Biogenic amines in fish semi-finished products and culinary products-Reference-Cited by-同舟云学术

Biogenic amines in fish semi-finished products and culinary products

Published:2022-02-14 Issue:1 Volume:2022 Page:95-102
ISSN:0131-6184
Container-title:Fisheries
language:en
Short-container-title:

Author:

Vasyukova Anna¹,Krivoshonok Konstantin²,Sidoryenko YUriy³

Affiliation:

1. Moscow State University of Technologies and Management

2. MGUPP

3. Plekhanov Russian University of Economics

Abstract

The purpose of scientific research was to form the taste and aroma of fish semi-finished products and culinary products. The objects of research in the development of the formulation and technology of model minced fish were: pollock, onion, eggs, milk or water, and powdered products were used as a biologically active additive: flour from buckwheat, corn, rice, wheat, amaranth, almonds, flax, chickpeas, spirulina and dill for cooking cutlets. Combinations of basic raw materials and additives were selected by the method of experiment planning. This made it possible to create a product that best meets the needs of the child's body in terms of nutritional value and calorie content. Butter was used as a plasticizing additive. The use of additives of plant origin makes it possible to stabilize the functional and technological properties of raw materials, increase the biological value, emphasize the organoleptic characteristics of finished products, reduce the content of biogenic amines in semi-finished products and dishes.

Publisher

FSBI TSUREN

Subject

General Medicine

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