Effectiveness of using beer groats in the technology of semifinished fish products

Abstract

The relevance of this study is conditioned upon the practical need to use beer groats as a structure-forming agent in the technology of fish moulded semifinished products. In this regard, this study is aimed at identifying the effectiveness of using beer groats in the technology of fish moulded semifinished products, namely the organoleptic and functional-technological properties of finished products. To solve the tasks set, generalisations, comparisons, and the following research methods were used: moisture content – by drying the sample to a constant mass; ash content – by the generally accepted weight method; fat content – by the Soxlet method; protein content determination – by the Kjeldahl method according to DSTU 8030, DSTU 8718; weight loss during heat treatment of samples was determined by weighing before and after heat treatment. This paper presents the results of studies of the physical and chemical parameters of minced meat from chilled and frozen common rudd, namely: water retention capacity, stability of the emulsion and weight loss upon heat treatment, which confirmed the need to use structure-forming agents to improve the functional and technological properties of minced meat. The results of studies of the viscosity and stickiness of minced fish indicate that the adhesive properties of muscle tissue are reduced when frozen. This can be explained by the fact that denaturation changes occur during freezing, which affect the protein structure. The paper presents the results of studies of the chemical composition of beer groats, depending on the degree of grinding. During the research, it was found that the composition of beer groats with a particle size of less than 0.73 mm is the best choice for adding as a structure-forming agent, more than 0.73 mm is advisable to use as breading. A comparative organoleptic evaluation of the quality of finished fish products with different breadings showed that breading fish cutlets in beer groats is promising, as it improves the organoleptic indicators of the quality of the finished product: the crispy crust gives the finished dish an attractive appearance and complements the taste. The practical value of this paper lies in the possibility of using research data in the brewing, fishing, and other branches of the food industry for effective, waste-free use of raw materials to produce high-quality goods

Keywords

• minced fish
• structure-forming agents
• functional and technological properties
• breading
• fish cutlets