CALCULATION OF CHEMICAL COMPOSITION CRITERIUM AND EFFECTIVE VISCOSITY OF FORCEMEAT FROM FIRST-GRADE AND SECOND-GRADE FROZEN AND SALT-SMOKED FISH PRODUCTION
The changes of chemical composition of fresh frozen fish and second-grade salt-smoked fish product depending on the catching season are studied. Chemical composition of K in forcemeat of fresh frozen fish and second-grade salt-smoked fish product are determined. Forcemeat of humpback salmon of cold smoking has high level of chemical composition of K - 5.10-5.26 while frozen and salty mackerel has low level of K - 0.46-0.76 and 0.52-0.75. The estimation of effective viscosity of forcemeat helped to refer forcemeat of the frozen and salty mackerel (summer season) to the group of forcemeat of high-stable consistency, while forcemeat of frozen carp (in autumn season) can be referred to the group of forcemeat with high stable consistency; forcemeat of summer carp, winter herring and salt herring of winter-summer season is referred to the group with distinctly contrasting consistency; forcemeat of carp of autumn season, mackerel of summer-winter season, frozen herring of summer period, salt mackerel of summer-autumn season is referred to the group with unctuous consistency.