod liver, vegetables and mushrooms, from cod liver and chicken meat. The chemical and fatty acid compositions of last paste have been determined, they have shown ratio of ω-3 to ω-6 about 1:2.5 which can have preventive and therapeutic effect.
© The Authors, published by EDP Sciences, 2023
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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