РАЗРАБОТКА РЫБОРАСТИТЕЛЬНЫХ ПИЩЕКОНЦЕНТРАТОВ (СНЕКОВ) ИЗ РЫБ ВНУТРЕННИХ ВОДОЕМОВ

Abstract

Introduction. Concentrated food products are in great demand for their lengthy storage time, high nutritional value and full readiness for consumption. The range of existing concentrated food products derived from fish is limited by the presence of intermuscular bones, high rates of fish oil oxidization, and by pronounced specific taste and flavor, usually undesirable by the consumers. These reasons contribute to the relevance of the exploration of possible ways to improve marketability and consumer appeal of minced fish and the development of recipes for the mixed fish- and plant-based concentrated food products derived from it. This work is aimed at the development of formulations for the mixed fish- and plant-based concentrated food products (snacks) derived from preprocessed fish mince with improved organoleptic and rheological properties. Over the course of this research, established and currently accepted research methods have been used. Results. It has been found out that rinsing fish mince with 1 % aqueous solution (aqueous system) based on mustard powder allows for the improvement of its texture, color, flavor and taste. With the use of mathematical modeling, optimal proportions (by weight) for the main components of the mixed fish- and plant-based concentrated food products have been identified: fish mince (70–85 %), wheat bran (9–10 %), carrot powder (5 %), and beet powder (10 %). Conclusion. It has been established that 1 % aqueous solution (aqueous system) of mustard powder can be used as a rinsing solution for fish mince to ensure its fresh flavor with pleasant mustard undertones, as well as vastly improved color and texture. The optimized weight percentages of the main components (fish mince, wheat bran, powdered carrot and beet) made it possible to obtain concentrated food products with attractive organoleptic properties.