Romanenko O. Consumer properties of new fresh-water fish preserves

The thesis deals with scientific substantiation and development of receipts of new types of fresh-water fish preserves with vegetable additives and their commodity properties. There has been proved the use of fish raw materials in the production process: grass carp and silver carp; and also vegetable raw materials: snow-ball tree berries, cranberries, barberries, elder-berries; carrot, beetroot; sea weeds. Preserves receipts optimization has been done by mathematical modeling with the use of complex experiment. There have been developed original 5-point scales of evaluation of organoleptic indices for salty half-finished preserves and for finished products, taking into account the ponderability coefficients. The thesis researches organoleptic, physical-chemical, structural-mechanical, microbiological and safety indices of new products and their storage changes. There was developed and patented the new method of foodstuffs consistence determination. The results of chemical composition testify high content of essential amino acids, essential fatty acids, vitamins and balanced mineral composition of the new preserves. There has been determined social and economic effect of production and selling of new types of preserves, and their competitiveness has been calculated. The normative documents for the new types of preserves have been developed and approved.