Developing the technology of culinary production based on using unconventional fish fatty raw material
Journal Title: Вестник МГТУ - Year 2019, Vol 22, Issue 3
Abstract
The production of ready-to-eat multi-component products undergone deep processing (culinary products, canned products, etc.) is an important direction in the development of the food industry. While manufacturing these products, it is necessary to maintain a balance of protein, fat and carbohydrate components. From a therapeutic and prophylactic point of view, the polyunsaturated fatty acids (PUFAs) of the ω-3 and ω-6 groups are significant components of the fat component. In order to increase the biological value of culinary products, technology has been developed for manufacturing new types of products using raw materials that are not traditional for similar classical products: cod liver, not sterilized, its fat and shark liver fat, which has a unique fatty acid composition. In the course of the study, shark fat and chilled cod liver, delivered to shore by fishing vessels, have been used as basic raw materials. The studies have been carried out using standard physicochemical and organoleptic methods. A technology has been developed for the manufacture of culinary products (salads, zrazy) using a microwave-processed semi-finished product of cod liver. Microwave treatment allows you to slow down the processes of hydrolysis of proteins and lipids due to the inactivation of tissue enzymes and the partial destruction of the autonomic micro-community containing proteases and lipases, which helps preserve the organoleptic and physicochemical characteristics of the raw materials. It has been established that the use of cod liver so blanched in the production of culinary products increases the nutritional value and quality of the finished product. The inclusion of shark fat in recipes also increases their biological value. This is evidenced by the results of studies conducted as part of the development of technology "Bulgarian bread". Evaluation of the finished product obtained by the developed technology has shown an increase in the biological value of the product "Bulgarian bread": the content of vitamin A – 38.8 % (5.31 % of daily requirement); PUFA – 13.9 % (7.15 % of daily requirement). The proposed technologies for the production of culinary products using unconventional fish oil raw materials will expand the range of multicomponent products.
Authors and Affiliations
V. I. Volchenko, K. V. Dvoryankina, O. S. Kovaleva
Keywords
Related Articles
- EP ID EP654986
- DOI 10.21443/1560-9278-2019-22-3-356-362
- Views 105
- Downloads 0
Compliance of information on the content of vitamins when labeling confectionery products with their actual content
Confectionery products possessing an adjusted chemical composition to increase the content of vitamins can serve as an additional their source in human diet. The purpose of the study is to assess the compliance of inform...
Trends in the development and updating of the fishing fleet in the Northern Basin
The practice and need to update and form the production and technical base of fishery enterprises have an increasing impact on performance of the fisheries complex and become decisive when considering the prospects for i...
Features of the preservation of vitamins in chocolate
Bitter, milk and white chocolate differ in terms of identification, including the content of the total dry residue of cocoa and the mass fraction of fat. The mass fraction of fat is regulated by state standards and is an...
Microplankton of the Barents Sea: current composition and structure on the eve of the winter
The results of microplankton (Protista) investigations in the Barents Sea (standard "Kola Meridian Transect", ~70–78° N, 33° 30′ E) in November / December have been presented. Samples for the determination of the taxonom...
Weight growth of different generation of the trout Parasalmo mykiss on Lake Imandra
The averaged indicators of the weight growth of four generations of trout at different temperatures in the time interval of the life cycle from the transfer of larvae to cultivation until the fish reaches a portioned com...