Production of partially prepared food and ready-cooked foods from the meat of Azov Sea clams
The paper presents the results of studies of the technochemical composition and nutritional value of meat of four species of clams found in the Azov Sea: Anadara kagoshimensis (Tokunaga, 1906), Cerastoderma glaucum (Bruguière, 1789), Chamelea gallina (Linne, 1758) and Donax trunculus (Linnaeus, 1758...
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| Format: | Article |
| Language: | English |
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EDP Sciences
2023-01-01
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| Series: | E3S Web of Conferences |
| Subjects: | |
| Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2023/97/e3sconf_bft2023_01010.pdf |
| _version_ | 1797345180566683648 |
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| author | Bityutskaya Olga Donchenko Ludmila Bulli Lyubov Mazalova Nataliya |
| author_facet | Bityutskaya Olga Donchenko Ludmila Bulli Lyubov Mazalova Nataliya |
| author_sort | Bityutskaya Olga |
| collection | DOAJ |
| description | The paper presents the results of studies of the technochemical composition and nutritional value of meat of four species of clams found in the Azov Sea: Anadara kagoshimensis (Tokunaga, 1906), Cerastoderma glaucum (Bruguière, 1789), Chamelea gallina (Linne, 1758) and Donax trunculus (Linnaeus, 1758). It is noted that almost the entire world catch, including aquaculture, is due to the use of shellfish for food and consumer demand for this group of marine invertebrates is stable, which is due to high organoleptic characteristics, nutritional value and low calorie content of their meat (250-350 kJ/100g). It was determined that the values of toxic elements in the clam meat did not exceed acceptable concentrations. A technological scheme for the production of boiled-frozen meat of burrowing mollusks has been developed, a brief description of the technological processes has been given, and the terms and conditions for storing the semi-finished product have been developed. An assortment of ready-cooked foods made from clam meat in various sauces and fillings was offered for tasting. Organoleptic evaluation of the samples revealed the preferences of the tasters, namely: the maximum scores were received by samples of chameleon in bechamel sauce (4.9±0.3) and donax stewed in wine sauce (4.8±0.3). The developed assortment can be offered for introduction into diets as a low-calorie delicacy product. |
| first_indexed | 2024-03-08T11:13:45Z |
| format | Article |
| id | doaj.art-ce5a1154c262496083491c2a93aad399 |
| institution | Directory Open Access Journal |
| issn | 2267-1242 |
| language | English |
| last_indexed | 2024-03-08T11:13:45Z |
| publishDate | 2023-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | E3S Web of Conferences |
| spelling | doaj.art-ce5a1154c262496083491c2a93aad3992024-01-26T10:38:39ZengEDP SciencesE3S Web of Conferences2267-12422023-01-014600101010.1051/e3sconf/202346001010e3sconf_bft2023_01010Production of partially prepared food and ready-cooked foods from the meat of Azov Sea clamsBityutskaya Olga0Donchenko Ludmila1Bulli Lyubov2Mazalova Nataliya3Kerch State Maritime Technological UniversityKuban State Agrarian University, Scientific Research Institute of Biotechnology and Certification of Food-stuff ProductionKerch State Maritime Technological UniversityKerch State Maritime Technological UniversityThe paper presents the results of studies of the technochemical composition and nutritional value of meat of four species of clams found in the Azov Sea: Anadara kagoshimensis (Tokunaga, 1906), Cerastoderma glaucum (Bruguière, 1789), Chamelea gallina (Linne, 1758) and Donax trunculus (Linnaeus, 1758). It is noted that almost the entire world catch, including aquaculture, is due to the use of shellfish for food and consumer demand for this group of marine invertebrates is stable, which is due to high organoleptic characteristics, nutritional value and low calorie content of their meat (250-350 kJ/100g). It was determined that the values of toxic elements in the clam meat did not exceed acceptable concentrations. A technological scheme for the production of boiled-frozen meat of burrowing mollusks has been developed, a brief description of the technological processes has been given, and the terms and conditions for storing the semi-finished product have been developed. An assortment of ready-cooked foods made from clam meat in various sauces and fillings was offered for tasting. Organoleptic evaluation of the samples revealed the preferences of the tasters, namely: the maximum scores were received by samples of chameleon in bechamel sauce (4.9±0.3) and donax stewed in wine sauce (4.8±0.3). The developed assortment can be offered for introduction into diets as a low-calorie delicacy product.https://www.e3s-conferences.org/articles/e3sconf/pdf/2023/97/e3sconf_bft2023_01010.pdfclamsshellfishaquaculturenutritional valueboiled and frozen meatpartially cooked foods |
| spellingShingle | Bityutskaya Olga Donchenko Ludmila Bulli Lyubov Mazalova Nataliya Production of partially prepared food and ready-cooked foods from the meat of Azov Sea clams E3S Web of Conferences clams shellfish aquaculture nutritional value boiled and frozen meat partially cooked foods |
| title | Production of partially prepared food and ready-cooked foods from the meat of Azov Sea clams |
| title_full | Production of partially prepared food and ready-cooked foods from the meat of Azov Sea clams |
| title_fullStr | Production of partially prepared food and ready-cooked foods from the meat of Azov Sea clams |
| title_full_unstemmed | Production of partially prepared food and ready-cooked foods from the meat of Azov Sea clams |
| title_short | Production of partially prepared food and ready-cooked foods from the meat of Azov Sea clams |
| title_sort | production of partially prepared food and ready cooked foods from the meat of azov sea clams |
| topic | clams shellfish aquaculture nutritional value boiled and frozen meat partially cooked foods |
| url | https://www.e3s-conferences.org/articles/e3sconf/pdf/2023/97/e3sconf_bft2023_01010.pdf |
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