A study of combined minced meat from hydrobionts for snacks

This paper considers the developments whose application is promising for fishing industry under production of dried snack products. Fish chips are non-traditional The goal this research was to study functional and technological properties minced systems consisting fish seafood. Minced were pre-treated with special food additives improve their rheological organoleptic indicators. objects stuffed meat products which included 65% 75% pollock, 15% Pacific herring, 10% 20% A technochemical indicators showed that high-protein. They contained 30.0-34.8% protein, 2.2-3.7% lipids, 0.8-2.5% carbohydrates. made hydrobionts characterised by high water-holding capacity 74.52-90.3%, indicates good lyophilic raw materials. When studying parameters from hydrobionts, it found maximum shift tension 6.0-8.1 kPa. stickiness index 2 400-3 200 Pa, dynamic viscosity within range 650-850 Pa s (pascal seconds). effective mince mouldability 600-900 s. evaluation had sensory characteristics.