Доцільність використання шроту конопляного насіння в технології рибних січених виробів

Abstract

Розглянуто можливість використання шроту конопляного насіння в технології рибних січених виробів. Наведено результати дослідження структурно-механічних властивостей напівфабрикатів рибних зі шротом конопляного насіння та тривалості теплового оброблення готових виробів. Описано та обґрунтовано органолептичне оцінювання виробу «Тефтелі рибні» з урахуванням коефіцієнта вагомості показників якості. Надано рекомендації щодо доцільності використання в харчуванні населення розроблених виробів із рибної січеної маси зі шротом конопляного насіння.

In today’s world, among a number of external factors that negatively affect the human body, there are more and more diseases associated with a lack of nutrients in the body. Thus, the trend of developing functional products is gaining momentum. After obtaining hemp seed oil, schrot is formed, which has biologically active substances, namely: a high content of complete vegetable easily digestible protein, unsaturated fatty acids and dietary fiber. The possibility of using hemp seed schrot in the technology of chopped fish products has been studied. It is established that the consistency of semi-finished products depends on the amount of additive. With its increase the shear stress of semi-finished fish cut products with decreasing absolute deformation increases. According to the results of organoleptic evaluation, all samples of the product "Fish Meatballs" have good performance in taste, color and smell. The shape of the products corresponds to the name of the product, with a ruddy crust of the same thickness. The color in the cut in the control products is light gray, in products with the addition of 6% additive – light coffee. Products are juicy, loose. The mass is homogeneous, without pieces of bread and fish flesh. The introduction of 8% hemp seed sghrot into the recipe of "Fish Meatballs" affects the consistency of the semi-finished product, and, as a result, the finished products have an unpleasant taste and uneven color in the cut. Schrot products reach cooking speed faster due to the higher thermal conductivity of hemp seeds compared to cod meat. This is positive because the breakdown of certain nutrients, minerals and water-soluble vitamins is less. Taking into accont the above mentioned, it is advisable to use in the diet of the population developed products from chopped fish mass with hemp seed meal, as the resulting product has good organoleptic properties. Thanks to hemp seed schrot, which is part of the recipe, the new products have increased nutritional and biological value.