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Vol. 19 (2016 year), No. 3, DOI: 10.21443/1560-9278-2016-3

Dement'eva N. V., Bogdanov V. D.
Technology of puddings made of Pacific herring milt

The technology of culinary products (puddings) of finely ground Pacific herring milt has been experimentally proved. The standard physics and chemical, organoleptic, microbiological methods for food analysis have been used. The main raw material is frozen milt of Pacific herring. Fresh eggs, drinking cream, berries (cranberries, raspberries, strawberries, etc.) frozen and fresh, sugar, and soda have been used as additional materials. The ratio of main components in production of puddings from Pacific herring milt is: milt 35–40 %, cream 20–25 %, eggs 15–22 %. The recipes of sweet puddings of milt with the addition of berries have been developed. The effect of duration of whipping protein mass on puddings' organoleptic parameters has been found experimentally. The recommended duration of whipping is from 3 to 5 minutes, this increases the amount of pudding mass lifting after the whipping of not less than 40 % of the original and provides the necessary structure in the finished product after heat treatment. The rational heat treatment of puddings' baking has been substantiated – at the temperature of 150 °C, with the duration of heat treatment for 20 minutes, which provides high organoleptic characteristics and safety of the finished product. The recommended shelf life of the finished product of not more than 72 hours at the temperature of 2–6 °C has been determined. On the basis of the research the technology of new kinds of culinary fish products – puddings of Pacific herring milt allowing obtain culinary products with high organoleptic characteristics – has been developed. The unique chemical composition combined (milk, eggs, cream and berries) provides a basis for classification of new products as functional food. Additional involvement in food production little used milt of herring species of fish enables to expand the range of fish culinary products and increase the rate of food use of water origin raw material.

(in Russian, стр.7, fig. 0, tables. 4, ref 6, Adobe PDF, Adobe PDF 0 Kb)

Vol. 20 (2017 year), No. 3, DOI: 10.21443/1560-9278-2017-20-3

Dement'eva N. V., Bogdanov V. D.
The study of technological parameters of pacific herring caviar

A comparative study of the nutritional value of salmon caviar and that of Pacific herring has been conducted showing that the herring caviar nutritional value is not inferior to the salmon one. One of the directions of processing caviar raw materials is the production of pasty products: pates, spreads, pastes, sauces, creams and oils. The successful development of such products using caviar raw materials is only possible by conducting regular analysis of food values, the study of structuring and emulsifying properties, which are currently not sufficiently studied. The functional and technological properties of Pacific herring have been investigated: water-binding capacity (WBC), water-holding capacity (WHC), emulsifying capacity (EC) etc. It has been experimentally established that the stability of emulsion systems from Pacific herring caviar affects the type of pretreatment of raw materials. Emulsions with fresh caviar have high functional and technological properties. Fresh caviar is characterized by the high rate of WBC equal to 76.90 %. In the process of cold storage there is a decrease in the WBC, within four weeks the decline is 70.17 %, by the end of three months storage WBC is reduced to 51.82 %. Studies have shown that herring caviar has a high EC (100 %), which is not changed during cold storage. The use of frozen Pacific herring caviar as the emulsion allows obtain systems with a high emulsifying ability, i. e. the freezing does not reduce their capacity to hold water and fat phases in the system. However, the stability of emulsion systems using frozen Pacific herring caviar is lower than fresh. In addition, the longer term cold storage of caviar, the lower the stability of emulsion systems prepared with its use. Caviar salting with the salt content 3.5 % leads to a slight decrease in the functional and technological properties of raw materials. Thus, studies have shown the promising use of Pacific herring caviar in the technology of emulsified products both as a structurant, and a highly valuable food component.

(in English, стр.10, fig. 5, tables. 4, ref 10, Adobe PDF, Adobe PDF 0 Kb)

Vol. 25 (2022 year), No. 3, DOI: 10.21443/1560-9278-2022-25-3

Bogdanov V. D., Simdyankin A. A., Pankina A. V., Mostovoy V. D.
Investigation of the effect of structure-regulating additives on the properties of minced fish systems

The search for new effective structure-forming agents of natural origin in order to improve the technology of fish molded products is an urgent scientific and industrial problem. In the course of the study, to obtain minced fish systems, frozen pollock and pink salmon have been used that meet the technical requirements of the current regulatory documentation. Mixtures of cryoconcentrates from seafood, rice and wheat flour, and the enzyme transglutaminase are used as structure-regulating additives. Cryoconcentrates have been made from cucumaria, squid, Pacific herring milt, octopus skin, seaweed, and scallop mantle. The introduction of dry powdered cryoconcentrates of seafood, containing a significant amount of protein substances, has contributed to the binding of water and an increase in the water-retaining capacity of minced pink salmon and pollock. Based on the results of studying the physical, chemical, rheological and organoleptic properties of dispersed minced fish systems, rational amounts of structure-regulating additives have been established: seafood cryoconcentrates – 4.0–5.0 %; transglutaminase – 0.5 %; rice flour – 2.0 %; wheat flour – 1.0–2.0 %. Molded fish products (cutlets, sausages) containing structure-regulating additives had high organoleptic properties after heat treatment. The results of the research should be used in the development of formulations of fish dispersed compositions in the technologies of molded, emulsion and structured products. The established high water-binding capacity of seafood cryoconcentrates justifies the need to study them as natural cryoprotectors in refrigeration technologies.

(in Russian, стр.11, fig. 3, tables. 9, ref 22, AdobePDF, AdobePDF 0 Kb)