UDC 637.521.47/.56:594.582
 
LEBSKA T.,
doctor of technical sciences, professor,
NationalUniversity of Life and Environmental Sciences of Ukraine
 
KOVAL O.,
candidate of technical sciences, associate professor,
KyivNational Universityof Food Technology
 
KOZLOVA S.,
postgraduate,
NationalUniversity of Life and Environmental Sciences of Ukraine
 
RESEARCH OF STRUCTURAL AND MECHANICAL PROPERTIES OF FISH STUFFING WITH ADD OF SQUID MEAT
 
The article researches the changes of structural and mechanical properties of stuffing from silver carp with addition of squid meat. There have been presented the results of research of indenter immersion depth in the stuffing. There have been proved the influence of squid meat proteins on structural and mechanical properties of combined stuffing from hydrocoles, dependence of stuffing consistency on the relative penetration power.

 RESEARCH OF STRUCTURAL AND MECHANICAL PROPERTIES OF FISH STUFFING WITH ADD OF SQUID MEAT