recipe No. 1 degree of meeting the daily energy needs for men of the II group of labor
intensity at the age of 18 to 29 years is 7.04 %, recipe No. 2 - 7.16 and recipe No. 3 -
7.05 %. For women of the II group, the intensity of labor at the age of 18 to 29 years
is 8.96 % with consumption of 100 g of the product of recipe No. 1, recipe No. 2 - 9.11
% and recipe No. 3 - 8.98 %.
Table 14 Chemical composition of studied samples
Studied
sample
Moisture content, % Protein content, %
Fat content, %
Ash content, %
Quick-frozen semi-finished food
Sample 1
(control)
46.20±0.37
18.10±0.18
6.30±0.24
1.05±0.05
Sample 2
39.40±0.30
19.30±0.10
7.20±0.30
1.11±0.04
Sample 3
52.80±0.45
18.70±0.20
6.50±0.26
1.08±0.06
Finished products
Sample 1
(control)
42.08±0.20
17.80±0.20
14.00±0.10
1.05±0.05
Sample 2
38.60±0.20
18.40±0.19
14.10±0.23
1.31±0.04
Sample 3
48.90±0.20
18.10±0.20
13.90±0.10
1.28±0.06
Table 15 The energy value of finished products and the degree of filling daily
need of the adult population in energy
Studied sample
Energy
value, kcal
Daily energy need, kcal
Degree of filling daily energy need, %
men
women
men
women
sample 1
197.2
2800
2200
7.04
8.96
sample 2
200.5
7.16
9.11
sample 3
197.5
7.05
8.98
When developing combined products, special attention is paid not only to the
regulation of biological value, but also to the formation of the necessary functional and
technological properties of multi-component disperse systems, structure and
consistency, which must correspond to the constant tastes of consumers [14, 15].
It is established in the process of the studies of minced meat rheological properties
that the studied sample with kelp, when hydrated in the ratio 1:4, attains increased
shearing stress at the seaweed weight fraction – 10 %, in comparison to the control
sample (Fig. 4) and attests to formation of elastic structure of minced fish flash for
rissoles. It is conditioned by increase of firmly bound moisture content and solid
consistency of modeling minced fish flash.
In the process of study of boundary shearing stress in the samples it was noted
that adding kelp to formulation composition of the rissoles has a significant influence
on the structure of minced fish flash which becomes more heavy, elastic compared to
the control sample and attests to practicability of using focus and kelp in the technology
due to their hydration ability. The functional connection y=f(x) is as follows: control
- 1677 -