Effect of Nucleic Acids on the Quality Indicators of Functional Fish Products

Abstract

There have been proposed rational technology of combined fish-grain and fish-vegetable masses for functional nutrition. As the objects of research were selected minced raw fish fillet, minced boiled fish fillet and industrial frozen minced fillet from horse mackerel (Trachurus Trachurus L.). The studies have been carried out in accordance with the experimental design, in which the variable factors were the heat treatment time (10–15 minutes) and the temperature of treatment (82–98 ° C). It was found that the organoleptic characteristics of boiled mince from raw fillet of horse mackerel are significantly inferior to the organoleptic characteristics of minced meat from boiled fillet of horse mackerel. When comparing the data for ice cream and freshly prepared minced horse mackerel, it was found that the loss of nucleic acids in industrial minced meat is 4.6–13.1% higher (T = 82 ± 2 and 98 ± 2 ° C), the loss of dry matter is higher by 11, 3–5.8%, mass - by 8.4–14.6%. The content of the total amount of nucleic acids in industrial minced meat is 11.1% lower than in freshly prepared minced meat. Obviously, in the process of preparing products for dietary nutrition, it is preferable to use minced meat from boiled fish fillets.