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Vol. 19 (2016 year), No. 3, DOI: 10.21443/1560-9278-2016-3
Grokhovsky V. A., Kuranova L. K., Volchenko V. I., Glukharev A. Yu., Glazunov Yu. T.
New type of canned cod gonads and liver pastes
The urgency of rational way of processing the offal of the Gadidae family (liver and gonads) for food purposes has been proved. The possibility of using the frozen gonads (milt and caviar) and the liver of the cod in the human nutrition (especially for the people of elderly age) has been researched. The frozen gonads with addition of fish liver are proven to be used for producing the canned foods with high quality level. The physical, chemical and microbiological characteristics of the product have been determined by the standardized methods. The quality level of canned foods has been obtained using the developed criteria of the objective evaluation of the quality. The specimens of the canned pastes produced from the frozen cod milt, caviar and liver using different compositions have been researched. Near-to-optimal composition of the new product has been defined. The quality level of canned food is 88.6 %. The commercial sterility of the canned food specimens prepared using the developed technology has been established. The chemical composition and the sensory characteristics of canned food have been researched. It has been established that protein content in the canned food is 12.9 %, fat content – 13.5 %, water content – 71.2 %, sodium chloride content – 1.3 %, carbohydrates content – 0.5 %. The product is the uniform, finely ground, evenly mixed mass with the presence of the separate caviar grains. The color of the paste is light-beige. The canned food has the tender consistency, pleasant taste and aroma. The energy value of the product is 678 kJ (162 kcal). Using the frozen cod caviar, milt and liver for producing the developed assortment of canned foods will make it possible to solve the problem of the complex processing of fish, and also to manufacture the canned food of high quality on the shore enterprises from the frozen fish offal (caviar, milt and liver) all the year round
(in Russian, стр.7, fig. 1, tables. 4, ref 10, Adobe PDF, Adobe PDF 0 Kb)
Vol. 20 (2017 year), No. 3, DOI: 10.21443/1560-9278-2017-20-3
Volchenko V. I., Irlitsa E. L., Glukharev A. Yu.
Development of a new type of boiled sausage products with the addition of fish raw material
The technology of producing a new type of boiled sausage products from pork with the addition of microwave blanched cod liver or semifinished cod liver oil, fish protein isolate from blue whiting or minced blue whiting has been developed to increase the biological value of lipids and to increase the product safety. Sensory characteristics and structural parameter (penetration force with a spherical indentor) have been chosen for optimal level estimation. The optimal level of the penetration value has been found using non-linear pair regression of it on the texture value. The common optimization parameter has been developed according to both characteristics using the significance coefficients obtained by the expert method. The optimal formulation for the preparation of this type of sausage products has been determined using experimental design theory; the biological value of the product has been calculated; the general chemical composition, physical, chemical and structural and mechanical parameters (penetration value) of finished products have been determined. Microbiological characteristics of the sausages have been controlled during storage, the recommended shelf life of 5 days at 4...5 °C has been established. The effect of storage conditions on the quality of the fat fraction of sausages has been noted. Special attention has been paid to color formation (it has been decided to abandon the traditional sodium nitrite in favour of tomato paste in slightly acidic medium) and emulsion stabilization. The project of the technical documentation has been developed: it includes technical conditions and technological instructions.
(in English, стр.9, fig. 3, tables. 7, ref 16, Adobe PDF, Adobe PDF 0 Kb)
Vol. 21 (2018 year), No. 3, DOI: 10.21443/1560-9278-2018-21-3
Demid A. V., Grokhovsky V. A., Kuranova L. K., Volchenko V. I.
Development of new delicacy pasteurized canned fish with exotic fruits and olive oil
The technology of high quality delicacy pasteurized canned foods from salmon fillets with the addition of exotic fruit and olive oil using heating temperature of less than 100 °C has been developed. The acceptable composition of marinade without common salt has been found experimentally. The sensory estimation mark of the product with this marinade formulation has reached 19.2 points on a 20 point scale. The most acceptable composition of canned salmon fillets with pineapple and olive oil characterized by a high content of salmon fillets has been determined (133 g from net weight 170, can 2). The results of preliminary heat engineering experiments using the complex Ellab TrackSense PRO (Denmark) have allowed to choose temperature-time mode of pasteurization of semi-canned foods packed in metal cans № 2 (net weight 170g): the duration of actual pasteurization is 60 minutes, the temperature is 85 °C. The practical lethality of the pasteurization mode is found to be 99.7 conditional minutes. Microbiological tests have shown that QMAFAnM before pasteurization is from 1.5 ? 103 to 2.1 ? 104 CFU/g which is less than normative values, while after pasteurization it is decreased to 5 ? 101 CFU/g. The results of complex thermophysical, microbiological, and sensory researches have made it possible to clarify the pasteurization mode of the developed semi-canned foods. The microbiological stability of the developed semi-canned foods during 3-month storage at the temperature +3…5 °C and at the air humidity of 75 % has been proved. The chemical composition and energy value of developed canned foods has been found: total protein and lipid amount is more than 45 % of the product, the energy value is equal to 301 kcal. The content of selected fatty acids has been found, the monounsaturated fatty acids has been proved to be dominated in the lipids. The safety, high quality and food value of the developed delicacy semi-canned foods form the salmon fillets with addition of exotic fruit and olive oil have been proved.
(in Russian, стр.10, fig. 7, tables. 9, ref 5, adobe PDF, adobe PDF 0 Kb)
Vol. 22 (2019 year), No. 3, DOI: 10.21443/1560-9278-2019-22-3
Volchenko V. I., Dvoryankina K. V., KovalyovaO. S., Plavunov R. I.
Developing the technology of culinary production based on using unconventional fish fatty raw material
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.
(in Russian, стр.6, fig. 0, tables. 7, ref 7, AdobePDF, AdobePDF 0 Kb)
Vol. 26 (2023 year), No. 3, DOI: 10.21443/1560-9278-2023-26-3
Glukharev A. Y., Barabashina S. I., Volchenko V. I., Zhivlyantseva Ju. V., Poteshkina V. A., Uskova I. V.
The use of fermented minced fish with probiotics in the recipe composition of dry-cured sausages
The paper analyzes the effect of using fermented minced fish (FMF) with the L. plantarum probiotic in the formulation of dry-cured sausages on the quality characteristics of the finished product in comparison with sausages based on unprocessed minced fish. The microbiological, physico-chemical, structural-mechanical and organoleptic properties of the product have been evaluated. The results have shown that dry-cured sausage samples with FMF had a higher content of probiotics (2,5×108 CFU/g) compared to the control sample (6,3×106 CFU/g), which allows a person to fully meet the daily requirement in probiotics with just through the use of 40 g of such a product. The use of FMF in the dry-cured fish sausages provides a safe pH value (5.21) and significant increase in total acidity (1.39 %) compared to the control sample (pH – 6.80 and total acidity – 0.45 %). It has been established that using FMF in the technology of dry-cured fish sausages can reduce the time of their manufacture by increasing the average rate of dehydration of the product. It has been determined that samples of dry-cured sausages with FMF have higher values of hardness and cutting force. A comprehensive assessment of the quality of sausages with FMF has shown good results – 76.85 % of the maximum possible level. Thus, the possibility of using FMF with L. plantarum in the manufacture of dry-cured sausages has been determined. The proposed method makes it possible to obtain a product with a high protein content (32.31 %), enriched with L. plantarum probiotics, having a low pH value and a peculiar sour-milk taste and aroma. Based on the results of the study, normative and technical documentation for this type of product has been developed and approved.
(in Russian, стр.16, fig. 6, tables. 6, ref 19, AdobePDF, AdobePDF 0 Kb)