METHODOLOGY OF SENSORY ANALYSIS IN RESEARCHING THE QUALITY OF IMITATED FISH PRODUCTS

Abstract

The concept of state policy of our country in the field of nutrition defines: the goal, principles, mechanismsfor implementing measures aimed at resolving issues of harmonization and providing the population with productsbalanced in amino acid and fatty acid composition; creation of technologies for the production of high-quality foodthat meets the needs of the human body. On the consumer market, products that are not made from crabs are soldunder the name "crab sticks". Crab sticks are made from surimi, a fish mince that includes white, low-fat pollock meat, and technologies also allow the use of fish species that are characterized by dark meat color and high fat content: herring, horse mackerel, mackerel, as well as objects of pond aquaculture, with the addition of flavoring ingredients and structure-forming agents, such as: starch, flavorings, dyes. Food products must be accepted by the consumer due to not only their physiologically justified composition, but also their compliance with organoleptic criteria. The quality of simulated fish products ensures their competitiveness. In Ukraine, a number of regulatorydocuments are used to control technologies and consumer characteristics of this assortment. The purpose of the study is to determine the organoleptic regulatory indicators of appearance, color, consistency, internal structure, smell of crab sticks in the assortment, using modern standard methods of sensory analysis, which allow improving the production technology and obtaining high-quality products. The work carried out a sensory assessment of theorganoleptic characteristics of simulated fish products of different brands using the scoring method and created their sensory profile, selected the best product sample, and correlated attribute assessments with participants (Assessor Effect), between products (Product Effect), and between participants and products (Assessor*Product Interaction).Further research in the field of simulated fish products involves improving technologies and optimizing crab stickrecipes, using new natural ingredients, and searching for new raw material sources for this assortment.