IMPROVEMENT OF FISH PATE TECHNOLOGY WITH THE ADDITION OF NON-TRADITIONAL RAW MATERIALS

Abstract

The modern food industry market has high requirements for safety, quality, biological and nutritional value of products, which forces manufacturers to look for new ingredients and technological solutions. In this regard, fish pastes are of interest, which are popular due to their ease of use and high nutritional value.

The purpose of the work is: to substantiate the feasibility of using and combining freshwater fish with non-traditional raw materials (maqui root, broccoli, beets).

Based on the results of consumer preferences, the authors used 10 descriptors of the flavor method to describe flavor. Sensory analysis and colorimetric studies were carried out using current standards. To create descriptors, DSTU ISO 6564:2005 "Sensory research. Methodology. Methods for creating a flavor spectrum" was used.

Positive results of sensory, organoleptic, colorimetric analysis of fish pâtés using the flavor profile method and establishing their compliance with a hypothetical standard are presented. The feasibility of using the flavor profile method and colorimetric methods to assess the overall impression of fish pâtés for expanding biologically significant food products was shown.

It was found that the preliminary heat treatment of pâtés affects the color formation of the finished product.

Positive results of organoleptic and colorimetric studies showed the feasibility of using maca root, broccoli, and beetroot in pâté technology.