Development of Fish Products Technology with Using Food Supplements from Fish Remaining Feedstock

Abstract

The article describes the technology for the production of chopped fish products from blue whiting with the use of food additives from secondary fish raw materials. The sociological survey results and analysis of Murmansk city population nutritional structure are presented and the main factors that affect the choice of fortified foods are identified. The basic formulation of chopped fish products with the introduction of biologically active mineral components is developed and its optimization is carried out by computer simulation. To search close to optimal for a mineral composition that, taking into account the high organoleptic and rheological characteristics, a high orthogonal rototable by mathematical modeling method. The results were processed Datafit 9.0 computer program by generally accepted statistical methods. The experimental results of the chemical composition of chopped fish products and their caloric value are presented. As a result of the studies, a technological scheme and recipe for chopped fish products from Northern Basin underutilized raw materials such as blue whiting with the secondary fish raw materials additives was developed. Experimentally was obtained, that the using a cutlet portion with the 15% addition from its net weight exceeds the daily share of calcium intake, which is unacceptable due to the presence of other food products containing it in the consumers daily diet. The previously developed optimization recipe for chopped blue whiting products with the fish bones flour addition based on organoleptic and structural-mechanical indicators obtained by mathematical modeling methods allowed us to establish the optimal ratio of the introduced components.