Introduction. Cod is of great importance for fishing and fish processing. The main cod-based food products are frozen fish, frozen fillet, and canned cod liver. To increase the degree of processing and reduce the amount of waste, fish producers obtain minced cod from mechanically deboned leftovers of filleting. Minced fish has specific technological parameters, which limits its use in food industry. The research objective was to develop a new commercial technology of minced cod products. Study objects and methods. The research featured minced Atlantic cod. The fish was processed without thawing to reduce losses from defrosting, microbiological spoilage, and oxidation. The final product was obtained by cutting blocks of frozen minced cod on a cutter and then stabilizing the food mass with vegetable textures and food additives. The methods included selection and determination of the rheological and sensory properties of samples processed on industrial equipment. The optimal formulation was chosen according to the best results of coextruder processing. Results and discussion. Using a cutter improved the processing quality of the mechanically deboned minced cod. The samples of cold minced cod proved easier to process at a lower temperature of –7°C and below, if compared to the samples of warm minced fish (0°C and above). Adding 15% of a sunflower oil and water emulsion improved the sensory properties of finished products, e.g. fish balls in bread crumbs. Adding 4% of wheat fiber improved the texture of the products, while a higher dose made them dry and crumbly. 20% of crushed soy granules resulted in a rough texture, typical of chopped fish products. Conclusion. Rheological and organoleptic properties of highly watered mechanically deboned minced cod, as well as the texture of the finished products, could be improved by adding vegetable fillers and emulsions at a low temperature.

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Introduction. The ever-growing world population and protein deficiency increase the demand for products of animal origin, especially fish-based. However, canned foods and fillets, which are the most popular types of fish products, are made from medium-sized and large fish. In spite of the fact that undersized fish is cheap, it requires manual processing and remains so time and labour consuming that it is utilized for non-food purposes. The research objective was to develop a new technology for processing undersized sea fish into minced ready-to-eat products. Study objects and methods. The study featured experimental samples of fish mince with texturing agents and food additives vs. control samples of pure fish mince. The experiment involved block-frozen Peruvian anchovy (Engraulis ringens L.). The anchovy was minced without pre-defrosting, gutting, or beheading. The experimental and control samples underwent sensory evaluation and were tested for moisture content, water-binding capacity, and rheological properties using a PNDP-penetrometer. Results and discussion. Adding 3.6% of wheat fiber, ≤ 15% of pea flour, ≤ 10% of textured soy, and 12% of onion improved the sensory and technological profiles of the finished product. The recommended mass fraction of fish in the finished product did not exceed 55%, as a higher amount deteriorated the sensory quality of the product. The textured soy provided the optimal texture. The fish balls were cooked from the fish mince, which were deep-fried in breadcrumbs, received a high score for sensory properties and could be recommended as basis for various formulations. Conclusion. Minced undersized fish, traditionally used as fertilizers or crude product, proved to be an advantageous semi-finished and ready-to-eat product. The developed technology is relevant for most undersized block-frozen sea fish.

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The study is aimed at analyzing the effectiveness of the use of malt sprouts (SR) in feeding calves. In the work, indicators of the level of replacement of barley in the composition of experimental samples with malt sprouts are determined. The resulting difference in the increase in live weight of animals and control groups showed the feasibility of using malt sprouts, and the cost of making a standard compound feed was higher than the cost of making experimental compound feed.