Use of plant materials in the development of policomponent smoked products from of sea fish
Abstract
One of the significant problems of the modern world is the problem of providing the population with food. Fish and seafood are the most important components of human food. Providing the population with fish products is an important task of the economy of any country, since the nutritional value of fish is enormous: it contains a lot of proteins, fats, macro- and microelements, vitamins. For most of the global population, fish products are traditional and favorite food. That is why there are high potential for expanding the fish product market.
This article presents the development of a technology for the production of multicomponent cooked-smoked products from sea fish using vegetable raw materials — carrots, taking into account the optimization of the process parameters at each stage. It was found that additional raw materials of plant and animal origin positively affect the organoleptic characteristics of the finished product.
About the Authors
I. V. Bubyr
UO «Polessky State University»
Belarus
Belarus
Bubyr Irina V. — Candidate of Technical Sciences, Associate Professor of the Department of Industrial Fisheries and Fish Processing
Pushkin St., 4, 225710, Pinsk, Republic of Belarus
Z. V. Lovkis
RUE «Scientific and Practical Center of the National Academy of Sciences of Belarus for Food»
Belarus
Belarus
Lovkis Zenon V. — Honored Science Worker of the Republic of Belarus, corresponding member of the National Academy of Science of Belarus, Doctor of Engineering sciences, Professor, General Director
29, Kozlova str., 220037, Minsk, Republic of Belarus
References
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Review
For citations:
Bubyr I.V., Lovkis Z.V. Use of plant materials in the development of policomponent smoked products from of sea fish. Food Industry: Science and Technology. 2020;13(2):36-46. (In Russ.)
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