IMPROVEMENT TECHNOLOGY MEAT-FISH SEMI-FINISHED


  • V. M. Pasichniy National University of Food Technologies
  • I. A. Stepanenko National University of Food Technologies
  • M. U. Mishchuk National University of Food Technologies
  • M. R. Makarchuk National University of Food Technologies
  • S. V. Vyshnivenko National University of Food Technologies
  • Y. A. Yastreba Poltava University of Economics and Trade
Keywords: poultry, alginate, fish gel, semi-finished products

Abstract

This paper presents a study on improving the technology of meat and fish products with a combination of white and red broiler meat, fish, vegetable raw fish gel to improve the functional and technological characteristics of the semi-finished products.

The technology of production of structured food products is based on the realization of the functional properties of raw ingredients that are in the process stream capable of forming a structured system.

To give food suitable consistency, use food additives and fillers bilokvimisni. Materials on formulation development of combined meat and fish semi-finished products based on meat, fish and vegetable raw materials with high technological performance through the use of fish gel.

Research on the development of new kinds of meat and fish semi-finished it possible to develop new recipes for meat and fish burgers and technology of their production with the use of fish-based gel of nubas.

 

Author Biographies

V. M. Pasichniy, National University of Food Technologies
Dr. tehn. sciences, professor
I. A. Stepanenko, National University of Food Technologies
undergraduate
M. U. Mishchuk, National University of Food Technologies
student
M. R. Makarchuk, National University of Food Technologies
student
S. V. Vyshnivenko, National University of Food Technologies
student
Y. A. Yastreba, Poltava University of Economics and Trade
cand.Tech. Sci. the senior lecturer

References

Abramova, L. S. (2005). Polikomponentnye produkty pitanija na osnove ribnogo syr'ja / M.: Izd-vo VNIRO, 175. (in Russian).

Budnichenko, V. A. (2011). Rybolovstvo i proizvodstvo akvakul'tury v Ukraine i perspektivy ih razvitija / Rybnoe hozjajstvo Ukrainy. 5, 56–61. (in Russian).

Vinnov, O. S. (2010). Statystychna obrobka eksperymental'nyh rezul'tativ doslidzhen'. Metodychni vkazivky / K.: NUBiP Ukrai'ny, 15. (in Ukrainian).

Pasichnyj, V. M. (2013). Doslidzhennja strukturno-mehanichnyh vlastyvostej geliv al'ginativ dlja vyrobnyctva m'jasnyh ta m'jasomistkyh produktiv / Vasyl' Pasichnyj, Julija Jastreba // Naukovyj visnyk LNUVMB im. S.Z. Gzhyc'kogo. 15. 1 (55), 3, 125–129. (in Ukrainian).

Pasichnyj, V. N., Geredchuk, A. M., Simahina, G. A., Zadorozhnyj, V. V. (2014). Kulinarnye polufabrikaty iz mjasa pticy povyshennoj pishhevoj cennosti / Vestnik Almatinskogo tehnologicheskogo universiteta. 3, 14–18. (in Russian).

Abstract views: 17
PDF Downloads: 8
Published
2015-03-08
How to Cite
Pasichniy, V. M., Stepanenko, I. A., Mishchuk, M. U., Makarchuk, M. R., Vyshnivenko, S. V., & Yastreba, Y. A. (2015). IMPROVEMENT TECHNOLOGY MEAT-FISH SEMI-FINISHED. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, 17(1), 76-80. Retrieved from https://nvlvet.com.ua/index.php/food/article/view/3290
Section
Technological ensuring of production, processing of products of animal origin