Влияние растительных порошков, полученных из продуктов переработки плодоовощного сырья, на технологические свойства рыбных фаршей

Abstract

The influence of vegetable powders obtained from pomace (secondary raw materials in the production of directly squeezed juices) on the technological properties of minced pollock, cod and Baltic herring has been proved. Experimental data obtained indicate the increased water-retaining capacity of minced fish. The water-retaining capacity of minced cod and pollock meat increases by 14-15 units, when apple and carrot powders are added; when powder from berries is added, it increases by 8-9 units. The water-retaining capacity of minced herring meat with adding the apple and carrot powders increases by 11-12 units; with adding the berry powder it increases by 8.3 units. The change in the index of water-holding capacity of minced fish with the addition of vegetable powders in the process of refrigeration was studied. It was found that after defrosting, the water-retaining indicator of control samples of minced fish decreased by an average of 3.2-3.5 units, while the decrease in this indicator for minced meat with adding the vegetable powders does not exceed 1.4 units. Minced meat with adding the apple powder is most resistant to changes in the state of moisture aggregation. It has been found that introducing 10% of the vegetable powders into the minced meat can reduce losses under heat treatment when bringing the products to culinary readiness compared to the control sample: apple and carrot powders - by 15-20%, berry powder - by 8-10%. The effect of vegetable powders on the water activity index in minced fish was studied. Due to introducing the vegetable powders into the minced meat the water activity indicator is found to decrease compared to the control sample: apple and carrot powders - by 0.5%, berry powder - by 0.2%.