Panikarova B. The improvement of technology of fish minced products by addition protein additive from the collagen-contained raw material

The thesis is devoted to the improvement and scientific substantiation of technology of protein additive from the fish collagen-contained raw material and fish minced products with its use. Prospects of the fish collagen-contained raw material use as functional protein components source were determined. The expediency of the enzymes use for controlled modification of technological properties of collagen-contained wastes was substantiated. The effect of proteolysis on the accumulation of water-soluble substances from the fish collagen-contained raw material for various manufacturing process parameters - temperature, concentration of enzymes, duration and pH were investigated. The complex of the physico-chemical, organoleptic, functional and technological parameters of protein additive were obtained in order to use it in the production of the fish minced products. The technologies of protein additive and improved fish minced products with its use were worked out and grounded. Rational fish minced products recipes with protein additive use were worked out. The nutritional, biological value and safety of developed fish minced products and their changes under the influence of process parameters were investigated. A project of regulatory documents for protein additive and fish minced products with its use was developed. The cost-effectiveness of development was determined. A range of measures to implement the results of research into practice was carried out.