Перегляд за Автор "Kyslytsia, Y."

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  • Документ
    Improvement of fish snacks technologies with the application of biotechnological fat removal
    (2020) Sapozhnik, G.; Kyslytsia, Y.
    The work contains research aimed at developing an enzymatic method for removing subcutaneous fat in fish snack technology. Based on the results of the research, a technological scheme for the production of snacks from small Azov-Black Sea fish was developed. The paper also describes the recipe and technology of freshwater fish snacks. Currently, fish snacks are popular with consumers. But in the conditions of fierce market competition the priority activity is the development of new raw materials, improving the taste characteristics of snacks and increasing the shelf life of finished products. The most widespread industrial fish species of Ukraine that are caught in sufficient numbers there are Azov-Black Sea fishes Sprattus sprattus and Engraulis encrasicolus. The main problem in the production of quality snack products from these raw materials is the fat content of fish. Oxidation of the subcutaneous layer of fat leads to the appearance of odor and taste, that is, to reduce the shelf life of the product. One of the possible ways to solve the problem is to remove the lipids biotechnologically. For economic viability, the process of removing the subcutaneous fat was performed using a complex of plant lipolytic enzymes extracted from wheat bran (Тechnical conditions of Ukraine 46.22.014-95) – flour milling by-products, which are a solid shell of grain obtained by grinding grain and sorting by size and weight.