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Novozhilova E. A., Shokina Yu. V., Reshetnik E. I., Zakharova L. M., Pakusina A. P., Pashina L. L., Shkolnikov P. N., Tikhonova P. А.
Development of the formulation and technology of a new fish culinary product "Cream cheese fish from blue catfish" enriched with iodine of kelp of the White Sea
DOI: 10.21443/1560-9278-2024-27-2-229-241
Abstract. Expanding the range of products based on the rational use of available fish resources is a current direction for the development of the food industry of the Russian Federation. Blue catfish, a little-used fishery item in the Northern Basin, was chosen as a raw material for the development of a fish culinary paste product. Blue catfish meat is significantly watered (up to 93 % of the total mass), as a result there are currently no technologies for deep processing of fish for food purposes. During the research, the technology of a new fish culinary product "Fish cream cheese from blue catfish, enriched with iodine from White Sea kelp" has been proposed in an assortment, and recipes have been developed, optimized in the MatLab program. The amino acid composition of blue catfish meat as well as indicators of the nutritional value of new products have been considered. The energy value of 100 g of product varies from 120 to 150 kcal, the mass fraction of protein is 8.5–11 %; fat – 9–13 %; carbohydrates – 2–2.5 %. The iodine content in a unit of consumer packaging of the product "Cream cheese fish from blue catfish with pickled seaweed" was experimentally established to be 340 mcg per 100 g; a 44 g serving of this product contains 100 % of the recommended daily intake of the micronutrient (150 mcg). The developed product "Cream cheese fish from blue catfish with pickled seaweed" can be classified as "enriched with iodine" when the amount of its daily consumption (25 g) is indicated on the consumer packaging.
Printed reference: Development of the formulation and technology of a new fish culinary product "Cream cheese fish from blue catfish" enriched with iodine of kelp of the White Sea / E. Novozhilova, Yu. Shokina, E. Reshetnik, L. Zakharova, A. Pakusina, L. Pashina, P. Shkolnikov, P. Tikhonova // Vestnik of MSTU. 2024. V. 27, No 2. P. 229-241.
Electronic reference: Development of the formulation and technology of a new fish culinary product "Cream cheese fish from blue catfish" enriched with iodine of kelp of the White Sea / E. Novozhilova, Yu. Shokina, E. Reshetnik, L. Zakharova, A. Pakusina, L. Pashina, P. Shkolnikov, P. Tikhonova // Vestnik of MSTU. 2024. V. 27, No 2. P. 229-241. URL: http://vestnik.mstu.edu.ru/v27_2_n99/10_Novozhilova_229-241.pdf.
