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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
DOI: 10.21443/1560-9278-2019-22-3-356-362
Abstract. 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.
Printed reference: Developing the technology of culinary production based on using unconventional fish fatty raw material / V. Volchenko, K. Dvoryankina, KovalyovaO. , R. Plavunov // Vestnik of MSTU. 2019. V. 22, No 3. P. 356-362.
Electronic reference: Developing the technology of culinary production based on using unconventional fish fatty raw material / V. Volchenko, K. Dvoryankina, KovalyovaO. , R. Plavunov // Vestnik of MSTU. 2019. V. 22, No 3. P. 356-362. URL: http://vestnik.mstu.edu.ru/v22_3_n80/07_volchenko_356-362.pdf.
