THE EFFECT OF CINNAMON ROSEHIP EXTRACT (ROSA CINNAMOMEA) ON ORGANOLEPTIC PARAMETERS AND PHYSICO-CHEMICAL PROPERTIES OF THE MAYKAN FISH PRESERVE

Fish preserves are currently in high demand among consumers due to their high nutritional value and naturalness. At the same time, the main goals of canned fish producers are to provide the market with products that last as long as possible and have not lost their nutritional and biological value. This article discusses the results of a study of organoleptic parameters and physico-chemical properties of a combined preserve of cinnamon rosehip extract (rosa cinnamomea) RE2.5%; RE 3.5%; RE 4.5% by weight of Maikan fish. The scheme and modes of obtaining cinnamon rosehip extract (rosa cinnamomea) and the amount of Maikan fish preserve per serving were also substantiated. The protein composition of the samples of preserves RE 2.5; RE3.5 and RE4.5 prepared from Maikan d fish was 9.51±0.07; 9.21±0.05 and 8.92±0.05, respectively. The fat composition was 15.27±0.03; 15.84±0.02 and 16.71±0.05, respectively, which showed an increase in fat content with an increase in the number of RE. The amount of RE3.5 showed a high assessment of the organoleptic properties of fish preserves from Maikan fish. In further research, other properties of preserves made from Maikan fish with the addition of rose hips extract (rosa cinnamomea) will be studied. The research work can be used by enterprises processing fish products.

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