Search

Results:

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

Raibulov S. P., Shokina Yu. V., Dunetc V. V., Ostarkova P. A.
Recipe and technology development for minced canned products of special purpose based on the underutilized North region fishery object (thorny skate)

The paper presents the results of justifying the use of thorny skate in the technology of minced meat canned products of special purpose. The key criterion determined the specialized purpose of canned food is the high content of physiologically functional food ingredient of chondroitin sulfate in the cartilage of thorny skate wings. The high content of chondroitin sulfate in raw materials ensures that the content of the physiologically functional ingredient in the finished canned food will be at the level from 220 to 250 mg per 100 g of product. The method of IR blanching is presented for removing urea from the thorny skate muscle tissue. To confirm the efficiency of the developed method of urea removal, it has been proposed to use a modified photocolorimetric method for determination of mass fractions of urea in feed flour according to the governmental standard GOST R 50032–92 "Feed flour made of fish, marine mammals, crustaceans and invertebrates. Methods of determining the mass fraction of urea and calculation of the crude protein with a given mass fraction of carbamide". With the help of this technique, the efficiency of urea removal from the thorny skate tissue by the proposed method has been determined. The residual urea content in the meat of thorny skate after IR blanching is 0.76 %, which is two times lesser than border value of sensitivity of the person (approximated as 1.2 %). The paper presents the materials of experimental substantiation of optimum formulation of new canned meat based on the method of fuzzy modeling. The ratio of the main components of the meatballs recipe (thorny skate and Atlantic cod) close to the optimum is 48 % by weight of meat for each component separately.

(in Russian, стр.12, fig. 6, tables. 2, ref 8, Adobe PDF, Adobe PDF 0 Kb)