| Popis: |
The paper substantiates the expediency of improving the technology of cold smoking titu kippers fish. On the basis of the analysis of literary sources, the priority directions of processing fish raw materials and expanding the assortment of smoked fish are determined. An analysis of existing technologies of smoked fish products was carried out. The expediency of using spices to create a food product with improved organoleptic indicators and increased nutritional value is theoretically substantiated. The effectiveness of combining various types of spices with fish raw materials has been experimentally confirmed. Recipes of new types of smoked fish based on fish raw materials with the addition of spicy and aromatic additives have been developed. A study of organoleptic, physico-chemical indicators of quality and nutritional value of finished products was conducted. Based on the research results, the compliance of the indicators with the requirements of the standard was established. According to the organoleptic tests, the experimental samples received higher overall scores compared to the control, sample No. 2 received the highest score. As a result of the assessment using the flavor profile method, it was established that the addition of spicy and aromatic additives allows to obtain a product with high organoleptic indicators and to reduce the duration of processing of the semi-finished product with smoking smoke, which increases the safety of the finished product. Physico-chemical studies confirmed that the salt and moisture content in the developed samples correspond to the established norms. In terms of chemical composition, the control sample has the highest protein content - 25.39 ± 0.18%, the highest fat content in sample No. 3 - 12.29 ± 0.15%. The results of chemical composition studies indicate the high nutritional value of the developed product. |
