A study of combined minced meat from hydrobionts for snacks
This paper considers the developments whose application is promising for the fishing industry under the production of dried snack products. Fish chips are non-traditional dried products. The goal of this research was to study the functional and technological properties of minced systems consisting o...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2021-04-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-202102-0010_a-study-of-combined-minced-meat-from-hydrobionts-for-snacks.php |
| _version_ | 1797899575261921280 |
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| author | Dementieva Natalia Valerievna Boitsova Tatiana Maryanovna Bogdanov Valeryi Dmitrievich |
| author_facet | Dementieva Natalia Valerievna Boitsova Tatiana Maryanovna Bogdanov Valeryi Dmitrievich |
| author_sort | Dementieva Natalia Valerievna |
| collection | DOAJ |
| description | This paper considers the developments whose application is promising for the fishing industry under the production of dried snack products. Fish chips are non-traditional dried products. The goal of this research was to study the functional and technological properties of minced systems consisting of fish and seafood. Minced systems were pre-treated with special food additives to improve their rheological properties and organoleptic indicators. The objects of research were stuffed meat products which included 65% to 75% of pollock, 15% of Pacific herring, and 10% to 20% of seafood. A study of technochemical indicators showed that minced systems were high-protein. They contained 30.0-34.8% of protein, 2.2-3.7% of lipids, and 0.8-2.5% of carbohydrates. Minced systems made of hydrobionts are characterised by the high water-holding capacity of 74.52-90.3%, which indicates good lyophilic properties of raw materials. When studying the rheological parameters of minced systems from hydrobionts, it was found that the maximum shift tension was 6.0-8.1 kPa. The stickiness index was 2 400-3 200 Pa, the dynamic viscosity was within the range of 650-850 Pa s (pascal seconds). The effective viscosity index for fish mince with good mouldability is 600-900 Pa s. The organoleptic evaluation showed that minced systems from hydrobionts pre-treated with food additives had high sensory characteristics. |
| first_indexed | 2024-04-10T08:32:07Z |
| format | Article |
| id | doaj.art-efeb70c70c1e4c608db67803396229eb |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:32:07Z |
| publishDate | 2021-04-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-efeb70c70c1e4c608db67803396229eb2023-02-23T03:28:46ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172021-04-0139214014810.17221/264/2020-CJFScjf-202102-0010A study of combined minced meat from hydrobionts for snacksDementieva Natalia ValerievnaBoitsova Tatiana Maryanovna0Bogdanov Valeryi Dmitrievich1Department of Technology of Food Products, Far Eastern State Technical Fisheries University, Vladivostok, Russian FederationDepartment of Technology of Food Products, Far Eastern State Technical Fisheries University, Vladivostok, Russian FederationThis paper considers the developments whose application is promising for the fishing industry under the production of dried snack products. Fish chips are non-traditional dried products. The goal of this research was to study the functional and technological properties of minced systems consisting of fish and seafood. Minced systems were pre-treated with special food additives to improve their rheological properties and organoleptic indicators. The objects of research were stuffed meat products which included 65% to 75% of pollock, 15% of Pacific herring, and 10% to 20% of seafood. A study of technochemical indicators showed that minced systems were high-protein. They contained 30.0-34.8% of protein, 2.2-3.7% of lipids, and 0.8-2.5% of carbohydrates. Minced systems made of hydrobionts are characterised by the high water-holding capacity of 74.52-90.3%, which indicates good lyophilic properties of raw materials. When studying the rheological parameters of minced systems from hydrobionts, it was found that the maximum shift tension was 6.0-8.1 kPa. The stickiness index was 2 400-3 200 Pa, the dynamic viscosity was within the range of 650-850 Pa s (pascal seconds). The effective viscosity index for fish mince with good mouldability is 600-900 Pa s. The organoleptic evaluation showed that minced systems from hydrobionts pre-treated with food additives had high sensory characteristics.https://cjfs.agriculturejournals.cz/artkey/cjf-202102-0010_a-study-of-combined-minced-meat-from-hydrobionts-for-snacks.phpseafoodminced systemsfood additiveschemical compositionrheological propertiessensory characteristics |
| spellingShingle | Dementieva Natalia Valerievna Boitsova Tatiana Maryanovna Bogdanov Valeryi Dmitrievich A study of combined minced meat from hydrobionts for snacks Czech Journal of Food Sciences seafood minced systems food additives chemical composition rheological properties sensory characteristics |
| title | A study of combined minced meat from hydrobionts for snacks |
| title_full | A study of combined minced meat from hydrobionts for snacks |
| title_fullStr | A study of combined minced meat from hydrobionts for snacks |
| title_full_unstemmed | A study of combined minced meat from hydrobionts for snacks |
| title_short | A study of combined minced meat from hydrobionts for snacks |
| title_sort | study of combined minced meat from hydrobionts for snacks |
| topic | seafood minced systems food additives chemical composition rheological properties sensory characteristics |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-202102-0010_a-study-of-combined-minced-meat-from-hydrobionts-for-snacks.php |
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