In the process of heating decrease of water-binding power of fish flash occurs
which affects its hardness and yield. That is why they are main parameters of the
quality of semi-finished products and establish technological properties of the
products. The influence of hydrated focus and kelp on these functional and
technological properties of model compositions of minced fish flesh has been studied.
The changes of boundary shearing stress in the process of storage of fish rissoles are
given in Fig. 7.
Figure 7. Moisture retention ability of semi-finished fish products
The degree of oxidative and hydrolytic changes of lipid substances in frozen semi-
finished products in the process of storage was evaluated according to acid-degree
value and peroxide index (Fig. 8 and 9).
Figure 8. Dynamics of changes of fat acid-degree value in the process of storage
of semi-finished products: 1 – control, 2 – with fucus, 3 – with kelp
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