Functional and technological properties of fish farce with added amaranth and chickpea flour

Abstract

The purpose of this work is to research the functional and technological properties of Alaska Pollock farce systems with added amaranth and chickpea flour, which improve their structure. As a principal object of our research, we used frozen Alaska Pollock (Theraqra chalcoqramma), as well as amaranth and chickpea flour as structure forming additives. The article explores the influence of amaranth and chickpea-seed flour added in the proportion of 10.0% to the total raw mass input on the functional and technological properties of Alaska Pollock farce. We discovered that adding amaranth and chickpea flour is reasonable for increasing viscosity, water-binding and water-retaining capacity of farce systems. As a result, we found out that the farce compositions we developed are characterized by improved structural, mechanical, and rheological properties and sensory parameters as compared with the Alaska Pollock’s ground muscular tissue. Combined farce systems have a dense and elastic texture, good structure and high capacity to bind and retain water. The article substantiates the use of structure-forming additives from domestically produced raw to manufacture fish farce. The research conducted makes it possible to consider Alaska Pollock farce with amaranth or chickpea flour added in the proportion of 10.0% to the total raw mass input as a raw material to manufacture shaped products with improved functional and technological properties.