At the present development stage of fish culinary production special significance has
range expanding and technology improving for the following purposes: the available fish
resources use; the organoleptic characteristics improvement and the nutritional value
and competitiveness increase of products manufactured at the enterprises of the food
industry. This study concerns the technology and the consumer properties formation improvement
of cold appetizers from silver carp in the form of a roll. Unlike traditional the
developed products consist of fillet of a bighead silver carp on a skin and an original stuff
from egg, vegetables and mushrooms. The researchers conducted study using conventional
and special methods. They recommended to introduce gelatin in a dry powdered at the
stage of roll forming form in a recipe of the developed fish rolls. A man tested fish gelatin
as anew consistency regulator of the developed products. The traditional and fish gelatin
use allows to increase the yield of fish cold appetizers in the form of a roll by 8.0 %. When
adding gelatin, there was an improvement in consistency and sensory perception of the
product as a whole. The analysis results of biological value showed that the developed
dishes, being an important additional source of protein and essential amino acids such as
threonine, lysine, valine, may well improve the ration balance. The fatty acids ratio in fish
rolls prepared according to new recipes is close to the ideal fat in the ratio of saturated,
monounsaturated and polyunsaturated fatty acids (35:45:20) and is determined mainly by
the composition of fatty acids in silver carp fat. The developed production will allow to expand
the range of the food industry enterprises by cold fish appetizers of high quality and
food value from available fish raw materials.
Thermal and physicochemical properties of red tilapia (Oreochromis niloticus) surimi gel as affected by microbial transglutaminase
