Substantiation Of Hot Smoking Parameters Based On Sensory Researches In Hot Fish Marinades Technology In The Jelly Pouring

Modern technologies of food products provide creation of healthy, tasty and safe products, characterized by high organoleptic properties, balance by main food factors and structural-mechanical parameters of a product.The main technological process in the technology of fish marinades and a jelly pouring is the hot smoking. Technological parameters of the hot smoking have been scientifically grounded on the base of the statistical processing of data of sensory studies. Organoleptic assessment of semi-products after the thermal processing was carried out by 5-point system corresponding to the elaborated scale. The quantitative assessment of organoleptic parameters of the quality of experimental samples was determined by the totality of all assessment points, taking into account chosen weight coefficients depending on the importance degree of a given parameter at forming consumer qualities of a product. The generalizing quality parameter was calculated as a sum of assessments of organoleptic parameters – taste, consistence and appearance. Individual assessments of separated quality parameters of products (in points) were put in degustation lists and statistically processed by the averaging method.The smoking process realization, according to scientifically grounded parameters allows to produce the new type of tasty, healthy and presentable culinary products of a perspective object of Ukrainian aquaculture – silver carp of a prolonged storage term

Determination of Commodity Characteristics of Emulsion Based on Low-methoxylated Pectin for Dishes of the «Eat Healthy» System in the Restaurant Service

The object of research is emulsions based on low-methoxylated apple pectin for dishes of the «Eat Healthy» system in the restaurant industry. The subject of the research is the commodity characteristics of emulsions for dishes of the «Eat Healthy» system. In the course of the study, methods were used to determine commodity characteristics based on sensory and physicochemical analysis. The proposed ingredient composition of emulsions based on low-methoxylated apple pectin makes it possible to form not only high consumer qualities, but also to provide the target product with functional health properties. The sorption activity of pectin makes it possible to bind and remove heavy metals, radionuclides from the body; removal of strontium isotopes has a high activity. As a highly hydrophilic, biocompatible biopolymer of plant origin, it provides a high viscosity of the structure at low concentrations, has a pronounced neutral, pleasant sour taste. Low-methoxylated apple pectin is one of the most common hydrocolloids, which is used in the technology of products with therapeutic, prophylactic, sorption, bactericidal properties. In addition, low-methoxylated pectin substances are a harmless and economical material, and can be considered as an alternative to antibiotics and synthetic preservatives to prevent bacterial spoilage and extend the shelf life of health food for public catering with high consumer properties. The influence of the technological properties of low-methoxylated pectin in the formation of commodity characteristics for food products based on emulsions in healthy food products of restaurant establishments of different styles and concepts has been determined. Samples of food emulsions were studied using different amounts of low-methoxylated pectin as a stabilizer to obtain a sedimentation-stable emulsion system. The use of low-methoxylated apple pectin in the composition of food emulsions increases the aggregate stability of the product, functional and merchandising characteristics. On the basis of a complex quality indicator, the optimal parameters of the emulsion formulation were determined. High-quality consumer characteristics are ensured due to the size of uronic particles up to 0.78–0.81 μm in size

A Technology Developed to Produce Hot Fish Marinades for a Jellylike Filling of Prolonged Storage

Aquaculture is a promising way of developing fisheries worldwide and in Ukraine. Aquaculture products should form the basis of a complete nutrition of the population of Ukraine in accordance with the world tendency. About 44 % of freshwater catches in 2015 were those of the silver carp. The range of food products from the silver carp is limited, which is due to the low activity of its enzyme system, which does not facilitate maturation in the production of salty fish products. Therefore, new kinds of silver carp products are suggested in jellylike marinade fillings of prolonged shelf life.The results of the statistical processing of complex organoleptic tests have determined the rational parameters of the hot smoked salty semi-finished product. It is proposed to conduct drying at a temperature of 60...70 °С for 25 minutes; evaporation is advised to be performed for 25 minutes at a temperature of 100...110 °С. The stage of the actual hot smoking should be carried out at a temperature of 90...100 °C for 45 minutes. The samples studied, which were smoked according to the above parameters, received the highest score. In order to provide stable structural and mechanical properties of the jelly during refrigeration, the formulation of the filling was substantiated. A combination of LEP and alginic acid in a ratio of 1:1 with a mass fraction of 1.5 % forms a jelly as strong as 112 g and with no synergetic changes. The developed technology helps obtain safe fish marinades in a jellylike filling with a shelf life of up to 90 day

Formation of Consumer Preferences in the Fish Restaurants Menu Based on Sensory Characteristics

The object of research is fish culinary products in the jelly pouring of the menu of conceptual restaurants. The subject of research is the consumer characteristics of gelling fish broth for culinary products based on sensory characteristics. The study used methods for determining the consumer characteristics of fish culinary products based on physical, chemical, aesthetic and sensory analysis. Methods for the preliminary preparation of hydrocolloids as structure-forming agents for the preparation of gelling culinary products with the study of the parameters of the jelly formation process are proposed. The developed ingredient composition of fish culinary products based on low methoxylated pectin and sodium alginate improves the consumer characteristics of the finished dish. This ensures the implementation of strategic decisions in the food industry through the introduction of innovative technologies and the release of products with new consumer and functional properties. It is the new ingredient composition of the fish culinary products in the pouring that opens the priorities in the creation of the wellness products industry with the aim of improving the health of consumers. The active elements of algae are absorbed almost completely through a chemical composition close to that of human plasma. As a result, algae are able to compensate for the lack of elements and contribute to the normalization of metabolism. The use of low-esterified pectin is due to its structure-forming, therapeutic and prophylactic, sorption, antibacterial properties, which are an alternative to antibiotics and synthetic preservatives to prevent bacterial spoilage. The use of dietary supplements based on sodium alginate and pectin in food products provide an adjustable texture with new rheological and functional properties, which have a positive effect on the commodity performance of finished products for promotion on the market of healthy food restaurants. On the basis of the sensory indicator, rational parameters of the recipe of fish culinary products in jelly pouring were determined to obtain a transparent, stable, homogeneous elastic consistency, which will expand the range of the wellness menu of restaurants of the Wellness concept