Formulation components influence on the structural and mechanical characteristics of the minced meat system

The main requirement for washed minced fish is the ability to form a structure, but the technochemical and especially organoleptic properties of such minced meat require adjustment and improvement. The purpose of the research is to develop recipes for a basic structured product and study additional ingredients that contribute to the creation of products with a balanced amino acid composition. In the basic product, the norms for adding chicken eggs, starch, and fat components that do not reduce the moisture-holding capacity, ultimate shear stress, gel strength and en sure the preservation of the structure-forming ability of the product have been experimentally established. It is recommended to add starch in an amount of no more than 5%, eggs 2–3%, as well as the combined use of vegetable oil and lard in a ratio of 3 and 7%, respectively. Corrective additives have been proposed to obtain a product with a complete amino acid composition and acceptable organoleptic characteristics. In these additives, the indicators of the biological value of protein and the balance of the amino acid composition have been studied using the method of N.N. Calculation of the utility coefficients of individual amino acids showed that in all products they are less than one. The digestibility is close to 90%, the lowest is for chum salmon and pink salmon mince – 79.32%, the highest is for chicken eggs – 91.64%. All selected products are recommended for use to adjust the balance of the amino acid com position by creating two-component product compositions of the "shell – filling" or "sandwich" type..