title: Ð¤Ð¾ÑÐ¼Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ðµ Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÑÑÐºÐ¸Ñ ÑÐ²Ð¾Ð¹ÑÑÐ² Ð¸ Ð¾ÑÐµÐ½ÐºÐ° ÐºÐ°ÑÐµÑÑÐ²Ð° ÑÑÐ±Ð½Ð¾Ð¹ ÑÐ¾ÑÐ¼Ð¾Ð²Ð°Ð½Ð½Ð¾Ð¹ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ð¸ Ð¿Ð¾Ð²ÑÑÐµÐ½Ð½Ð¾Ð¹ Ð¿Ð¸ÑÐµÐ²Ð¾Ð¹ ÑÐµÐ½Ð½Ð¾ÑÑÐ¸
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¼Ð°Ð³Ð¸ÑÑÑÐ°
titleType: Subtitle
title: Formation of consumer properties and quality assessment of fish molded products of high nutritional value
Creators: name: ÐÑÑÐµÑÑÐ²ÐµÐ½ÐºÐ¾, ÐÐ°ÑÐ³Ð°ÑÐ¸ÑÐ°
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2019
Subjects: Ð¢Ð¾Ð²Ð°ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð¸Ðµ
ÑÑÐ±Ð½Ð°Ñ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ñ
Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÑ
Ð¿Ð¸ÑÐµÐ²Ð°Ñ ÑÐµÐ½Ð½Ð¾ÑÑÑ
Ð¼Ð¸Ð½ÑÐ°Ð¹
Ð¾Ð±Ð¾Ð³Ð°ÑÐ°ÑÑÐ°Ñ Ð´Ð¾Ð±Ð°Ð²ÐºÐ°
ÐºÐ¸Ð½Ð¾Ð°
ÐºÐ°ÑÐµÑÑÐ²Ð¾

description: Ð¦ÐµÐ»ÑÑ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ ÑÐ²Ð»ÑÐ»Ð¾ÑÑ ÑÐ¾ÑÐ¼Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ðµ Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÑÑÐºÐ¸Ñ ÑÐ²Ð¾Ð¹ÑÑÐ² ÑÑÐ±Ð½Ð¾Ð¹ ÑÐ¾ÑÐ¼Ð¾Ð²Ð°Ð½Ð½Ð¾Ð¹ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ð¸ Ð¿Ð¾Ð²ÑÑÐµÐ½Ð½Ð¾Ð¹ Ð¿Ð¸ÑÐµÐ²Ð¾Ð¹ ÑÐµÐ½Ð½Ð¾ÑÑÐ¸ Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½Ð¾Ð¹ Ð´Ð»Ñ Ð·Ð´Ð¾ÑÐ¾Ð²ÑÑ Ð»ÑÐ´ÐµÐ¹ Ð¸ ÐµÐµ ÑÐºÑÐ¿ÐµÑÑÐ¸Ð·Ð° ÐºÐ°ÑÐµÑÑÐ²Ð°.
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description: The aim of the study was the formation of consumer properties of fish molded products of increased nutritional value safe for human health and its quality examination.
Final qualifying work consists of three sections. The first section describes the main factors affecting the quality of fish molded products, quality requirements. The second section is devoted to the review of the market and fish products, analysis of the range of fish products sold in commercial enterprises and identification of consumer preferences in the segment of fish semi-finished products and culinary products. The stages of experiment planning, objects and methods of re-search are presented in the third section. The choice of fish raw materials and enriching additives in the form of quinoa to create semi-finished products of increased nutritional value is justified. Experimental studies of the new product on organoleptic, physico-chemical and microbiological parameters were carried out. Conclusions are drawn and recommendations for a network of public catering are developed.