Abstract
The necessity of developing new energy-saving technologies for integrated deep processing of fish raw materials is substantiated. The results of a study of functional technological indicators of fish minced systems using protein supplements based on salmon skin are presented. Rational parameters of drying fish raw materials are determined, which allow to maintain its high nutritional and biological value. The technology of fish snacks based on dried fish raw materials using a protein supplement from salmon skin has been developed. Object of research: development of a technology for the production of fish snacks with protein supplement. Investigated problem: obtaining an affordable food product with an increased amount of protein. The main scientific results: possible ranges of the concentration of protein supplements in the technological process are identified and the parameters of the production process are determined. It is shown that increasing the concentration of protein supplements reduces the duration of the sublimation process for the production of fish snacks. In particular, increasing the concentration of protein supplements to 15 % makes it possible to increase the amount of mineral and protein substances. Scope of practical use of the research results: food industry enterprises specializing in the processing of fish raw materials. Innovative technological product: the technology for the production of fish snacks enriched with protein raw materials can prevent the development of peritonitis and chronic exacerbations in patients with the gastrointestinal tract. Scope of the innovative technological product: fish processing complex in the field of food production, clinical practice of using fish snacks for the prevention of chronic diseases of the gastrointestinal tract.
Highlights
In the context of the aggravated environmental situation, the issue of public health is acute
If the daily diet is not followed, chronic diseases become aggravated, Crohn’s syndrome occurs, when ulcers appear throughout the intestines, which leads to surgical pathology
This level of replacement is due to the fact that the introduction of a protein supplement in an amount of less than 5 % does not significantly affect the technological and organoleptic characteristics and biological value of the finished product, and the introduction of more than 15 % leads to a deterioration in organoleptic characteristics and the appearance of limiting amino acids
Summary
In the context of the aggravated environmental situation, the issue of public health is acute. It is known that human health is almost 40 % dependent on the quality of food products, in particular, their nutritional, energy and biological value. Humanity has been suffering from a lack of complete protein, the source of which, as it is known, is mainly raw materials of animal origin, in particular meat, fish, milk and eggs [1, 2]. Namely fish raw materials, can play a positive role in the treatment of postoperative patients, especially for patients with acute chronic pathology of the abdominal organs. Improper nutrition and inadequate daily diets affect the intestines, forming ulcers, which in turn can lead to peritonitis. If the daily diet is not followed, chronic diseases become aggravated, Crohn’s syndrome occurs, when ulcers appear throughout the intestines, which leads to surgical pathology
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