title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ ÑÑÐ½ÐºÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½Ð¾Ð³Ð¾ Ð¿Ð°ÑÑÐµÑÐ° Ð¸Ð· Ð²ÑÐ¾ÑÐ¸ÑÐ½ÑÑ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¾Ð² Ð¿ÐµÑÐµÑÐ°Ð±Ð¾ÑÐºÐ¸ ÑÑÐ±Ð½Ð¾Ð³Ð¾ ÑÑÑÑÑ
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: Development of technology for functional pate from secondary products of fish raw materials processing
Creators: name: ÐÐ¸ÑÐ°Ð¹Ð»Ð¾Ð²ÑÐºÐ¸Ð¹, ÐÐ»ÐµÐ±
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: 2024
Subjects: ÐÐ¸Ð¾ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ñ
ÑÑÐ½ÐºÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½ÑÐ¹ Ð¿ÑÐ¾Ð´ÑÐºÑ
ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ñ
Ð¼Ð¾Ð»Ð¾ÐºÐ¸ ÑÐµÐ»ÑÐ´Ð¸
Ð±ÑÑÑÐ½Ð¸ÐºÐ°
Ð°Ð½ÑÐ¾ÑÐ¸Ð°Ð½Ñ
Ð¿Ð°ÑÑÐµÑ
functional product
technology
milt of herring
lingonberries
anthocyanins
pate

description: Ð ÑÐ°Ð±Ð¾ÑÐµ Ð¿ÑÐµÐ´ÑÑÐ°Ð²Ð»ÐµÐ½Ð° ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ ÑÑÐ½ÐºÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½Ð¾Ð³Ð¾ ÑÑÐ±Ð½Ð¾Ð³Ð¾ Ð¿Ð°ÑÑÐµÑÐ°, Ð¸Ð·Ð³Ð¾ÑÐ¾Ð²Ð»ÐµÐ½Ð½Ð¾Ð³Ð¾ Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð²ÑÐ¾ÑÐ¸ÑÐ½Ð¾Ð³Ð¾ Ð¿ÑÐ¾Ð´ÑÐºÑÐ° Ð¿ÐµÑÐµÑÐ°Ð±Ð¾ÑÐºÐ¸ ÑÑÐ±Ñ â Ð¼Ð¾Ð»Ð¾Ðº ÑÐµÐ»ÑÐ´Ð¸. ÐÐ°Ð¶Ð½ÑÐ¼ ÑÑÐ»Ð¾Ð²Ð¸ÐµÐ¼ ÑÐ¾Ð·Ð´Ð°Ð½Ð¸Ñ ÑÐµÑÐµÐ¿ÑÑÑÑ Ð¿ÑÐ¾Ð´ÑÐºÑÐ° ÑÐ²Ð»ÑÐ»Ð°ÑÑ Ð·Ð°Ð¼ÐµÐ½Ð° Ð¾ÑÐ½Ð¾Ð²Ð½Ð¾Ð³Ð¾ ÑÑÐ±Ð½Ð¾Ð³Ð¾ ÑÑÑÑÑ (ÑÐ¸Ð»Ðµ ÑÐµÐ»ÑÐ´Ð¸) Ð½Ð° Ð¼Ð°ÐºÑÐ¸Ð¼Ð°Ð»ÑÐ½Ð¾ Ð²Ð¾Ð·Ð¼Ð¾Ð¶Ð½Ð¾Ðµ ÐºÐ¾Ð»Ð¸ÑÐµÑÑÐ²Ð¾ Ð¼Ð¾Ð»Ð¾Ðº Ð±ÐµÐ· ÑÑÑÐ´ÑÐµÐ½Ð¸Ñ ÐºÐ°ÑÐµÑÑÐ²Ð° Ð³Ð¾ÑÐ¾Ð²Ð¾Ð³Ð¾ Ð¿ÑÐ¾Ð´ÑÐºÑÐ°. Ð¤ÑÐ½ÐºÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½Ð°Ñ Ð·Ð½Ð°ÑÐ¸Ð¼Ð¾ÑÑÑ Ð¿ÑÐ¾Ð´ÑÐºÑÐ° Ð´Ð¾ÑÑÐ¸Ð³Ð°Ð»Ð°ÑÑ Ð·Ð° ÑÑÐµÑ Ð²Ð²ÐµÐ´ÐµÐ½Ð¸Ñ Ð² ÑÐµÑÐµÐ¿ÑÑÑÑ Ð±Ð¾Ð³Ð°ÑÐ¾Ð³Ð¾ Ð°Ð½ÑÐ¾ÑÐ¸Ð°Ð½Ð°Ð¼Ð¸ ÑÐ°ÑÑÐ¸ÑÐµÐ»ÑÐ½Ð¾Ð³Ð¾ ÐºÐ¾Ð¼Ð¿Ð¾Ð½ÐµÐ½ÑÐ° â ÐºÐ¾Ð½ÑÐµÐ½ÑÑÐ°ÑÐ° Ð±ÑÑÑÐ½Ð¸ÐºÐ¸. Ð£ÑÐ¸ÑÑÐ²Ð°Ñ ÑÑÐµÐ±Ð¾Ð²Ð°Ð½Ð¸Ñ Ðº Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½Ð¾ÑÑÐ¸ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ð¸, Ð° ÑÐ°ÐºÐ¶Ðµ Ð²Ð¾Ð·ÑÐ¾ÑÑÐ¸Ð¹ ÑÐ¿ÑÐ¾Ñ Ð½Ð° ÐºÑÐ»Ð¸Ð½Ð°ÑÐ½ÑÐµ Ð¸Ð·Ð´ÐµÐ»Ð¸Ñ Ñ Ð´Ð»Ð¸ÑÐµÐ»ÑÐ½ÑÐ¼ ÑÑÐ¾ÐºÐ¾Ð¼ ÑÑÐ°Ð½ÐµÐ½Ð¸Ñ, ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ñ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ð° Ð¿Ð°ÑÑÐµÑÐ¾Ð² Ð²ÐºÐ»ÑÑÐ°Ð»Ð° ÑÑÐ°Ð¿ ÑÐµÑÐ¼Ð¸ÑÐµÑÐºÐ¾Ð¹ Ð¾Ð±ÑÐ°Ð±Ð¾ÑÐºÐ¸ Ð² Ð³ÐµÑÐ¼ÐµÑÐ¸ÑÐ½Ð¾ ÑÐºÑÐ¿Ð¾ÑÐµÐ½Ð½Ð¾Ð¹ ÑÐ°ÑÐµ. ÐÐµÑÐ¾Ð´ ÑÐµÐ¼Ð¿ÐµÑÐ°ÑÑÑÐ½Ð¾Ð¹ Ð¾Ð±ÑÐ°Ð±Ð¾ÑÐºÐ¸ Ð±ÑÐ» Ð²ÑÐ±ÑÐ°Ð½ ÑÐ°Ð´ÑÑÐ¸Ð¹ (Ð¿Ð°ÑÑÐµÑÐ¸Ð·Ð°ÑÐ¸Ñ). Ð ÐºÐ°ÑÐµÑÑÐ²Ðµ Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÑÑÑÐ¸Ñ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÐµÐ¹ Ð¿ÑÐ¸ Ð¿Ð¾Ð´Ð±Ð¾ÑÐµ Ð¸ Ð¾Ð±Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ð¸Ð¸ ÑÐµÐ¶Ð¸Ð¼Ð° Ð¿Ð°ÑÑÐµÑÐ¸Ð·Ð°ÑÐ¸Ð¸ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð»Ð¸ÑÑ ÑÐ°ÑÑÑÐ¸ÑÐ°Ð½Ð½ÑÐ¹ Ð½Ð¾ÑÐ¼Ð°ÑÐ¸Ð²Ð½ÑÐ¹ Ð¸ Ð¾Ð¿ÑÑÐ½Ð¾ Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð½ÑÐ¹ ÐºÐ¾ÑÑÑÐ¸ÑÐ¸ÐµÐ½ÑÑ ÑÑÐµÑÐ¸Ð»Ð¸Ð·ÑÑÑÐµÐ³Ð¾ ÑÑÑÐµÐºÑÐ° Ð¿ÑÐ¸ ÑÑÐ°Ð»Ð¾Ð½Ð½Ð¾Ð¹ ÑÐµÐ¼Ð¿ÐµÑÐ°ÑÑÑÐµ 80 Â°Ð¡. ÐÐ° Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ð¸Ð¸ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ð¹ Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¸Ñ, ÑÐ¸Ð·Ð¸ÐºÐ¾-ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ñ Ð¸ Ð¼Ð¸ÐºÑÐ¾Ð±Ð¸Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ñ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÐµÐ¹: Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð° Ð¾ÑÐµÐ½ÐºÐ° ÐºÐ°ÑÐµÑÑÐ²Ð° Ð¸ Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½Ð¾ÑÑÐ¸ Ð¼Ð¾Ð´ÐµÐ»ÑÐ½ÑÑ Ð¾Ð±ÑÐ°Ð·ÑÐ¾Ð²; Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÐµÐ½ Ð¾Ð¿ÑÐ¸Ð¼Ð°Ð»ÑÐ½ÑÐ¹ ÑÐ¾ÑÑÐ°Ð² ÑÐµÑÐµÐ¿ÑÑÑÑ ÑÑÐ½ÐºÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½Ð¾Ð³Ð¾ Ð¿ÑÐ¾Ð´ÑÐºÑÐ° Ð¸ ÑÐ°ÑÑÑÐ¸ÑÐ°Ð½Ð° ÐµÐ³Ð¾ Ð¿Ð¸ÑÐµÐ²Ð°Ñ ÑÐµÐ½Ð½Ð¾ÑÑÑ. ÐÐ±Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ð½ÑÐ¹ ÑÑÐ¾Ðº Ð³Ð¾Ð´Ð½Ð¾ÑÑÐ¸ ÑÑÐ½ÐºÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½Ð¾Ð³Ð¾ ÐºÑÐ»Ð¸Ð½Ð°ÑÐ½Ð¾Ð³Ð¾ Ð¸Ð·Ð´ÐµÐ»Ð¸Ñ Â«ÐÐ°ÑÑÐµÑ Ð¸Ð· ÑÐ¸Ð»Ðµ ÑÐµÐ»ÑÐ´Ð¸ Ð¸ Ð¼Ð¾Ð»Ð¾Ðº Ñ Ð±ÑÑÑÐ½Ð¸ÐºÐ¾Ð¹Â» Ð¿ÑÐ¸ ÑÐµÐ¼Ð¿ÐµÑÐ°ÑÑÑÐµ ÑÑÐ°Ð½ÐµÐ½Ð¸Ñ Ð¾Ñ 0 Ð´Ð¾ +4 Â°Ð¡ ÑÐ¾ÑÑÐ°Ð²Ð¸Ð» 60 ÑÑÑ. ÐÐ° ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð½ÑÑ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ñ Ð¿Ð¾Ð´Ð³Ð¾ÑÐ¾Ð²Ð»ÐµÐ½ Ð¿ÑÐ¾ÐµÐºÑ ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ñ ÑÑÐ»Ð¾Ð²Ð¸Ð¹ Ð¸ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ñ Ð¸Ð½ÑÑÑÑÐºÑÐ¸Ð¹. ÐÑÐ¾Ð´ÑÐºÑ Ð¿ÑÐ¾ÑÐ¾Ð´Ð¸Ñ Ð¿ÑÐ¾Ð¼ÑÑÐ»ÐµÐ½Ð½ÑÑ Ð°Ð¿ÑÐ¾Ð±Ð°ÑÐ¸Ñ. ÐÑÐ¸ Ð²ÑÐ¿Ð¾Ð»Ð½ÐµÐ½Ð¸Ð¸ Ð»Ð¸ÑÐµÑÐ°ÑÑÑÐ½Ð¾Ð³Ð¾ Ð¾Ð±Ð·Ð¾ÑÐ° Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð»Ð¸ÑÑ Ð±Ð°Ð·Ñ Ð´Ð°Ð½Ð½ÑÑ eLIBRARY.RU, Science Direct, Ð¯Ð½Ð´ÐµÐºÑ.ÐÐ°ÑÐµÐ½ÑÑ, ÐÐ¾Ð½ÑÑÐ»ÑÑÐ°Ð½Ñ ÐÐ»ÑÑ. Ð¡ÑÐ°ÑÐ¸ÑÑÐ¸ÑÐµÑÐºÑÑ Ð¾Ð±ÑÐ°Ð±Ð¾ÑÐºÑ ÑÐºÑÐ¿ÐµÑÐ¸Ð¼ÐµÐ½ÑÐ°Ð»ÑÐ½ÑÑ Ð´Ð°Ð½Ð½ÑÑ Ð¾ÑÑÑÐµÑÑÐ²Ð»ÑÐ»Ð¸ Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð¿Ð°ÐºÐµÑÐ° Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼ (Microsoft Excel 2013). ÐÑÐ°ÑÐ¸ÑÐµÑÐºÐ¸Ð¹ Ð¼Ð°ÑÐµÑÐ¸Ð°Ð» Ð±ÑÐ» ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½ Ñ Ð¿Ð¾Ð¼Ð¾ÑÑÑ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ñ (Corel DRAW) Ð¸ Ð³ÑÐ°ÑÐ¸ÑÐµÑÐºÐ¾Ð³Ð¾ ÑÐµÐ´Ð°ÐºÑÐ¾ÑÐ° (Canva).
description: The paper presents the development of a technology for a functional fish paste made using a secondary product of fish processing â milt of herring. An important condition for creating a product formulation was the replacement of the main fish raw materials (herring fillets) with the maximum possible amount of milt without deterioration in the quality of the finished product. The functional significance of the product was achieved by introducing an anthocyaninârich vegetable component - lingonberry concentrate into the formulation. Taking into account the requirements for product safety, as well as the increased demand for culinary products with a long shelf life, the technology of pate production included a heat treatment stage in hermetically sealed containers. The method of temperature treatment was chosen to be gentle (pasteurization). Calculated normative and experimentally determined coefficients of the sterilizing effect at a reference temperature of 80 Â° C were used as determining indicators in the selection and justification of the pasteurization regime. Based on studies of organoleptic, physico-chemical and microbiological indicators: an assessment of the quality and safety of model samples was carried out; the optimal composition of the formulation of a functional product was determined and its comprehensive assessment of nutritional value was calculated. The reasonable shelf life of the developed functional culinary product Â«Pate of herring fillet and milt with lingonberriesÂ» at a storage temperature from 0 to + 4 Â°C was 60 days. A draft of technical conditions and technological instructions has been prepared for the developed technology. The product is undergoing industrial testing. The databases eLI-BRARY.RU, Science Direct, Yandex.Patents, Consultant Plus were used in the literature review. Statistical processing of experimental data was carried out using a software package (Microsoft Excel 2013). Graphic material was developed using the program (CorelDRAW) and graphic editor (Canva).