| Issue |
E3S Web Conf.
Volume 279, 2021
III International Conference “Energy Efficiency and Energy Saving in Technical Systems” (EEESTS-2021)
|
|
|---|---|---|
| Article Number | 03024 | |
| Number of page(s) | 5 | |
| Section | Energy Efficiency and Energy Saving in the Technological Processes of the Agro-Industrial Complex | |
| DOI | https://doi.org/10.1051/e3sconf/202127903024 | |
| Published online | 01 July 2021 | |
Development of minced fish semi-finished products enriched with polyunsaturated fatty acids
Voronezh State University of Engineering Technologies, 19, Revolution Avenue, Voronezh, 394036, Russian Federation
* Corresponding author: irina.shchetilina@mail.ru
One of the priority areas of resource-saving technologies in the food industry and public catering is the development of functional products based on a balanced combination of protein-containing raw materials of animal origin and plant raw materials. In the work, for the production of chopped fish semi-finished products - cutlets (CFSFPc), based on the analysis of chemical composition data, the main raw materials and sources of polyunsaturated fatty acids (PFA) were selected; in accordance with the principles of creating functional products, the quantitative composition of the recipe components is optimized; the functional and technological properties (FTP) of model minced meat have been studied; an assessment of the organoleptic characteristics of finished products was carried out.
© The Authors, published by EDP Sciences, 2021
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