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June 18, 2026VESTNIK OF ASTRAKHAN STATE TECHNICAL UNIVERSITY SERIES FISHING INDUSTRYOpen Access

Influence of hydrobiont adhesion on their interaction with various materials during the production of certain types of fish products

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Authors

VKViktor Vladimirovich KoganMKMarina Vladimirovna Kogan

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Overview

Randomized trial examines adhesion effects on minced fish products, indicating implications for manufacturing efficiency.

Key Points

  • This study aims to investigate how adhesion affects the quality of minced fish products during production.
  • Empirical analysis of adhesive properties in various fish raw materials and contacting materials.
  • Examination of technological parameters including adhesive pressure, duration of mixing, and angular velocity.
  • Experimental studies employing mechanical mixers to analyze structural and mechanical properties of minced fish.
  • Increased adhesive pressure improves moisture content and overall quality of minced fish products.
  • Variable results based on the type of contacting materials used during the manufacturing process.
  • Higher angular velocity of mixing leads to enhanced structural properties of minced fish, affecting texture and taste.

Cite This Study

Kogan et al. (2026) studied this question.

synapsesocial.com/papers/6a338ba9630953a74978d374https://doi.org/10.24143/2073-5529-2026-2-130-138
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