ОЦЕНКА ФИЗИКО-ХИМИЧЕСКИХ И ОРГАНОЛЕПТИЧЕСКИХ СВОЙСТВ РЫБНЫХ ЗРАЗ

Abstract

The study evaluated the effect of adding brynza with dill and hard cheese on the physicochemical and sensory properties of fish zrazy. It was found that using hard cheese resulted in higher protein (21.20%) and fat content (9.04%), as well as a denser structure and greater thermal stability. Zrazy with brynza and dill exhibited slightly higher moisture content (42.38%), juiciness, and a pronounced aroma; however, they also showed an increased fat acidity value (5.95 mg KOH/g), requiring special quality control. Sensory evaluation revealed unique advantages for each variant: zrazy with hard cheese scored higher for taste (4.8) and texture (4.7), while those with brynza outperformed in juiciness (4.8) and aroma (4.8). The energy value amounted to 178 kcal/100 g for the cheese version and 158 kcal/100 g for the brynza version. These findings confirm the potential of these formulations and suggest further refinement in accordance with consumer demands.