REOLOGICAL PROPERTIES OF STABILIZING SYSTEMS FOR JELLIED FISH PRODUCTS
The article researches of reological properties of the stabilizing systems and shows dynamics their change depending on concentration of food composition mixture of κ-carragenan and guar gum, and influence of low temperatures. There has been proved the expediency of application in technology of the fish frozen jellied products of the stabilizing system of 2% concentration mixture of hydrocolloids.