The use of herbal food additives to form the structure of fish semi-finished products with a prolonged shelf life

The aim of the scientific research was to form the structure of fish semi-finished products with an extended shelf life by introducing plant materials into the mince. The objects of the study were: pollock, onions, eggs, dry milk, water, plant additives: buckwheat flour, corn, rice, chickpeas, freeze-dried plant materials: spirulina and dill; spices used to prepare model mince and culinary products - cutlets. Combinations of the proportion of fish, biologically active additives and freeze-dried spices providing an extended shelf life were selected experimentally and in the process of tasting. Having performed a criterial assessment of the amino acid composition of proteins of the main raw materials and based on the Gibbs-Rosebohm diagram, the optimal protein ratio was established: fish: cereals: dry milk 77: 10.5: 12.5. The stabilization of the structure of semi-finished and finished culinary products is achieved by adding milk and eggs to the mince, and plasticity is achieved by adding butter. Extended shelf life is achieved by using raw materials rich in polyphenols, vitamins and antioxidants.