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Vol. 18 (2015 year), No. 4
Shokina Yu. V., Kravets P. P., Lutsyk P. V.
Evaluation of techno-chemical properties
of the bivalve mollusk Mya arenaria as fishery perspective object and aquaculture of the Kandalaksha Bay
The paper presents characteristics of the techno-chemical properties of the bivalve mollusk Mya arenaria (edible part, overall chemical composition, composition of nitrogen compounds) widespread in the Kandalaksha Bay. The analysis of these properties of the bivalve allows consider the clam as a perspective object of fishing and aquaculture
(in Russian, стр.5, fig. 2, tables. 2, ref 11, Adobe PDF, Adobe PDF 0 Kb)
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)
Vol. 25 (2022 year), No. 3, DOI: 10.21443/1560-9278-2022-25-3
Lukina E. V., Shokina Yu. V., Antonov P. V., Levshina I-E. O.
Analysis of complex changes in salmon salting by injection
using the food additive PRE-LACKS
The paper presents the results of a comprehensive assessment of the quality of delicacy fish products – salmon fillets of weak salt made using the food additive PRE-LACKS (LLC "Vash technologist", St. Petersburg, Russia) and curing by injection. For the first time, the influence of technological factors has been studied (the concentration of a food additive (in the range recommended by the manufacturer from 3 to 5 % with a step of 1 %), as well as the value of the hydromodulus (in the range from 5 to 20 % with a step of 5 %) characterizing the ratio of masses of the fillet introduced into the thickness when injecting brine and a salted fillet piece) on the formation of a complex indicator of the finished product quality. The developed scale for a comprehensive assessment of the quality (K) of lightly salted salmon fillet of injection salting is presented, including the main groups of indicators – organoleptic and rheological, nutritional value and physico-chemical. The scale includes weighting coefficients based on the results of experimental and sensory studies – both group and for each quality indicator taken into account. It has been shown that using the fuzzy logic method made it possible to obtain the values of the selected influencing factors optimized according to the criterion of achieving the maximum value of K (in the range from 0.9 to 1.0 conventional units, corresponding to the category "delicacy product") – the concentration of the food additive and the value of the hydromodulus – 4 and 15 %, respectively. The results of assessing the influence of selected technological factors on the yield of a semi-finished product immediately after salting by injection, on the yield of finished low-salted products (after ripening), on indicators characterizing the completeness of its maturation (buffering, the ratio of the mass fraction of non-protein nitrogen to the mass fraction of total nitrogen, total acidity, mass fraction of amine nitrogen) have been presented. Based on the results of the research, technological recommendations are formulated for salting salmon by injection using the PRE-LACKS food additive to increase the yield of finished products and improve its consumer properties.
(in Russian, стр.13, fig. 9, tables. 3, ref 12, AdobePDF, AdobePDF 0 Kb)
Vol. 26 (2023 year), No. 3, DOI: 10.21443/1560-9278-2023-26-3
Shokin G. O., Mandryka K. S., Shokina Yu. V.
On the issue of improving the mathematical model of the pyrolysis process in smoke generators with thermal radiation power supply of periodic
and continuous action
The widespread use of smoking in the technologies of meat and fish products increases the urgency of the problem of increasing the carcinogenic safety of technological smoking media. Controlling the pyrolysis temperature of wood fuel in smoke generators is an effective way to solve this problem. The aim of the study is to create a mathematical model of the continuous process of producing smoky smoke in a smoke generator with a thermoradiative energy supply to optimize its temperature conditions and increase the carcinogenic safety of the produced smoky fume. The thermophysical characteristics (TPC) of a wood fuel layer with different humidity and bulk density – thermal conductivity coefficient, volumetric heat capacity and thermal conductivity coefficient – have been experimentally determined. A mathematical description of the continuous process of smoke generation with thermal radiation energy supply in the form of a system of differential equations of heat and mass transfer has been proposed. The simulation of the temperature in the generating fuel layer with the refined TPC of the layer has been performed, which makes it possible to increase the accuracy of the previously developed model for the periodic device.
(in Russian, стр.19, fig. 13, tables. 4, ref 14, AdobePDF, AdobePDF 0 Kb)