title: ÐÐ»Ð¸ÑÐ½Ð¸Ðµ ÑÐ°ÑÑÐ¸ÑÐµÐ»ÑÐ½ÑÑ Ð´Ð¾Ð±Ð°Ð²Ð¾Ðº Ð½Ð° ÑÐµÐºÑÑÑÑÑ Ð¸ ÑÑÐ½ÐºÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½ÑÐµ ÑÐ²Ð¾Ð¹ÑÑÐ²Ð° ÑÑÐ±Ð½ÑÑ Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÐ¾Ð²
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: Influence of vegetable additives on the texture and functional properties of fish semi-finished products
Creators: name: ÐÐ¸Ð¼Ð°ÑÐ¸Ð½Ð°, ÐÐºÐ°ÑÐµÑÐ¸Ð½Ð°
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: 2023
Subjects: Ð¿ÑÐ¸Ð»Ð»Ð¸ÑÐ¼
ÑÐ¸ÑÐ¾Ð²Ð°Ñ Ð¼ÑÐºÐ°
Ð½Ð°Ð¿Ð¾Ð»Ð½Ð¸ÑÐµÐ»Ð¸
ÑÑÐ±Ð¾ÑÐ°ÑÑÐ¸ÑÐµÐ»ÑÐ½ÑÐµ Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÑ
ÑÐµÐºÑÑÑÑÐ°
Ð¾Ð¿ÑÐ¸Ð¼Ð¸Ð·Ð°ÑÐ¸Ñ ÑÐµÑÐµÐ¿ÑÑÑ
Ð¾Ð±Ð¾Ð±ÑÐµÐ½Ð½ÑÐ¹ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ñ ÐºÐ°ÑÐµÑÑÐ²Ð°
ÑÐµÐ¿Ð»Ð¾Ð²Ð°Ñ Ð¾Ð±ÑÐ°Ð±Ð¾ÑÐºÐ°
ÑÑÐ¾ÐºÐ¸ Ð³Ð¾Ð´Ð½Ð¾ÑÑÐ¸
psyllium
rice
flour ingredients
semi-finished fish products
texture
optimization
total quality index
cooking
expiry date

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description: This paper is devoted to the design of recipes for fish borax semi-finished products with additives as fillers psyllium and rice flour to improve the texture characteristics. The aim of the paper is to develop the technology of fish and bread semi-finished products and culinary products with the use of rice flour and psyllium as fillers. The graduate qualification work includes a review of domestic and foreign literature, in which the use of psyllium and rice flour in the technology of fish-fastened semi-finished products and culinary products as additives that improve the texture of chopped semi-finished products from frozen fish is substantiated. In the experimental part the description of objects and used methods of research is given, the description of the experiment on development of recipes for fish-fastened semi-finished products with the addition of psyllium and rice flour as fillers to improve the texture characteristics of fish semi-finished products is given. The results of the research of functional and technological characteristics of the used fillers and deformation characteristics of the received fish mince with additives with the use of the modified method are given. During the recipe designing the optimization and response parameters are selected for making the plan of the full factorial experiment for designing of the formulas of fish mincemeat semi-finished products. Importance coefficients have been selected taking into account the significance of the obtained experimental results for the calculation of the generalized organoleptic quality index. The description of technological operations on production of fish-fastened semi-finished products with the use of rice flour and psyllium is given. The work was carried out on the basis of the laboratories of the Higher School of Biotechnology and Food Production, the Graduate School of Service and Trade, "BALTIK FOODS" Ltd. and "Predpriyatiye Catering" Ltd. Statistical processing of the experimental data was performed using Statgrafics 16.1 Ð¸ Microsoft Excel.