Formation of the Taste of Combined Minced Fish in the Process of Culinary Processing

The purpose of the study is to form the taste of combined minced fish and ready-made culinary products. Low-field nuclear magnetic resonance (1H-NMR) have been accepted widely as a non-destructive analytical technique in food processing technology to their sensitivity, non-invasiveness, rapidness, and cost-effectiveness. Moreover, the ability to provide real-time information on products during and after processing has been linked to the use of thice analytical technique. Timely information on quality parameters in food processing provided by online monitoring using 1H-NMR may increase the quality of the product, improve operation process, and enhance production economy in food field. In this review, the use of online 1H-NMR in food processing techniques, such as freezing, frying, fermentation, and internal quality analysis, is explored. Limitations and need for further development are outlined.