Abstract
The possibility of using dietary selenium-protein additive "Neoselen" for enrichment of pastes based on mussels with organic selenium has been investigated. The formulation of the pastes involved the use of the soft body of the freshwater mmussels of the genus Anodonta. The influence of the introduction of different percentage of the additive "Neoselen" on the organoleptic properties of the developed pastes based on freshwater mussels was investigated. It is found that the addition of additive "Neoselen" even more than 5% does not impair the taste and color of the developed pastes. Moisture content, moisture retention, fat-holding capacity and active acidity of the developed pastes were investigated. The moisture-holding and fat-holding capacity of the developed paste is determined. The difference in the consistency of pastes based on freshwater mussels with different percentage of unpowered additives was investigated by determining the values of plastic viscosity and modulus of elasticity. The regularities of the influence of the additive "Neoselen" on the general chemical and mineral composition of pastes based on freshwater mussels have been established. It is established that the addition of 1%, 3% or 5% in the paste of additive "Neoselen" can enrich it by 7.8, 23.4 and 39 mkg of selenium, respectively. Studies have shown that in the composition of both the control and experimental samples of pastes in the amount of protein, minerals and water content. With the increase of the content of the additive "Neoselen" in the formulation of pastes, the content of protein and minerals increases. The complex of qualitative characteristics of the developed pastes is investigated. The regularities of the influence of the component composition on the organoleptic and physicochemical and functional-technological characteristics of the minced systems based on freshwater mussels and the additive "Neoselen" have been established. It is established that the optimal doses of the use of additive "Neoselen" in the formulation of pastes ranges from 3-5%.
Publisher
Odessa National Academy of Food Technologies
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