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Justification of the recipe and technology for dried fish-vegetable snacks based on thermomodified Baltic bream tissues

DOI: 10.17586/1606-4313-2020-19-1-52-59
UDC 664.951(075.8)

Justification of the recipe and technology for dried fish-vegetable snacks based on thermomodified Baltic bream tissues

Mezenova O. Ya., Barotova Madina A., Bedareva Olga M. , Shenderyuk V. I.

For citation: Mezenova O.Ja., Barotova M.A., Bedareva O.M., Shenderyuk V.I. Justification of the recipe and technology for dried fish-vegetable snacks based on thermomodified Baltic bream tissues. Vestnik Mezhdunarodnoi akademii kholoda. 2020. No 1. p.52-59

Abstract
The research is aimed at solving the main tasks of the fishery – increasing the complexity of using fish raw materials, expanding the range of stuffed products, and improving their quality. The research is aimed at developing a technology and recipe for the production of fish-growing snacks "Fishsnack" based on thermomodified bream tissues enriched with additives from apple cake and fish-bone mass. A mathematical model of the fish-vegetable snack recipe was obtained, which represents the dependence of the organoleptic evaluation of dried snacks on the mass of bone additive and apple cake, and their optimal values were estimated. Organoleptic and physico-chemical characteristics of apple pomace and bone mass are characterized. The technology of manufacturing fish-growing snacks based on thermomodified Baltic bream tissues is proposed. The chemical composition, energy, and biological value of the finished products are justified. The functionality of snacks in terms of calcium and phosphorus content is shown. The cost of 100 g of snacks is justified and the prospects for their production in the Kaliningrad region are shown. The finished product is recommended for athletes and people with an active lifestyle, school children, young people, the elderly, as well as as a radioprotective food.

Keywords: high-temperature hydrolysis, Baltic bream, mathematical planning and optimization of the experiment, fish-vegetable snacks, apple pomace.

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