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