STUDY OF THE FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF FISH SEMI-FINISHED PRODUCTS WITH THE ADDITION OF HYDROBIONT PROCESSING PRODUCTS

Abstract

As part of solving the problem of providing consumers with comprehensive nutrition, various approaches to solving it by expanding the range of products using fish raw materials are being studied. The need for the development of composite semi-finished products by combining ingredients of plant origin with raw materials of animal origin with effective replacement of components of plant origin is substantiated. This approach allows you to increase the consumption of dietary fiber and reduce the calorie content of the product, while enriching the minced fish with carbohydrates (such as polysaccharides and dietary fiber), amino acids, as well as the necessary macro- and microelements. A careful study of the amino acid composition of hake muscle tissue revealed a slightly increased concentration of essential amino acids, including leucine, lysine, threonine and phenylalanine. These amino acids show a significant amount in terms of their biological value, g/100 g of protein: lysine – 11.6, methionine – 3.3 and tryptophan – 1.1. Data analysis shows a positive correlation between the pH level of fish meat and its elasticity. However, when the pH level exceeds 7.5 and becomes more alkaline, the elasticity of the meat decreases despite the release of myosin. Minced hake fish was used in our research. It was found that the addition of 3–5% of the functional additive of kelp powder led to the moisture retention capacity of the fish semi-finished product at the level of 48.6% with a pH level of 6.67. In addition, the inclusion of 4–8% of fish collagen hydrolyzate resulted in a moisture-retaining capacity of the fish semi-finished product at the level of 49.27% with a pH level of 6.04. The addition of kelp powder and fish collagen hydrolyzate to fish semi-finished products allows you to obtain products of high biological value with a juicy, appropriate texture, which corresponds to modern trends in healthy nutrition.