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Kovaleva, O., Dvoryankina, C., & Volchenko, V. (2020). Developing New Foodstuffs Using Microwave-cooked Cod Liver and Its Oil. KnE Life Sciences, 5(1), 131–140. https://doi.org/10.18502/kls.v5i1.6035

https://doi.org/10.18502/kls.v5i1.6035

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authors

  • Olga Kovaleva

    Olga Kovaleva

    Department of Food Production Technology, Murmansk State Technical University, Murmansk, Russia
  • Christina Dvoryankina

    Christina Dvoryankina

    Department of Food Production Technology, Murmansk State Technical University, Murmansk, Russia
  • Vasily Volchenko

    Vasily Volchenko

    Department of Food Production Technology, Murmansk State Technical University, Murmansk, Russia

Published Date

  • Jan 15, 2020

Developing New Foodstuffs Using Microwave-cooked Cod Liver and Its Oil

KnE Life Sciences / International Applied Research Conference «Biological Resources Development and Environmental Management» / Pages 131–140

Abstract

The non-sterilized cooked cod liver has been used as a novelty in the technology of culinary and making of sausage products. This cod liver has been cooked using microwave processing. The semi-finished cod liver oil separated during such microwave treatment has been also used for preparing such production. As for cooked boiled sausages, pork heart and venison have also been used in the composition with a view to enrich the nutritional value.

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