Development of culinary products from fish with increased food value
Abstract
The development of culinary products from fish with high nutritional value is relevant and timely, since fish is a “unique” product necessary for the human body, combining all the essential amino acids, unsaturated fatty acids, a diverse set of minerals and vitamins, while it is easily digestible and physiologically significant. The quality of the culinary products depends on the chemical composition of the raw materials, the types of processing, the compatibility and digestibility of the ingredients used, and other factors. The paper presents the results of studies of the chemical composition of raw materials used in the manufacture of cold culinary dishes; recipes and technologies for the production of fish salads; optimization of nutritional value of dishes is shown taking into account physiological norms of consumption by persons from 18 to 29 years old; An information technology matrix and a system of algebraic equations have been developed that allow one to determine the composition of products by given variables. The nutritional value of the developed products is presented, organoleptic quality indicators are determined.
About the Authors
I. V. Bubyr
Polessky State University, UO
Belarus
Belarus
Information about authors Bubyr Irina V. – Candidate of Technical Sciences, Associate Professor of the Department of Industrial Fisheries and Fish Processing.
Pushkin St., 4, 225710, Pinsk
Z. V. Lovkis
Scientific-Practical Centre for Foodstuffs, National Academy of Sciences of Belarus, RUE
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
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Review
For citations:
Bubyr I.V., Lovkis Z.V. Development of culinary products from fish with increased food value. Food Industry: Science and Technology. 2020;13(3):12-20. (In Russ.)
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