Figure 9. Dynamics of changes of fat peroxide index in the process of storage of
semi-finished products: 1 – control, 2 – with fucus, 3 – with kelp
Based on the data given in Figure 9 it is established that changes in the peroxide
number of lipids of semi-finished products during storage have a linear tendency to
increase, which indicates the accumulation of primary oxidation products - peroxides.
In the control samples of rissoles, the accumulation of products of fat hydrolysis
occurred more intensively than in the experimental samples.
In the experimental samples, the accumulation of primary oxidation products
occurred less slowly than in the control ones. This is due to the fact that the control
samples of the cutlets contain more fat than the experimental ones due to the high
content of the fish raw material in the recipe and are characterized by a more intensive
flow of lipid oxidation and hydrolysis processes than the product with less content
(improved formulations), which is safe and suitable for consumption.
CONCLUSION
The proposed formulations of fish-based semi-finished products would permit to
spread the assortment of dietetic products. The second positive effect of application of
vegetative raw materials in minced fish masses is finding of one more method of
reprocessing of freshwater fish. The R&D work we performed would be continued and
should include the stage of development and optimization of technologies of producing
of fish products modified by vegetative raw.
It was shown experimentally that adding of vegetative raw materials in the mix
permits to increase its nutritional value. Absence of negative effects followed after
adding of vegetative raw into the minced fish mass permits us to recommend it for
consumption as the product of dietetic destination.
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