Golembovska N.
Ph.D., Associate Professor, National university of life and environmental sciences
of Ukraine, Kyiv, Ukraine
Slobodyanyuk N.
Candidate of Sociology, Associate Professor, National university of life and
environmental sciences of Ukraine, Kyiv, Ukraine
TECHNOLOGY OF SEMI-FINISHED FISH PRODUCTS
Introduction. Physicians fixed last time the tendency of rising of incidences of
celiac diseases worldwide. The Global Gastroenterological Organization published the
data on its displaying in average at one of three hundred men. To attain the valuable
physical strength, ill pacients are forced to cease consumption of foodstuffs that contain
gluten: rice, buckwheat, millet, corn and such products unusual for Ukrainians as
amaranth, quinoa, sago, green foxtail and sorghum.
To help them to solve the problem of limiting of variety of products in ration,
Ukrainian scientists and technologists developed the number of gluten-free foods.
However their set include only small quantity of products, e.g. free of albumens bread
produced by standard of DSTU-P 4588:2006, free of gluten bread produced by
technical specifications of TU 8-22-61-88, corn, rice and buckwheat macaroni (TU
9149-001-17629737 and TU 9148-011-17629737), albumen-free macaroni (ТU) 9149-
006-17629737), corn-, rice-, buckwheat- and albumen–free mixes for use in baking
(TU 9195-002-17629737 and TU 9195-013-17629737), as well as cookies of "Sugary",
"Floral mix", "Harmony" and "Salty" (TU 9131-007-17629737) ones [1].
To increase the number of products for feeding of patients ill by celiacy, the firms
of "DR.SCHAR" (Italy), «BEZGLUTEN» (Poland), «3PAULY» (Germany),
produced in Ukraine foodstuffs specially certified for these purposes. However they
found here
Meantime, the one of the most actively developing branches of public economy
in Ukraine is the industry by producing of semi-finished meat and fish products. The
most known products of such category are cutlets, schnitzels, chops, stakes, zrazy, meat
and fish balls, klessy, koftas. The stimulus of such progress is fast increasing of number
of public enterprises of "quick nourishment", demand for foods for alimentation of
students and schoolchildren, and public interest to products that permit to decrease
duration of producing of foods household. At the same time, one of critical problems
in progress of such industry is rising of quality and nutritive value of produced foods.
Therefore, the goal we set in our work was optimization of composition of cutlets
made of milled meat of freshwater fish by way of its mixing with vegetative raw
materials.
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