RESOURCE-SAVING TECHNOLOGIES IN THE SECONDARY FOOD RESOURCES PROCESSING

The aim of the study is to investigate the properties of fish broths of various concentrations and to assess the possibility of placing a raw ingredient made of whole-grain sprouted wheat flour in this food system. The objects of the study were broths obtained from secondary raw materials of Atlantic cod (back bones with meat trimmings and gill-free heads with minor meat trimmings); the plant raw ingredient was obtained from soft spring wheat grain of the 4th class manufactured by OOO Biozerno. The quality indicators of the samples were assessed according to generally accepted testing methods, all determinations were carried out in triplicate. Depending on the selected concentration, the obtained broth samples had a color range from rich dark yellow to light yellow, a pleasant fishy taste and aroma, and moderate transpa¬rency. The mass fraction of protein varied in the range of 3.6–1.9 %. To preserve the properties and quality of the developed broths of various concentrations, it is proposed to freeze them at a temperature of –18 °C in a volume of 100–200 ml, followed by vacuuming and storage in a freezer for no more than 6 months. The use of an integrated approach and the production of a ready-to-eat product were implemented by introducing a plant-based raw ingredient from sprouted wheat grain in the amount of 10, 15 and 20 % into experimental samples of fish broth. The spread of the viscosity of the resulting food system from 2.63 ± 0.32 to 1.10 ± 0.22 will allow each consumer to individually select the concentration of the broth and the amount of the introduced raw ingredient to obtain the organoleptic properties of the ready-to-eat product that best suits their consumer preferences.