Biogenic amines in fish semi-finished products and culinary products
https://doi.org/10.37663/0131-6184-2022-1-95-102
Abstract
The purpose of scientific research was to form the taste and aroma of fish semi-finished products and culinary products. The objects of research in the development of the formulation and technology of model minced fish were: pollock, onion, eggs, milk or water, and powdered products were used as a biologically active additive: flour from buckwheat, corn, rice, wheat, amaranth, almonds, flax, chickpeas, spirulina and dill for cooking cutlets. Combinations of basic raw materials and additives were selected by the method of experiment planning. This made it possible to create a product that best meets the needs of the child's body in terms of nutritional value and calorie content. Butter was used as a plasticizing additive. The use of additives of plant origin makes it possible to stabilize the functional and technological properties of raw materials, increase the biological value, emphasize the organoleptic characteristics of finished products, reduce the content of biogenic amines in semi-finished products and dishes.
About the Authors
A. T. Vasyukova
Moscow State University of Food Production
Russian Federation
Russian Federation
Doctor of Technical Sciences, Professor, Department of Food Industry, Hotel Business and Service.
K. V. Krivoshonok
Moscow State University of Food Production
Russian Federation
Russian Federation
PhD student, Department of Food Industry, Hotel Business and Service.
Yu. I. Sidorenko
Plekhanov Russian University of Economics
Russian Federation
Russian Federation
Doctor of Technical Sciences, Professor, Department of Commodity Science and Commodity Expertise.
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Review
For citations:
Vasyukova A.T., Krivoshonok K.V., Sidorenko Yu.I. Biogenic amines in fish semi-finished products and culinary products. Fisheries. 2022;(1):95-102. (In Russ.) https://doi.org/10.37663/0131-6184-2022-1-95-102
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