A study of combined minced meat from hydrobionts for snacks

Abstract

This paper considers the developments whose application is promising for the fishing industry under the production of dried snack products. Fish chips are non-traditional dried products. The goal of this research was to study the functional and technological properties of minced systems consisting of fish and seafood. Minced systems were pre-treated with special food additives to improve their rheological properties and organoleptic indicators. The objects of research were stuffed meat products which included 65% to 75% of pollock, 15% of Pacific herring, and 10% to 20% of seafood. A study of technochemical indicators showed that minced systems were high-protein. They contained 30.0-34.8% of protein, 2.2-3.7% of lipids, and 0.8-2.5% of carbohydrates. Minced systems made of hydrobionts are characterised by the high water-holding capacity of 74.52-90.3%, which indicates good lyophilic properties of raw materials. When studying the rheological parameters of minced systems from hydrobionts, it was found that the maximum shift tension was 6.0-8.1 kPa. The stickiness index was 2 400-3 200 Pa, the dynamic viscosity was within the range of 650-850 Pa s (pascal seconds). The effective viscosity index for fish mince with good mouldability is 600-900 Pa s. The organoleptic evaluation showed that minced systems from hydrobionts pre-treated with food additives had high sensory characteristics.

Keywords

• seafood
• minced systems
• food additives
• chemical composition
• rheological properties
• sensory characteristics