Changes of fraction content of proteins of muscular tissues of crabs in production of frozen products
On Russian market products from crabs are presented mainly by frozen-cooked and simply frozen limbs and frozen-cooked meat of crab. In process of technological treatment of raw materials from crustaceans main attention is paid to changes of protein. On stage of denaturation of protein significantly influence factors, determining conditions and periods of storage of final products. In result instead of expected juicy and delicate consistency consumer receives dry fibrous mass with irrelevant after-taste and aroma. With aim to investigate methods of technological treatment, used in production of assortment of products from crabs as well as conditions and periods of storage of final products, has been fulfilled analysis of current normative technical documentation. Has been investigated influence of technological treatment and following refrigerant storage on fraction content of proteins of muscular tissues of king crab. Received data shows that frozen-cooked products, manufactured from raw crab, keeps more high qualitative indices in process of refrigerant storage comparing to analogical products, produced from simply frozen semi-product.