VAC 06.04.2001 Рыбное хозяйство и аквакультура
VAC 08.00.00 Экономика
A technology of snack molded product based on minced meat and bone of small Baltic bream is developed. Bream tissues without entrails and head were pre-modified at a temperature of more than 100°C and ncreased pressure. Fine bone meal was added into the composition of the minced products. Fish dough was rolled thinly, molded and brought to readiness by hot drying. Ready biocrips have a pleasant organoleptic properties. The chemical composition, energy and biological value of finished products are substantiated. The functionality of biocrips in terms of calcium and phosphorus content is shown. The technology allows efficient use of the underlying tissues of bream. The products are recommended for the prevention of musculoskeletal diseases, in the diet of athletes and people sticked to an active lifestyle.
Baltic bream, snack products, heat treatment
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