A study of combined minced meat from hydrobionts for snacks
| Autor: | Dementieva Natalia Valerievna, Boitsova Tatiana Maryanovna, Bogdanov Valeryi Dmitrievich |
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| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: | |
| Zdroj: | Czech Journal of Food Sciences, Vol 39, Iss 2, Pp 140-148 (2021) |
| Druh dokumentu: | article |
| ISSN: | 1212-1800 1805-9317 |
| DOI: | 10.17221/264/2020-CJFS |
| Popis: | This paper considers the developments whose application is promising for the fishing industry under the production of dried snack products. Fish chips are non-traditional dried products. The goal of this research was to study the functional and technological properties of minced systems consisting of fish and seafood. Minced systems were pre-treated with special food additives to improve their rheological properties and organoleptic indicators. The objects of research were stuffed meat products which included 65% to 75% of pollock, 15% of Pacific herring, and 10% to 20% of seafood. A study of technochemical indicators showed that minced systems were high-protein. They contained 30.0-34.8% of protein, 2.2-3.7% of lipids, and 0.8-2.5% of carbohydrates. Minced systems made of hydrobionts are characterised by the high water-holding capacity of 74.52-90.3%, which indicates good lyophilic properties of raw materials. When studying the rheological parameters of minced systems from hydrobionts, it was found that the maximum shift tension was 6.0-8.1 kPa. The stickiness index was 2 400-3 200 Pa, the dynamic viscosity was within the range of 650-850 Pa s (pascal seconds). The effective viscosity index for fish mince with good mouldability is 600-900 Pa s. The organoleptic evaluation showed that minced systems from hydrobionts pre-treated with food additives had high sensory characteristics. |
| Databáze: | Directory of Open Access Journals |
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