Научное обоснование использования имитационного шпика при производстве рыбных полуфабрикатов

Abstract

Fish products play an essential role in ensuring food security as one of the most important components 
 of human nutrition. Irreplaceability and special value of fish is determined by its well-balanced chemical composition. First of all, it is a source of complete protein. Currently, aquaculture is one of the fastest growing areas of bioresources development. Carp is the main object of pond fish farming in the Kaliningrad region. Processing carp with good rheological properties will have a great practical importance in the production of minced fish and its further use in semi-finished products and culinary products. One of the promising areas for the growth of processing technologies is manufacturing products ready for consumption, that is why the development of technology for semi-finished fish products from carp is very promising. Fish wastes processing has also been widely developed and used in the produc-tion of various food products. There are presented the results of determining the shelf life of semi-finished fish products (sausages) with and without fat substitute based on the sanitary-microbiological and organoleptic studies using the developed method and a 5-point scale. It has been proposed to replace pork fat by the fat substitute, according to the recipe developed by the authors. The obtained fat substitute based on sodium alginate does not melt during heat treatment and does not create an unpleasant aftertaste. At the same time, its cost is much lower than that of pork. The effect of fat substitute on organoleptic, physico-chemical (MRC) and structural-mechanical parameters (YPV) is shown. The project design documents (TC, TI) have been developed.