Changing the quality of ground meat for sausage products in the process of grinding

In water reservoirs, the size and characteristics of fish, in the first place, affect – the composition and clarity of food objects, the number of food competitors and predators, their numbers, industry, and others. Besides, the rate of linear and weight growth are the arteries that determine the value of the species as an object of commercial fishing. The hybrid of silver and bighead carp easily adapts to different growing conditions (from the point of view of the formation of fish-biological indicators), protein in different years depending on feeding conditions, in one reservoir indicators of length and body weight of ribs are inadequate. Evaluating the influence of feeding conditions on the linear growth of the rib, the method of generalized evaluation was used. An indicator equal to the sum of potential fish productivity for phyto-zooplankton was used to characterize the foraging status of a particular condition in a certain period. In terms of the quality of growth indicators, the indicator of the absolute weight of nature with differentiation of farms, age groups, and years was used. The results of the research revealed significant variability in the size and weight characteristics of different groups of silver and bighead carp, which were isolated from ponds and reservoirs. According to the results of experimental studies established for the cultivation of hybrid silver and bighead carp in reservoirs, relatively high rates of linear and weight growth are expected, higher than for similar species, which is provided in the conditions of fish ponds.

Section: Resultsmentioning

confidence: 99%

The study of the variability of morphobiological indicators of different size and weight groups of hybrid silver carp (Hypophthalmichthys spp.) as a promising direction of development of the fish processing industry

Makarenko

Mushtruk

Rudyk-Leuska

et al. 2021

“…Providing the population with high-quality food products of increased nutritional and biological value is an urgent issue of today, due to a violation of the nutritional status, and a lack of several essential nutritional factors. In this regard, the concept of creating new food products, chemically balanced, enriched with functional components, and ensuring their immutability, health safety after technological processing, as well as during storage, is becoming increasingly important (Sukhenko et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Use of aromatic root vegetables in the technology of freshwater fish preserves

Holembovska

Tyshchenko

Slobodyanyuk

et al. 2021

The expediency of using freshwater fish and aromatic root vegetables in the technology of preserves has been substantiated. Based on the organoleptic analysis, the compatibility of freshwater fish and aromatic vegetables as part of preserves has been determined. The conditions for pretreatment of salted semi-finished products to ensure their maturation as part of preserves have been theoretically substantiated and experimentally determined. It has been found that pretreatment of freshwater fish flesh with 1.0% and 1.5% malic acid for 60 minutes provides soft, tender and juicy consistency, which corresponds to an organoleptic rating of 5 points. Changes in the fatty acid composition of preserves are mainly associated with an increase in the amount of polyunsaturated fatty acids that have been introduced with linseed oil, which is a positive factor. It has been found that, in comparison with the control sample, the level of all mineral elements in preserves with aromatic root vegetables is significantly increased, with fiber present, which indicates the expediency of introducing aromatic root vegetables into this product to enrich it with essential mineral and carbohydrate elements to obtain a high-value and healthy food product. Enriching the formulation of preserves made of freshwater fish with a variety of herbal additives increases their nutritional value and allows to get a product of high value enriched with such vital nutrients as carbohydrates, calcium, potassium, phosphorus, sulfur, sodium, magnesium, manganese, and iron. Aromatic root vegetables such as horseradish, parsley, and ginger have been found to exhibit antiseptic properties and delay the activity of microbial enzymes as they content phenol. Therefore, the use of aromatic root vegetables helps to inhibit the oxidation and hydrolysis of fats, which may be due to the presence of phenols in their composition.

“…Analysis of literature sources has shown that the most effective way to achieve goals is to select the appropriate feed and feeding strategy. The consumption of a part of the feed for energy needs is often variable and requires a detailed study, taking into account all the features of the study object (Buchtová and Ježek, 2011;Sukhenko et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Investigation of dependences of the morphological composition of body and amino acid composition of trout meat proteins (Oncorhynchus mykiss) on levels of the energy value of feeds

Kondratiuk

Otchenashko²

2021

The article studies the effect of using complete compound feeds with different energy levels on the morphological composition of the body and the amino acid composition of trout meat proteins. The experiment aimed to establish the influence of different levels of energy nutrition of commercial rainbow trout on the morphological composition of their body and the amino acid composition of meat proteins. For this purpose, five experimental groups were formed using the analog method. The study lasted 210 days and was divided into two periods: comparative (10 days) and main (200 days). During the comparative period, the study fish consumed compound feed of the control group. During the main period, the energy level in experimental compound feeds for different experimental trout groups ranged from 16 to 20 mJ per 1 kg. It was found that with an increase in the mass of two-year-old trout, the mass of muscle tissue and the yield of edible parts probably increases. Feeding fish with an increased amount of metabolic energy (20 mJ.kg-1) resulted in a significant change in the weight of internal organs, including the heart, liver, and kidneys. Increasing the metabolic energy in the compound feeds of fish from 18 mJ.kg-1 to 19 – 20 mJ.kg-1 leads to a significant increase in bowel mass by 13.3 – 5.0%. An increase in the level of metabolic energy in rainbow trout diets from 18 mJ.kg-1 to 19 – 20 mJ.kg-1 contributed to a likely increase in the methionine content in meat. A similar pattern was observed for the tryptophan content. It was found that the content of most essential amino acids in the protein of rainbow trout meat exceeds the corresponding values in the "ideal" protein, except for the content of isoleucine and leucine, which refers them to limiting amino acids.