UDC 664.951.53.004.4
 
GUTS V.,
doctor of technical sciences, professor,
KyivNational Universityof Food Technology
 
SYDORENKO O.,
candidate of technical sciences, associate professor,
KyivNational Universityof Trade and Economics
 
DONCHEVSKA R.,
postgraduate,
KyivNational Universityof Trade and Economics
 
THE CHANGES OF STRUCTURAL AND MECHANICAL PROPERTIES OF FROZEN JELLIED FISH UNDER STORAGE
 
The article grounds and defines the terms of storage of freshwater fish with vegetable additives on the basis of kinetic theory of quality modeling taking into account critical parameter of optimization. Objectivity of prognostication is confirmed by application of different methods of research of structural-mechanical properties of the jellied fish with the use of gravity penetrometr and universal computer measuring device. It is determined that during a certain term the jellied freshwater fish is characterized by high nutritional and biological value, harmonious sensory characteristics, elastic by consistency of filling and absence of sineresis.

 THE CHANGES OF STRUCTURAL AND MECHANICAL PROPERTIES OF FROZEN JELLIED FISH UNDER STORAGE