Investigation of Physical and Chemical Properties of Minced Fish, Dry Vegetable Premixes and Their Mixtures

Abstract

To provide efficient processing of fish assorted raw material (chilled or frozen) there have been studied the properties of formed combined fish and vegetable products. Pike perch and carp minced meat was chosen as samples for research, into which dry powder of white cabbage was added. The results of thermodynamic analysis of hygroscopic properties for determining the ratio of free and bound moisture in minced products have been presented. The obtained data prove that introduction of powdered premix leads to a decrease in free moisture in the mixture due to its partial binding by premix. The upper level of the content of the additive in the mixture is limited by sensory evaluation, because when this limit is exceeded, the indicators of the resulting semi-finished product may radically differ from the model sample. There are given the results of studying thermophysical properties of frozen objects at ordinary temperatures and below zero, structural and mechanical properties, in particular, density, conditional coefficient of effective dynamic viscosity, amount of frozen moisture, cryoscopic temperatures of cryopreservation objects. The established mathematical dependencies of the characteristics of products and concentrates can be used in engineering practice in the design of production processes and apparatuses in processing raw materials of animal and vegetable origin. The obtained research results are necessary for the scientific analysis of kinetics and dynamics of heat and mass exchange processes (cooling and freezing), their modeling and optimization for the purpose of energy and resource saving in processing food materials.