ВИКОРИСТАННЯ ФРУКТОВИХ СОКІВ У ТЕХНОЛОГІЇ МАРИНУВАННЯ МОРЕПРОДУКТІВ DOI: 10.37734/2518-7171-2020-1-3

In Ukraine, there is a clear trend of increasing demand among consumers for the use of seafood of high nutritional value and of the most ready for consumption. The improvement of the technology of marinating hydrobionts through the use of fruit raw materials is considered. The aim of the study is the using fruit juices in seafood marination technology to improve their organoleptic performance and functional and technological properties. Methods of researches. Standard methodologies for structural-mechanical and physical indicators have been used. Results. The characteristics of the chemical composition of semi-finished products with different fruit raw materials are investigated. The technique of marination using the juice of chaenomeles and cranberries is proposed. Factors influencing the quality of hydrobionts in the marination process were analysed. The use of juice from chaenomeles and cranberries in rapane meat marination technology for softening the structure and improvement of organoleptic indicators have been substantiated and proved experimentally. The possibility of substituting acetic acid as a softening of connective tissue, improving the taste and aroma of natural, contained in the original vegetable raw material has been established. Conclusions. Improved technology of marination for semi-processed products of seafood (shrimp and rapanas) through the use of pre-marination in fruit juices (chaenomeles and cranberries). Recipes for new culinary dishes have been developed using marinated semi-processed seafood. Key words: semi-processed, shrimp meat, rapane meat, tenderness, water-holding capacity, water- handling capacity, moisture content, marination. REFERENCES 1. Teslyuk T. Yu. (2007). Osnovni tendentsiyi rozvytku rybnoyi haluzi v Ukrayini [Basic tendencies of fish industry development in Ukraine]. Ekonomika APK – Ekonomika APK, 7, 265 [in Ukranian]. 2. Mikhnyeva Ye. H. (2016). Tekhnolohiya preserviv iz molyuskiv ta pryano-aromatychnoyi syrovyny [Technology of preserves from mollusks and spicy-aromatic raw materials]. Extended abstract of candidate’s thesis. Kyiv [in Ukranian]. 3. Sydorenko O., Petrova O. & Ivanyuta A. (2018). Krevetka Palaemon adspersus: ratsionalni napryamy pererobky [Shrimp Palaemon adspersus: rational directions of processing]. Tovary i rynky – Goods and markets, 4, 94–104 [in Ukranian]. 4. Khomych H. P., Levchenko Yu. V. & Bondarchuk V. S. (2020). Vykorystannya roslynnoyi syrovyny u tekhnolohiyi marynuvannya napivfabrykativ z hidrobiontiv [The use of vegetable raw materials in the technology of marinating semi-finished products from aquatic organisms]. Innovatsiynyy rozvytok hotelnorestorannoho hospodarstva ta kharchovykh vyrobnytstv: materialy I Mizhnarodnoyi nauk.- prakt. internet-konf – Innovative development of hotel and restaurant economy and food production: materials of the International International Science. practice. internet conference – Prague: Oktant Print, 68–69 [in Ukranian]. 5. Apach M. V. & Sydorenko O. V. (2014). Kharchova tsinnist chornomorskoyi rapany [Food value of the Black Sea rapana]. Aktualni problemy tovaroznavstva, torhovelnoho pidpryyemnytstva ta zakhystu prav spozhyvachiv: mizhnar. nauk.-prakt. Internetkonf. – Actual problems of commodity science, trade entrepreneurship and consumer protection: international. scientific-practical Internet conference (March, 13). Kyiv, 65–66 [in Ukranian]. 6. Khomych H. P., Tkach N. I., Pedchenko M. H., Topal A. A. & Kuzmenko Ye. V. (2019). Vykorystannya khenomelesu v tekhnolohiyi marynadiv dlya myasa rapany [The use of henomeles in the technology of marinades for rapana meat]. Zbirnyk naukovykh statey mahistriv. Fakultet tovaroznavstva, torhivli ta marketynhu. Fakultet kharchovykh tekhnolohiy, hotelno-restorannoho ta turystychnoho biznesu. – Collection of scientific articles masters. Faculty of Commodity Science, Trade and Marketing. Faculty of Food Technology, Hotel and Restaurant and Tourism Business. Poltava: PUET, 284–289 [in Ukranian]. 7. Kaluhina I. M. & Lotishko I. P. (2012). Rozrobka tekhnolohiyi strav zdorovoho kharchuvannya z rapany marynovanoyi [Development of technology of healthy food dishes from marinated rapana]. Kharchova nauka i tekhnolohiya – Food Science and Technology, 4, 25–27 [in Ukranian]. Published:  2021-02-16