A NEW PRODUCT WITH FUNCTIONAL PROPERTIES FROM FISH RAW MATERIALS WITH PLANT COMPONENTS

doi: 10.25712/ASTU.2072-8921.2021.02.018

Abstract

Fish minced products are a good basis for creating functional products, as they are suitable for conventional and specialized food. Fish minced products are easy to manufacture and are in high demand in the consumer market as a result of this it is advisable to expand the range of fish chopped products by making various fillers and additives. Vegetable raw materials such as broccoli cabbage and extrusion bran represent a failure of sources of dietary fiber, minerals and vitamins can be used as independent products as well as as functional additives for a variety of foods, including fish chopped products.

The use of non-traditional functional raw materials to improve the quality of fish chopped products is a relevant technique for expanding the range of products. In these studies, a formulation of fish minced products of functional purpose was developed with a different percentage of the total mass of minced broccoli cabbage and wheat bran extrudate. The amount of raw materials added was: in sample No. 1 – 5 % and 8 %, in sample No. 2 – 8 % and 10 %, in sample No. 3 – 12 % and 12 %  broccoli cabbage and bran extrusion treatment, respectively. According to the results of studies and calculations, the most qualitative is the sample No. 2, as it has high rates of food, energy and biological value. Also, the organoleptic analysis of the finished product showed that the sample No. 2 is not inferior in characteristics of organoleptic evaluation in comparison with the control sample.