TECHNOLOGY OF EMULSION SAUCES ON THE BASIS OF THE FERMENTED FISH FORCEMEAT
The paper presents the results of the research in the sphere of regulating the structure of emulsion products based on raw fish, using its own enzymatic system. The objects of the research are fermented forcemeat (the main component of emulsion sauces) from not sufficiently profitable fish of the Volga-Caspian fishery basin (crucian silver ( Carassius gibelio ), rudd ( Scardinus erythrophthalmus ), bream ( Blicca bjoerkna )), obtained with the use of anolyte of electrochemically activated solution for the intensification of the process of hydrolysis, and collagen tissue (bone ridge, skin, head, fins), which is formed in deep cutting of fish. 4 receipts of emulsion sauces based on the fermented forcemeat from marginal fish and 4 receipts (control) - from unwashed minced fish are simulated. It was found that the emulsion sauces based on the fermented forcemeat differ in more attractive organoleptic properties, higher stability (in average of 10 %) and high protein content (by 1.1 times) than emulsion sauces based on unwashed minced fish. The technological scheme of receiving the emulsion sauces based on the fermented forcemeat from unprofitable fish is developed. The optimal formulation is determined. The emulsion sauces safety performance based on the fermented minced fish confirmed their safety for human nutrition.