TECHNOLOGY OF FISH SNACKS BASED ON MINCED FISH USING A PROTEIN SUPPLEMENT FOR PREVENTION OF CHRONIC GASTROINTESTINAL DISEASES

  • Bogdana Starostenko Kharkiv State University of Food Technology and Trade, Ukraine
  • Kristina Nechepurenko Kharkiv College of Trade and Economics of Kyiv National University of Trade and Economics, Ukraine
  • Hanna Horbeko Kharkiv College of Trade and Economics of Kyiv National University of Trade and Economics, Ukraine
  • Olena Zolotukhina Kharkiv College of Trade and Economics of Kyiv National University of Trade and Economics, Ukraine
  • Roza Zorya Kharkiv College of Trade and Economics of Kyiv National University of Trade and Economics, Ukraine
  • Andrey Trubchanin Kharkiv State Medical University, Ukraine
Keywords: protein supplement based on fish skin, minced fish system, temperature of drying agent, fish snacks

Abstract

The necessity of developing new energy-saving technologies for integrated deep processing of fish raw materials is substantiated. The results of a study of functional technological indicators of fish minced systems using protein supplements based on salmon skin are presented. Rational parameters of drying fish raw materials are determined, which allow to maintain its high nutritional and biological value. The technology of fish snacks based on dried fish raw materials using a protein supplement from salmon skin has been developed.

Object of research: development of a technology for the production of fish snacks with protein supplement.

Investigated problem: obtaining an affordable food product with an increased amount of protein.

The main scientific results: possible ranges of the concentration of protein supplements in the technological process are identified and the parameters of the production process are determined. It is shown that increasing the concentration of protein supplements reduces the duration of the sublimation process for the production of fish snacks. In particular, increasing the concentration of protein supplements to 15 % makes it possible to increase the amount of mineral and protein substances.

Scope of practical use of the research results: food industry enterprises specializing in the processing of fish raw materials.

Innovative technological product: the technology for the production of fish snacks enriched with protein raw materials can prevent the development of peritonitis and chronic exacerbations in patients with the gastrointestinal tract.

Scope of the innovative technological product: fish processing complex in the field of food production, clinical practice of using fish snacks for the prevention of chronic diseases of the gastrointestinal tract.

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Author Biographies

Bogdana Starostenko, Kharkiv State University of Food Technology and Trade

Department of Chemistry, Microbiology and Food Hygiene

Kristina Nechepurenko, Kharkiv College of Trade and Economics of Kyiv National University of Trade and Economics

Department of Food Technology and Hotel and Restaurant Business

Hanna Horbeko, Kharkiv College of Trade and Economics of Kyiv National University of Trade and Economics

Department of Food Technology and Hotel and Restaurant Business

Olena Zolotukhina, Kharkiv College of Trade and Economics of Kyiv National University of Trade and Economics

Department of Food Technology and Hotel and Restaurant Business

Roza Zorya, Kharkiv College of Trade and Economics of Kyiv National University of Trade and Economics

Department of Food Technology and Hotel and Restaurant Business

Andrey Trubchanin, Kharkiv State Medical University

Department of Surgery No. 1

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Published
2020-06-30
How to Cite
Starostenko, B., Nechepurenko, K., Horbeko, H., Zolotukhina, O., Zorya, R., & Trubchanin, A. (2020). TECHNOLOGY OF FISH SNACKS BASED ON MINCED FISH USING A PROTEIN SUPPLEMENT FOR PREVENTION OF CHRONIC GASTROINTESTINAL DISEASES. ScienceRise, (3), 3-9. https://doi.org/10.21303/2313-8416.2020.001343
Section
Innovative technologies in industry

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