Investigation of the effect of structure-regulating additives on the properties of minced fish systems
The search for new effective structure-forming agents of natural origin in order to improve the technology of fish molded products is an urgent scientific and industrial problem. In the course of the study, to obtain minced fish systems, frozen pollock and pink salmon have been used that meet the te...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | Russian |
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Murmansk State Technical University
2022-09-01
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| Series: | Vestnik MGTU |
| Subjects: | |
| Online Access: | http://vestnik.mstu.edu.ru/show-eng.shtml?art=2141 |
| _version_ | 1797997455728443392 |
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| author | Bogdanov V. D. Simdyankin A. A. Pankina A. V. Mostovoy V. D. |
| author_facet | Bogdanov V. D. Simdyankin A. A. Pankina A. V. Mostovoy V. D. |
| author_sort | Bogdanov V. D. |
| collection | DOAJ |
| description | The search for new effective structure-forming agents of natural origin in order to improve the technology of fish molded products is an urgent scientific and industrial problem. In the course of the study, to obtain minced fish systems, frozen pollock and pink salmon have been used that meet the technical requirements of the current regulatory documentation. Mixtures of cryoconcentrates from seafood, rice and wheat flour, and the enzyme transglutaminase are used as structure-regulating additives. Cryoconcentrates have been made from cucumaria, squid, Pacific herring milt, octopus skin, seaweed, and scallop mantle. The introduction of dry powdered cryoconcentrates of seafood, containing a significant amount of protein substances, has contributed to the binding of water and an increase in the water-retaining capacity of minced pink salmon and pollock. Based on the results of studying the physical, chemical, rheological and organoleptic properties of dispersed minced fish systems, rational amounts of structure-regulating additives have been established: seafood cryoconcentrates – 4.0–5.0 %; transglutaminase – 0.5 %; rice flour – 2.0 %; wheat flour – 1.0–2.0 %. Molded fish products (cutlets, sausages) containing structure-regulating additives had high organoleptic properties after heat treatment. The results of the research should be used in the development of formulations of fish dispersed compositions in the technologies of molded, emulsion and structured products. The established high water-binding capacity of seafood cryoconcentrates justifies the need to study them as natural cryoprotectors in refrigeration technologies. |
| first_indexed | 2024-04-11T10:33:23Z |
| format | Article |
| id | doaj.art-24937a27ee6f431e825a4faa4e3de4ea |
| institution | Directory Open Access Journal |
| issn | 1560-9278 1997-4736 |
| language | Russian |
| last_indexed | 2024-04-11T10:33:23Z |
| publishDate | 2022-09-01 |
| publisher | Murmansk State Technical University |
| record_format | Article |
| series | Vestnik MGTU |
| spelling | doaj.art-24937a27ee6f431e825a4faa4e3de4ea2022-12-22T04:29:23ZrusMurmansk State Technical UniversityVestnik MGTU1560-92781997-47362022-09-0125321923010.21443/1560-9278-2022-25-3-219-230Investigation of the effect of structure-regulating additives on the properties of minced fish systemsBogdanov V. D.0https://orcid.org/0000-0002-0913-780XSimdyankin A. A. 1https://orcid.org/0000-0001-7242-5356Pankina A. V. 2Mostovoy V. D. 3Far Eastern State Technical Fisheries UniversityFar Eastern State Technical Fisheries UniversityFar Eastern State Technical Fisheries UniversityFar Eastern State Technical Fisheries UniversityThe search for new effective structure-forming agents of natural origin in order to improve the technology of fish molded products is an urgent scientific and industrial problem. In the course of the study, to obtain minced fish systems, frozen pollock and pink salmon have been used that meet the technical requirements of the current regulatory documentation. Mixtures of cryoconcentrates from seafood, rice and wheat flour, and the enzyme transglutaminase are used as structure-regulating additives. Cryoconcentrates have been made from cucumaria, squid, Pacific herring milt, octopus skin, seaweed, and scallop mantle. The introduction of dry powdered cryoconcentrates of seafood, containing a significant amount of protein substances, has contributed to the binding of water and an increase in the water-retaining capacity of minced pink salmon and pollock. Based on the results of studying the physical, chemical, rheological and organoleptic properties of dispersed minced fish systems, rational amounts of structure-regulating additives have been established: seafood cryoconcentrates – 4.0–5.0 %; transglutaminase – 0.5 %; rice flour – 2.0 %; wheat flour – 1.0–2.0 %. Molded fish products (cutlets, sausages) containing structure-regulating additives had high organoleptic properties after heat treatment. The results of the research should be used in the development of formulations of fish dispersed compositions in the technologies of molded, emulsion and structured products. The established high water-binding capacity of seafood cryoconcentrates justifies the need to study them as natural cryoprotectors in refrigeration technologies.http://vestnik.mstu.edu.ru/show-eng.shtml?art=2141minced fishmolded productstructureorganoleptic propertiesfood additiveрыбный фаршформованный продуктструктураорганолептические свойствапищевая добавка |
| spellingShingle | Bogdanov V. D. Simdyankin A. A. Pankina A. V. Mostovoy V. D. Investigation of the effect of structure-regulating additives on the properties of minced fish systems Vestnik MGTU minced fish molded product structure organoleptic properties food additive рыбный фарш формованный продукт структура органолептические свойства пищевая добавка |
| title | Investigation of the effect of structure-regulating additives on the properties of minced fish systems |
| title_full | Investigation of the effect of structure-regulating additives on the properties of minced fish systems |
| title_fullStr | Investigation of the effect of structure-regulating additives on the properties of minced fish systems |
| title_full_unstemmed | Investigation of the effect of structure-regulating additives on the properties of minced fish systems |
| title_short | Investigation of the effect of structure-regulating additives on the properties of minced fish systems |
| title_sort | investigation of the effect of structure regulating additives on the properties of minced fish systems |
| topic | minced fish molded product structure organoleptic properties food additive рыбный фарш формованный продукт структура органолептические свойства пищевая добавка |
| url | http://vestnik.mstu.edu.ru/show-eng.shtml?art=2141 |
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