STUDY OF THE NUTRITIONAL AND BIOLOGICAL VALUE OF IMPROVED GUALITY PRESERVES

Abstract

In the work, based on the study of literary sources, regarding the chemical composition of cranberry and elderberry, the prospect of developing the recipe composition and technological scheme for the production of fish preserves is determined. A characteristic feature of the new type of preserves developed by us is that fresh juice from elderberries and cranberries was used as a fruit filling. To make preserves, we marinated vegetable raw materials in a solution containing: water – 65.77 %, vinegar 9 % – 18.42 %, sugar – 13.5 %, salt – 2.63 %. The ratio of vegetable raw materials: marinade was 1:1.5. The readiness of the product at the end of pickling was determined by titrated acidity (0.3 %). Dill was crushed and dried in an oven at a temperature of 102 ± 2 °C. The analysis of the mineral content of preserves confirmed the presence of a wide range of macro- and microelements in their composition. The mineral composition of experimental samples of preserves is more enriched compared to the control sample, which can be explained by the various qualitative content of mineral compounds in plant raw materials. The fat content in ready-made preserves ranged from 3.21 to 4.18 %, which has a positive effect on the taste properties of the product. According to the content of mineral substances, the experimental samples differ in comparison with the control. In our opinion, this is explained by the fact that herbal supplements contain a wide range of mineral substances, which helps to optimize the mineral composition of ready-made preserves. Based on the results of the evaluation of the organoleptic indicators of experimental samples of preserves, it was concluded that plant additives and spices contribute to the formation of a pleasant, characteristic, harmonious taste and smell of finished preserves, and also have a positive effect on their structural and mechanical properties, in particular on consistency. Studies have shown that the lack of nicotinic acid in the human body leads to impaired functions of the digestive tract, cardiovascular system, and mental disorders, and it is also involved in the metabolism of fats, proteins, amino acids, purines, tissue respiration, glycogenolysis, and synthetic processes. The largest amount of niacin was found in fish preserves with elderberry and cranberry, 0.62 and 0.51 mg, respectively.