Waste from fish cutting (heads, swim bladders, fins, skin, and bones) is a high-value technological raw material for obtaining substances and products with a wide range of properties. The possibility of using waste from cutting fish of the Gadidae family: the Alaska pollock (Gadus chalcogrammus) and the Pacific cod (Gadus macrocephalus), processed in the coastal zone, is scientifically substantiated. In this work, a technology has been developed for processing accumulated waste from fish cutting in order to obtain fish gelatin, which is characterized by high protein content (more than 80.0%) and a full set of essential and nonessential amino acids. We studied the quality of fish gelatin obtained from wastes from cutting the fish of the Gadidae family. The possibility of using fish gelatin as a component of fish products is shown; the dose of its introduction into the fish products is substantiated. The data obtained made it possible to recommend the use of fish processing waste products as a gelling component and a source of amino acids in multicomponent food systems.
At present, there is no method for identifying meat frozen in a thermal state acceptable for production control. The role of free nucleotides in the processes of refrigeration and storage of meat, affecting the structural and mechanical properties of muscle tissue, the formation of taste and its biological value is known. In this article we compared methods for identifying the thermal state of meat based on the determination of the composition and content of free nucleotides by high-performance liquid chromatography (HPLC) and spectrophotometry [SF]. High-purity reference substances were used: free nucleotides-ATP, ADP, AMP, IMP and nucleosides-inosine and hypoxanthine. It has been experimentally established that the characteristic peaks of the absorption spectra for extracts of free nucleotides of meat frozen depended from thermal state of meat. The content of ATP is 21.8 times higher in meat frozen in a fresh state, and the amount of IMF is 12.3 times lower than in meat frozen after cooling. The results of studies of meat frozen using the HPLC method and the developed SF method show the adequacy of the data obtained by both methods. SF-method based on the determination of the optical density of the extracts of free nucleotides is recommended to justify the choice of technological process meat defrost modes.
Образцы неразделанного карпа до наступления посмертного окоченения разделяли на две группы. Контрольную группу закладывали на хранение в охлажденном виде (2,5±0,3 °C), опытную - в подмороженном состоянии (минус 1,2±0,1 °С). Для обоснования температуры хранения опытных образцов карпа в подмороженном виде предварительно проводили определение их криоскопической температуры и на основании полученных данных (минус 0,61±0,03 °С) расчетным методом устанавливали температурный режим хранения субкриоскопической температуры, значения которой обеспечивало содержание вымороженной воды в продукте не более 40 %. При хранении образцов выполняли мониторинг и запись температур охлаждающей среды и объекта исследования, определяли количество азота летучих оснований (АЛО), активную кислотность среды (рН), потери массы, микробиологические показатели и проводили органолептическую оценку образцов. Определено, что подмораживание замедляет процесс порчи образцов и способствует увеличению продолжительности их хранения. Это подтверждается данными, полученными в результате органолептической оценки, а также данными микробиологических исследований и определения азота летучих оснований. Хранение в подмороженном состоянии обеспечивает угнетение развития микроорганизмов по сравнению с образцами в охлажденном виде. Потери массы опытных образцов на 7-е, 14-е сут хранения составляли от 0,2 до 0,5 %. Срок хранения образцов, в зависимости от температуры хранения, составил: для контрольной группы (в охлажденном состоянии) - 7 сут, для опытной (в подмороженном состоянии) - 14 сут. Полученные результаты позволяют рассматривать подмораживание с заданным количеством вымороженной воды не более 40 % как перспективный способ хранения пищевой рыбной продукции. Samples of undivided carp before the onset of rigor mortis were divided into two groups. The control group was stored in a chilled form (2.5±0.3 °C), the experimental group was partially frozen (minus 1.2±0.1 °C). To substantiate the storage temperature of experimental samples of carp in a partially frozen form, their cryoscopic temperature was determined beforehand and, based on the data obtained (minus 0.61±0.03 °C), a storage temperature regime was calculated using a calculated method, the values of which ensured the content of frozen water in the product no more than 40%. During the storage of samples, the temperatures of the cooling medium and the object of study were monitored and recorded, the amount of nitrogen of volatile bases, the active acidity of the medium (pH), mass loss, the number of mesophilic aerobic and facultatively anaerobic microorganisms were determined, and organoleptic evaluation of the samples was carried out. It is determined that partially freezing slows down the process of spoilage of samples and contributes to an increase in the duration of their storage. This is confirmed by the data obtained because of the organoleptic evaluation, as well as data from microbiological studies and the determination of nitrogen of volatile bases. Storage in a partially frozen state provides inhibition of the development of microorganisms in comparison with samples in a chilled form. The mass loss of the samples for 7, 14 days of storage ranged from 0.2 to 0.5 %. The shelf life of the samples, depending on the storage temperature, was for the control group (in a chilled state) - 7 days, for the experimental group (in a partially frozen state) - 14 days. The obtained results allow us to consider partially freezing with a given amount of frozen water no more than 40 % as a promising method of storing fish food products.
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