Donchevska R. Formation of nutritious properties of the frozen jellied foods made of freshwater fish

The thesis is devoted to the scientific substantiation of the formation of nutritious properties of the frozen jellied foods made of freshwater fish with the addition of vegetable additives, sea weeds and hydrocolloids.There was confirmed the perspective of the efficiency of freshwater fish, cranberry, carrot, beet, green onion, dill, parsley, laminaria and hydrocolloids for the production of the frozen jellied foods. There have been developed food stabilizing mixture from hydrocolloids - jelly component of the frozen jellied fish.On the basic of methods of sensory analysis and mathematical modeling there were elaborated recipes of the frozen jellied foods made of freshwater fish. There have been developed 5-point scales of evaluation of organoleptic indices for stabilizing systems and for jellied fish. With the experimental research there was proved the microbiological and toxicological safety of the new products, high nutritional and biological value.There has been high degree of preservation of nutritional and biological value of frozen jellied fish during low temperature storage.There was also scientifically grounded time of storage of the frozen jellied products from freshwater fish, there has been calculated competitiveness, determined social and economic effect of their production and selling.