Technology of semi-finished fish products
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Дата
2021
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Анотація
The article deals with the results of the chemical composition, organoleptic
evaluation and physical and chemical changes in semi-finished minced products with
the addition of non-traditional raw materials and the establishment of their shelf life.
The expediency of combining a freshwater fish with plant material to expand the range
of biologically valuable food products is presented in the article.
It has been found, that there are processes of hydrolytic damage in the control
sample after 90 days of storage, which indicates the intensive lipid hydrolysis and the
accumulation of free fatty acids in these samples. In experimental samples a hydrolytic
damage gradually increases, and reaches its critical point only close to the end of the
shelf life.
The research has established that the use of non-traditional raw materials in a
production of semi-finished minced products allows not only to improve the technology
of production, but also to solve the problem of obtaining the product of a high
nutritional value.
The authors found that the developed technology of production of semi-finished
fish products will significantly expand the range of products of functional purpose
based on natural components, which will allow, to some extent, to expand the actual
problem of processing raw materials from domestic reservoirs in Ukraine.
Опис
Volkhova T. Technology of semi-finished fish products / T. Volkhova ; supervisor : N. Holembovska // Black Sea Science 2021 : proc. of the Intern. Competition of Student Scientific Works / Odessa National Academy of Food Technologies ; eds. B. Yegorov, M. Mardar [et al.]. – Odessa: ONAFT, 2021. – P. 64–78 : tabl., fig. – Ref.: 19 tit.
Ключові слова
cutlet, non-traditional raw materials, semi-finished products, organoleptic evaluation, sensory characteristics, technology