Влияние ряда натуральных растительных добавок на органолептические и реологические характеристики фарша и готовых колбасных изделий из клариевого сома

Abstract

Minced fish manufacturing and producing various products from it are recognized as one of the promising trends, since it is possible to process not only valuable fish species, but also fish with a reduced market value or small size. The technology for the production of minced fish allows using not only minced fish meat, but also fillers of various nature. Developing multicomponent minced fish products is becoming more important every year. Using the aquaculture species in the industrial production of fish products will expand the raw material base, as well as enrich the range of products. The advantages of using clarid catfish meat include: no scales, tasty meat, relatively low cost of the raw material. This object is gaining more and more popularity among Russian fish farmers. This is due, inter alia, to an increase in the volume of aquaculture production. Improving the quality of products obtained from minced fish is possible due to the introduction of various fillers, structure-forming agents, dietary fibers, and various protein fortifiers. All this makes it possible to improve the organoleptic, physicochemical and rheological characteristics of the finished product, as well as to increase the biological value. The use of structure-regulating additives in the production of fish products allows to improve their properties, as well as create a large number of various recipes. There have been shown the results of studies of the effect of natural vegetative fillers, such as wheat flour, corn starch, corn flour, rice flour, flaxseed flour, whole grain spelled flour on the rheological characteristics of raw minced clary catfish and organoleptic characteristics of thermally processed samples. According to the combination of rheological and organoleptic indicators, the recommended samples for further research are samples with the addition of corn starch, flaxseed, corn and rice flour.