Improvement of technology of preserves from freshwater fish species
Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies
Сhanges in the structure of the fishery, the general trend of decreasing catches of traditional marine fish species, increasing the number of freshwater fish as aquaculture facilities necessitates the improvement of complex technologies for processing raw materials and expanding the range of food products from freshwater fish. One of the promising areas for solving these problems is the development of technology for preserves from freshwater fish and based on the principles of food
... by enriching them with plant ingredients. The use of spicy-aromatic roots in the future is one of the priority areas of research. Substantiated and developed is of technology of freshwater fish preserves of increased biological value using spice-aromatic roots (parsley, ginger and horseradish), which solves the problem of production of optimized foodstuff according to the nutritive and biological value indicators. The necessity of using freshwater fish and aromatic roots in technology of preserves is grounded. Based on organoleptic analysis the compatibility of freshwater fish and spice-aromatic roots as part of preserves is determined. The results of studies of the chemical, fatty acid, amino acid and mineral composition of preserves and the assessment of their safety are presented. The preserves made modified by vegetative ingredient had the plastic and dense consistency on their cut. The positive results of their organoleptic analysis evidenced expediency of adding of proposed vegetative ingredient to fish. The conditions of preprocessing of salted semi-finished product with the aim of its further maturation as part of preserves is theoretically grounded and experimentally confirmed. The expediency of combining a freshwater fish with plant material to expand the range of biologically valuable food products is presented in the article. The proposed formulations of fish-based preserves products would permit to spread the assortment of dietetic products. The second positive effect of application vegetative raw materials in minced fish masses is finding one of more method of reprocessing the freshwater fish. The R&D work we performed would be continued and should include the stage of development and optimization the technologies of producing the fish products modified by vegetative raw.