The use of hydrobiont collagen in the production of products based on minced fish

The influence of certain fractions fish scales (zander) used as an additive in minced meat from pollock fillets, well by-products (backbones, tails, fins) salmon obtained by separation on the physicochemical and organoleptic properties resulting semi-finished products ready-to-eat – how (meatballs). It was determined that with increase percentage adding additives to meat, mass loss meatballs after baking (combi steamer) decreased compared control (46.25% without scales) amounted (with a 10% addition three respectively 29.50; 37.30 38.83%. revealed preliminary holding (stabilization) these refrigerator at temperature 4 °C for 90 minutes, followed baking, contributed more significant reduction losses finished (46.25%) (at scale fractions) 24.00%, 18.7% 24.39%. A similar occurred manufacture separated amount 1 weight raw materials. is shown meats, ultimate shear stress (USS) mixture increases, water-holding capacity (WHC), concentration 7% tends decrease, 7 comparison control. Meatballs collagen fraction (more than 2.5 mm) 8 material had very delicate texture less pronounced fishy taste smell.