Özet:

This paper substantiates the prospects and feasibility of using protein additives on the basis of salmon skin as part of minced fish systems. The main aim was to study and evaluate the effect of developed protein additives on functional and technological indicators of minced fish systems, in particular, water binding capacity and molecular mobility of the water in the system. These data show that the best functional and technological parameters are characterized for samples of minced model with 15 % replacement of fish raw materials for developed additives. It was also found that the most promising protein additives is an additive based on the skins of smoked salmon, due to the partial denaturation of collagen fibers during smoking and maturing fish. We propose to use developed protein additives in minced systems based on low-value, low fat fish raw materials, functional and technological properties of which are significantly reduced due to prolonged or multiple freeze. Author Biographies Богдана Олександрівна Старостено, Kharkiv State University of Food Technology and Trade, 333, str. Klochkovskaya, Kharkiv, Ukraine, 61051 Candidate of Technical Sciences, Senior Lecturer Department of Chemistry, Microbiology and Food Hygiene

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