RESEARCH OF ORGANOLEPTIC PROPERTIES OF FISH MINCED SEMI-FINISHED PRODUCTS WITH THE ADDITION OF BEER GRAINS USING THE FLAVOR PROFILE METHOD
DOI:
https://doi.org/10.31548//humanhealth.3.2025.99Keywords:
beer grains, fish semi-finished products, organoleptic properties, sensory analysis, flavor profile, minced products, secondary raw materialsAbstract
The article examines the effect of beer grains as an unconventional functional ingredient on the organoleptic properties of fish cut semi-finished products. In the context of increasing requirements for food products in terms of their quality, safety and nutritional value, the development of functional products with improved sensory characteristics and the use of secondary raw materials is of particular importance. The study is aimed at evaluating the sensory properties of fish cutlet samples with the addition of beer grains in an amount of 2% and 5% compared to the reference and control samples.
The flavor profile method was used to analyze organoleptic indicators in accordance with the requirements of DSTU ISO 6564:2005. The assessment was carried out using 10 sensory descriptors (harmony, inherent and fishy taste, moderate severity, grainy aftertaste, saltiness, juiciness, plasticity, density and overall impression) by an expert commission of 8 people. The results of the study showed that samples with beer grains, especially experiment 2 (5%), are characterized by higher sensory scores compared to the control sample. In particular, they demonstrate improvements in the indicators of taste harmony, the presence of a grain aftertaste, consistency density and overall sensory perception. Experiment 2 recorded the highest sum of points (36.5), which even exceeds the standard (36.0), which indicates the successful adaptation of the innovative recipe. The results obtained confirm the feasibility of using beer grains as an ingredient for functional fish semi-finished products, which allows not only to increase their nutritional value, but also to improve the consumer properties of the product. The use of the flavor profile method turned out to be an effective tool for objective sensory assessment and justification of recipe decisions. The study opens up prospects for the wider use of beer grains in the food industry as an environmentally appropriate component.
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