Kozlova S. The technology of quick-frozen semi-prepared products of high biological value made of aquatic organisms

The dissertation is devoted to the scientific substantiation and elaboration of technology semi-prepared products higher biological value made of aquatic organisms with adding raw animal (fat, dry milk, cheese, etc.) and vegetable (mushrooms, carrots, sunflower oil, semolina, seaweeds, etc.) origin. This fully solves problem production food products of optimized in index of food and biological value. The influence meat squid on the structural and mechanical properties of stuffing, ability its protein to retain а moisture, weight loss upon thermal treatment was determined. The influence of sodium salt, dry milk, seaweeds on the technological properties of minced meat silver carp was determined. Technology of semi-prepared products is scientifically grounded. This gave possibility to balance its amino-, fatty acid composition, to increase the content of mineral elements and vitamins. Complex estimation quality of developed products was done as well as its competitiveness.