Study of the influence hygrothermal treatment regimes on sensory and biochemical parameters of the semi-aquatic

The paper is studied on the effect of low temperature hygrothermal processing sensory and biochemical semi squid and carp, after vacuum-packed in plastic bags. The study of these parameters is carried out on odor "MAG-8" with the methodology of "electronic nose". The authors found that in the resulting product is more preserved native acid, polar, nitrogen-containing compounds, reduces the content of compounds that are formed during traditional processing - esters arena.