A. Geredchuk, V. Pasichnyi, Yu. Matsuk, V. Kostenko DEVELOPMENT OF TECHNOLOGY OF FISH CUTTED SEMI-FINISHED PRODUCTS WITH VEGETABLE ENRICHERS

نویسندگان

چکیده

The aim of the research is to substantiate scientifically recipe and technology culinary cut semi-finished products high nutritional value based on freshwater aquaculture Ukraine (silver carp) sesame seeds which contain a considerable amount plant fibers, essential amino acids, arotinoids, phytosterols, antioxidants (lignans – sesamin sesamolin) as well macro- micronutrients. Generally accepted standard methods were used determine physicochemical, functional technological organoleptic indicators quality raw materials finished products. On basis experimentally established chemical silver carp meat white spring catch, coefficients food saturation, protein flooding, proteinwater lipid-protein coefficient this calculated. It was determined that content in 6,5%, fat about 17%. Thus, lipid 0,37, corresponds medium-fat fish species with delicate texture. Nutritional analysis has shown it 46%, 13,5%, dietary fiber approximately 16,2%, indicates advisability using material an enricher. been rational meal 10% by weight fish. Improved have showen improvement properties, juiciness, reduction loss during heat treatment, significant increase (by 1,24…3,44%), 1,12…1,97% ), lipids 0,64… 2,32%) mineral residue 0,35… 1,03%). obtained positive results anable recommend developed for implementation usage restaurants.

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ژورنال

عنوان ژورنال: Naukovij vìsnik Poltavs?kogo unìversitetu ekonomìki ì torgìvlì

سال: 2023

ISSN: ['2409-6873']

DOI: https://doi.org/10.37734/2518-7171-2022-2-5