Study of breaded pollock products quality
https://doi.org/10.36038/2307-3497-2024-198-130-136
Abstract
The aim of the work is to evaluate the assortment structure, analyze the composition, as well as the nutritional value, organoleptic and physicochemical indicators of commercial samples of breaded pollock products, presented in the Russian market.
Methods used: The analysis and structure of the assortment were determined by means of the calculation method. Data on component composition and nutritional value were analyzed by the method of labeling examination. Standard methods were used to determine sodium chloride and water content. The results of organoleptic evaluation were processed by the method of profile analysis and mathematical method with the use of heuristic approach to the evaluation of product quality indicators.
Novelty: The main defects, as well as physico-chemical and organoleptic characteristics of the quality of breaded products
Results: The leading place of breaded fish culinary semi-finished products from pollock in the structure of the Russian market among the products of this name from other species of aquatic biological resources is shown. It is revealed that breading systems of commercial samples of breaded pollock products consist mainly of ingredients of low nutritional and biological value.
Practical significance: the results obtained are used for the development of breaded products with increased nutritional and biological value.
About the Authors
E. A. Savvina
Russian Federal Research Institute of Fisheries and Oceanography («VNIRO»)
Russian Federation
Russian Federation
19, Okruzhnoy proezd, Moscow, 105187, Russia
E. Y. Porotikova
Russian Federal Research Institute of Fisheries and Oceanography («VNIRO»)
Russian Federation
Russian Federation
19, Okruzhnoy proezd, Moscow, 105187, Russia
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Review
For citations:
Savvina E.A., Porotikova E.Y. Study of breaded pollock products quality. Trudy VNIRO. 2024;198(1):130-136. (In Russ.) https://doi.org/10.36038/2307-3497-2024-198-130-136
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