The effects of processing technologies and preparation on the final quality of fish products
Identifikátory výsledku
Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12520%2F15%3A43888551" target="_blank" >RIV/60076658:12520/15:43888551 - isvavai.cz</a>
Výsledek na webu
<a href="http://www.sciencedirect.com/science/article/pii/S0924224415000965#" target="_blank" >http://www.sciencedirect.com/science/article/pii/S0924224415000965#</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.tifs.2015.04.003" target="_blank" >10.1016/j.tifs.2015.04.003</a>
Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
The effects of processing technologies and preparation on the final quality of fish products
Popis výsledku v původním jazyce
The most important processing technologies used for fish and their effect on the product quality are reviewed. Among the traditional processes are smoking, salting, drying and their combinations as well as marinating. Canning, sous-vide cooking, preparation of surimi and ready-to-eat products belong to the technologies of modern times. In addition, also the effects of the preparation of fish at home and some specialties like fermented and graved fish are included. It is stressed that the quality of fishproducts will be influenced by each action during processing and preparation. It is important to adapt the processes to the special requirements that easily spoiled products as fish have. If processing techniques are applied in an innovative way, quality products with high nutritional value will be achieved. Dialogue with the industry and the consumers is needed to assure a high nutritional value and quality of the final fish products.
Název v anglickém jazyce
The effects of processing technologies and preparation on the final quality of fish products
Popis výsledku anglicky
The most important processing technologies used for fish and their effect on the product quality are reviewed. Among the traditional processes are smoking, salting, drying and their combinations as well as marinating. Canning, sous-vide cooking, preparation of surimi and ready-to-eat products belong to the technologies of modern times. In addition, also the effects of the preparation of fish at home and some specialties like fermented and graved fish are included. It is stressed that the quality of fishproducts will be influenced by each action during processing and preparation. It is important to adapt the processes to the special requirements that easily spoiled products as fish have. If processing techniques are applied in an innovative way, quality products with high nutritional value will be achieved. Dialogue with the industry and the consumers is needed to assure a high nutritional value and quality of the final fish products.
Klasifikace
Druh
J<sub>x</sub> - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)
CEP obor
GM - Potravinářství
OECD FORD obor
—
Návaznosti výsledku
Projekt
Výsledek vznikl pri realizaci vícero projektů. Více informací v záložce Projekty.
Návaznosti
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach
Ostatní
Rok uplatnění
2015
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název periodika
Trends In Food Science & Technology
ISSN
0924-2244
e-ISSN
—
Svazek periodika
44
Číslo periodika v rámci svazku
2
Stát vydavatele periodika
GB - Spojené království Velké Británie a Severního Irska
Počet stran výsledku
15
Strana od-do
131-146
Kód UT WoS článku
—
EID výsledku v databázi Scopus
—