Technology of semi-finished fish products

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dc.contributor.authorVolkhova, T.
dc.date.accessioned2021-04-29T13:05:07Z
dc.date.available2021-04-29T13:05:07Z
dc.date.issued2021
dc.descriptionVolkhova 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.ru_RU
dc.description.abstractThe 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.ru_RU
dc.identifier.urihttps://card-file.ontu.edu.ua/handle/123456789/17531
dc.language.isoen_USru_RU
dc.subjectcutletru_RU
dc.subjectnon-traditional raw materialsru_RU
dc.subjectsemi-finished productsru_RU
dc.subjectorganoleptic evaluationru_RU
dc.subjectsensory characteristicsru_RU
dc.subjecttechnologyru_RU
dc.titleTechnology of semi-finished fish productsru_RU
dc.typeArticleru_RU
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