Use the seeds of chia seeds as ingredient of milled half-finished foodstuffs
Abstract
Abstract. There are given results of sensory analysis of flavor and some other properties of milled masses of freshwater fish enriched by the non-traditional raw material (seed of chia seeds). The conclusion on positive effect on properties of proposed compositions over those ones of the standard sample of force-fish was made on comparing of base profiles of their basic properties.
The cutlets made of mass modified by vegetative ingredient had the plastic and dense consistency on their cut. The positive results of their organoleptic analysis evidenced expediency of adding of proposed vegetative ingredient to milled mass of fish. The criteria proved such conclusion were general expression of taste, aroma and harmonicity of flavor of cutlets made of mixes of developed composition.
It was shown experimentally that adding of vegetative raw materials in the mix permits to increase its nutritional value. Absence of negative effects followed after adding of seeds of chia seeds into the minced fish mass permits us to recommend it for consumption as the product of dietetic destination.
Key words. Fish cutlets, vegetative raw materials, chia seeds, semi-finished products, organoleptic testing, sensory characteristics, flavor, taste, profilogram.
References
References
Lisovska, T., Derkach, A., Stadnik, I., Sukhenko, Y., Vasiliev, V. (2017). Extruded corn flour for dietary food. Food industry of agricultural industrial complex. Vol. 6, 40-43.
Tesak, Y., Golembovska, N., Slobodyaniuk, N. (2016). Technology of quick-frozen semi-finished products. Transactions of SWorld. Journal, #45, Vol. 3, 11-14.
Sensory research. Methodology. (2005). Flavour profile methods. National standard of Ukraine DSTU ISO 6564:2005.
Prasol, Y., Golembovska, N., Slobodyaniuk, N., Ochkolias, O. (2017). Sensory analysis of semi-finished minced fish products by the flavor profile method. Scientific Bulletin of the Stepan Gzhytskyi Lviv National of Ukraine, Vol. 19, #80, 83-87.
Tesak, Y., Golembovska, N., Ochkolias, O. (2017). Technology of quickly frozen semi-finished products enriched by seaweed. Transactions of SWorld. Journal, #45, Vol. 3, 89-93.
Lisovska T., Derkach A., Stadnik I., Sukhenko Y., Vasiliev V. Extruded corn flour for dietary food. Food industry of agricultural industrial complex. 2017. Vol. 6, P. 40–43.
Tesak Y., Golembovska N., Slobodyaniuk N. Tech-nology of quick-frozen semi-finished products. Tran-sactions of SWorld. Journal, 2016. #45, Vol. 3, P. 11–14.
Sensory research. Methodology. Flavour profile methods. National standard of Ukraine DSTU ISO 6564:2005.
Prasol Y., Golembovska N., Slobodyaniuk N., Ochkolias O. Sensory analysis of semi-finished minced fish products by the flavor profile method. Scientific Bulletin of the Stepan Gzhytskyi Lviv National University of Ukraine. 2017. Vol. 19. #80. P. 83–87.
Tesak Y., Golembovska N., Ochkolias O. Technology of quickly frozen semi-finished products enriched by seaweed. Transactions of SWorld. Journal, 2017. #45. Vol. 3. P. 89–93.
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