Improving the technology of fish dishes to enhance their nutritional value
Journal Title: Науковий вісник полтавського університету економіки і торгівлі. Серія Технічні науки - Year 2017, Vol 1, Issue 83
Abstract
One of the basic conditions for the functioning of the body is the mandatory presence in the diet of essential nutrients. A promising raw material for the enrichment of food is vegetable raw materials. Therefore, the expediency of using powders from wild berries for making fish dishes is considered. Methods. Organoleptic, physicochemical methods were used. Results. The technology of production of fish dishes ‟Fish mousseline quenelles with cranberriesˮ was developed, by introducing powder from the cranberry murk. An organoleptic evaluation and organoleptic profiles of the analogue dish and an improved dish were made. The introduction of functional additives in the form of plant material, namely, cranberry powder, is effective, as it promotes the increase of the biological and nutritional value of the initial diet, which will have a beneficial effect on the human body. Conclusions. The use of natural antioxidants in the production of fish dishes in the modern way of life is relevant and promising, because this process is focused on the creation of a balanced food and biological value of products and positive effects on the human body. The development and implementation of functional fish and vegetable dishes will meet the needs of the population in healthy food and increase the competitiveness of fish processing enterprises, as the raw materials used for these dishes are low and inexpensive. The developed fish dishes with berry powders are characterized by high quality and recommended for introduction into production at the restaurant business enterprises.
Authors and Affiliations
K. Melnikov, T. Kolisnychenk, Y. Matsuk
Keywords
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