Abstract
When developing recipes for molded semi-finished fish products using secondary raw materials from juice production, it is necessary to establish the optimal composition of the minced fish system to ensure its formability. The researches on modeling the recipes of molded semi-finished fish products from minced pollock with the addition of vegetable powders by the mathematical experiment planning method using a second-order orthogonal central compositional plan for two factors were made. The optimal content of vegetable powders (apple, carrot and berry) was 10%, on average, and the mixing time of the minced system was 6 minutes. It allows to obtain a semi-finished fish product with high organoleptic characteristics and an optimal value of water-holding capacity necessary to ensure good formability of minced fish.
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