Влияние на показатели качества рыборастительных продуктов жирности рыбного сырья

Abstract

The article presents data on studying the influence of the fat content in fish raw materials on the organoleptic parameters of fish and vegetable products (snacks) and their nutritional value. These data are of interest to devel-opers of new types of fish and vegetable products (snacks). During the research, the following stages have been highlighted: determining the chemical composition of fish raw materials, organoleptic evaluation of finished products, assessment of the nutritional value of the finished product. For the preparation of fish and vegetable products (snacks), tilapia minced meat with 1.5% fat and silver carp minced meat with 7.4% fat were used. Carrots and beets were used as additional ingredients enriching the product with vitamins, macro- and microelements, dietary fibers and giving it a pleasant color. Corn flour and Poltava groats were also used enriching the product with nutrients and giving elasticity to the fish and vegetable mass in the process of mixing and molding. To assess the organoleptic characteristics of the finished product, a 5-point scale was developed and a taste profilogram was built. As a result of the research, it was found that the fish and vegetable product (snack) from minced silver carp with fat content of 7.4% has a specific flavor, but has a higher crispness and a shiny surface. And that from minced tilapia with fat content of 1.5% actually has no specific fish flavor, but is less crunchy and has a pale surface. The fish and vegetable product with beetroot has a more pleasant saturated color than that with carrots. The energy value of a fish and vegetable product containing minced silver carp meat is 40% higher than that containing minced tilapia.