The use of herbal food additives to form the structure of fish semi-finished products with a prolonged shelf life
https://doi.org/10.36038/0131-6184-2025-2-126-131
EDN: PAZZBQ
Abstract
The aim of the scientific research was to form the structure of fish semi-finished products with an extended shelf life by introducing plant materials into the mince. The objects of the study were: pollock, onions, eggs, dry milk, water, plant additives: buckwheat flour, corn, rice, chickpeas, freeze-dried plant materials: spirulina and dill; spices used to prepare model mince and culinary products - cutlets. Combinations of the proportion of fish, biologically active additives and freeze-dried spices providing an extended shelf life were selected experimentally and in the process of tasting. Having performed a criterial assessment of the amino acid composition of proteins of the main raw materials and based on the Gibbs-Rosebohm diagram, the optimal protein ratio was established: fish: cereals: dry milk 77: 10.5: 12.5. The stabilization of the structure of semi-finished and finished culinary products is achieved by adding milk and eggs to the mince, and plasticity is achieved by adding butter. Extended shelf life is achieved by using raw materials rich in polyphenols, vitamins and antioxidants.
Keywords
About the Authors
A. T. Vasyukova
Vernadsky Russian State University of National Economy
Russian Federation
Russian Federation
Anna T. Vasyukova – Doctor of Technical Sciences, Professor, Professor of the Department of Biotechnology and Food Safety
143907, Moscow region, Balashikha, ul. Entuziastov Highway, 50
K. V. Krivoshonok
Federal Budget Institution "Center for Population Hygiene Education" of Rospotrebnadzor
Russian Federation
Russian Federation
Konstantin V. Krivoshonok – Doctor, Organizational and Methodological Department
121099, Moscow, 1st Smolensky Lane, 9, building 1
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Review
For citations:
Vasyukova A.T., Krivoshonok K.V. The use of herbal food additives to form the structure of fish semi-finished products with a prolonged shelf life. Fisheries. 2025;1(2):126-131. (In Russ.) https://doi.org/10.36038/0131-6184-2025-2-126-131. EDN: PAZZBQ
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