Технология и качество сушено-вяленой продукции из водных биологических ресурсов поликомпонентного состава

Abstract

The technology of chips production from aquatic biological resources of a polycomponent composition is considered, the formulations of minced meat and curing mixtures for their production are developed. An assess-ment of the quality of finished products was carried out. Chips were made from crushed tissues of hydrobionts. Recipes for minced meat for chips production were developed. It became possible to manufacture products with high nutritional value. Various salting mixtures were prepared for the processing the minced meat. The functional and technological properties of minced meat were improved. There were obtained products with a variety of or-ganoleptic characteristics. Modes of exposure of minced meat in salted mixtures are substantiated: the ratio of minced meat and salted mixture is 2 : 1, the duration of salting is from 60 to 90 minutes (depending on the recipe of the minced mixture at a temperature of 15 °C). The modes of drying in a convection drying chamber at a tem-perature of 55 °C, air velocity of 0.8 m/s, air humidity of 50%, for 5-6 hours are substantiated. The chemical composition of the finished product was studied: it contained of 51.3-63.7% protein, 1.5-7.2% lipids, 0.4-2.5% carbohydrates, 15.3-19.4% minerals, 16.5-23.2% water depending on the formulation. The energy value of chips was determined: it amounted to 259.40-295.2 kcal. It is substantiated that he shelf life of chips packed in bags of polymeric materials under vacuum and without it does not exceed 6 months. The product was assessed by mi-crobiological parameters and by the content of heavy metals, radionuclides, pesticides, and other chemical pollu-tants in it, which showed its compliance with the requirements and norms of the current technical regulation. The organization's standard for finished products STO 00471515-082-2020 “Dried-cured products from aquatic biological resources” was developed and approved.