EFFECTIVENESS OF USING BEER GROATS IN THE TECHNOLOGY OF SEMIFINISHED FISH PRODUCTS
Anastasiіa Ivaniuta, Аlina Menchynska, Олена Очколяс, XIAOQING QU, NATALIIA NESTERENKO
Animal Science and Food Technology
Abstract
The relevance of this study is conditioned upon the practical need to use beer groats as a structure-forming agent in the technology of fish moulded semifinished products. In this regard, this study is aimed at identifying the effectiveness of using beer groats in the technology of fish moulded semifinished products, namely the organoleptic and functional-technological properties of finished products. To solve the tasks set, generalisations, comparisons, and the following research methods were used: moisture content – by drying the sample to a constant mass; ash content – by the generally accepted weight method; fat content – by the Soxlet method; protein content determination – by the Kjeldahl method according to DSTU 8030, DSTU 8718; weight loss during heat treatment of samples was deter