FOOD VALUE OF FISH SEMI-FINISHED PRODUCTS WITH FUNCTIONAL PROPERTIES FROM THE COD BALTIC
Journal Title: Вестник Астраханского государственного технического университета. Серия: Рыбное хозяйство - Year 2014, Vol 0, Issue 1
Abstract
The potential biological value of protein of muscular fabric of a cod is calculated. The biological value of protein of muscular fabric of a cod is equal 71.5 %. Histograms with total estimates of organoleptic indicators and amino acid score are submitted. Indicators of nutrition value of experimental samples, breaded in a celery root, a parsley root, white beans and wheat crackers (chosen for control) are investigated. It is also proved that the use of vegetable raw materials as breading allows receiving a semi-finished product with the lowered power value and the increased biological value, owing to what these semi-finished products can be referred to the dietary food with functional properties, and also a semi-finished product with the enriched mineral structure.
Authors and Affiliations
Elena Naumenko
Keywords
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- EP ID EP88702
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