Development of technology for semi-finished culinary fish products with high protein content

This article discusses the issue of developing technology for a product with a high protein content and improved rheological and organoleptic characteristics. Pollock fillet and whey protein concentrate obtained by ultrafiltration were selected as the main raw materials for the new semi-finished fish product. Research was carried out on the organoleptic and rheological characteristics of model minced fish with the addition of whey protein concentrate (KSB-UF-80), corn flour and rosemary CO2 extract. It has been established that KSB-UF-80 leads to an increase in the moisture-binding capacity of model samples of minced meat systems, an improvement in organoleptic characteristics, and an increase in the nutritional, biological and energy value of semi-finished culinary fish products.