Abstract
The article presents the results of a comprehensive study of the effect of various heat treatment methods on the quality of semi-finished fish products made from low-value fish species. The relevance of the work is due to the need for rational use of underutilized aquatic biological resources in the context of declining stocks of valuable commercial species, as well as the expansion of the range of affordable and functionally complete fish products. The object of the study was semi-finished fish products prepared by baking in an oven, processing in a steam convection oven, traditional frying, and steaming. In addition, the effect of food additives—rosemary extract and sodium citrate—on the antioxidant properties, physicochemical and microbiological indicators of the products was studied. Quality was assessed based on organoleptic indicators (taste, smell, color, consistency, appearance), the activity of waterand fat-soluble antioxidants, pH, acid value of fat, and the number of mesophilic aerobic and facultative anaerobic microorganisms. It has been established that the heat treatment method has a significant impact on the formation of the consumer properties of semi-finished fish products. Fried and baked products received the highest organoleptic ratings, while steamed products received the lowest ratings. The use of additives did not improve sensory characteristics and in some cases was accompanied by a slight decrease in them. At the same time, additives contributed to a decrease in the acid number of fat and the preservation of fat-soluble antioxidants, which indicates a slowdown in oxidative processes. Microbiological analysis showed that additives were most effective under intensive heat treatment conditions.