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Vol. 18 (2015 year), No. 4

Mukatova M. D., Zotova N. Yu.
Whey as a solvent of medium weight chitosan

The possibility of using whey – dairy industry liquid wastes containing more than 200 organic substances – as a solvent of chitosan of definite molecular weight has been considered. Samples of whey selected on dairy plants, medium weight chitosan and their solutions in whey have been studied. It has been found that the sample of chitosan Mm 28.5 kDa is soluble in whey (solids of not more than 5 % and pH = 4.85) and forms viscous solution with concentration 0.72 %, dynamic viscosity 0.016 Pa•s. This solution is stable without phase separation during storage at ambient temperature

(in Russian, стр.5, fig. 0, tables. 5, ref 3, Adobe PDF, Adobe PDF 0 Kb)

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

Mukatova M. D., Kirichko N. A., Romanenkova E. N., Zotova N. Yu.
Development of technology for washed minced fish production from low-profit objects of fishing in the Volga-Caspian Basin

The objects of the study are as follows: rudd and goldfish, samples of food minced made of them without washing, after single and double washings. To study the organoleptic and physico-chemical parameters the conventional methods of the fishing industry have been used. At the LLC "Astrakhan fisheries" two experimental batches of minced rudd and goldfish with double washing by water using a food additive "Omfresh plus" have been made in the amount of 1.0 % by weight of the meat. The yield of washed minced food from rudd is 41.4 %, from silver carp – 41.0 %. Some decrease in water content, water-holding capacity and formalin-titratable nitrogen in minced fish after each washing step has been established. Studying the organoleptic characteristics has shown that the frozen minced briquettes are cuboids, have clean surface with the presence of minor irregularities, colour – light gray, dense texture. On physical and chemical parameters the food washed mince correspond to GOST R 55505–2013 "Frozen food fish forcemeat. Specifications". Water content is 79-82 %, sodium chloride - 0,17-0,35 %, and water-holding capacity - at over 50 %. The proven technology of manufacturing washed minced from goldfish and rudd can be put into production for the purpose of deep processing of unprofitable species of the Volga-Caspian Basin and getting washed minced food and culinary products based on it.

(in Russian, стр.8, fig. 4, tables. 3, ref 7, Adobe PDF, Adobe PDF 0 Kb)