Modern technologies of food products provide creation of healthy, tasty and safe products, characterized by high organoleptic properties, balance by main food factors and structural-mechanical parameters of a product. The main technological process in the technology of fish marinades and a jelly pouring is the hot smoking. Technological parameters of the hot smoking have been scientifically grounded on the base of the statistical processing of data of sensory studies. Organoleptic assessment of semi-products after the thermal processing was carried out by 5-point system corresponding to the elaborated scale. The quantitative assessment of organoleptic parameters of the quality of experimental samples was determined by the totality of all assessment points, taking into account chosen weight coefficients depending on the importance degree of a given parameter at forming consumer qualities of a product. The generalizing quality parameter was calculated as a sum of assessments of organoleptic parameters – taste, consistence and appearance. Individual assessments of separated quality parameters of products (in points) were put in degustation lists and statistically processed by the averaging method. The smoking process realization, according to scientifically grounded parameters allows to produce the new type of tasty, healthy and presentable culinary products of a perspective object of Ukrainian aquaculture – silver carp of a prolonged storage term.
Plant enzyme preparations can solve a number of technical problems in the manufacture of fish food products, prolonging the storage line with the preservation of quality indicators. The subject of the study was minced fish derived from fish the Black Sea; lipase complexes vegetable raw materials and their activity; degreasing process minced fish biotechnological method; quality and physical and chemical indicators of quality skimmed minced fish. Of particular interest are plant enzymes comprising lipase, which is involved in the breakdown of fats, and plays an important role in the processes that occur during processing and storage of f oods. An important task was to improve the method of degreasing minced fish plant lipases to stabilize minced compositions during storage. Lipases of various origins are very different from each other in action specificity, affinity to various substrates, solubili ty, optimum pH, and other properties. The possibility of the use of wheat bran lipase, which are active at pH 7, c orresponding to the value of active acidity of minced fish and a temperature of 28 to 30 °C, which makes it possible to carry out enzymatic hydrolysis, without c reating conditions complicate technology. Since fish mince is a complex system of polydisperse water, fat and protein, so stability or resistance is a complex stuffing and general indicator affects the quality indicators during storage. On the basis of these studies it f ound that as leach wheat bran lipase to make better use of water instead of sodium chloride. It is found that the fermentation plant lipase minced fish, followed by washing, at a degree of dispersion in the range of 1 ± 0,5 mm contributes to the achievement of fat mass fr action of 0.8 ... 0.5%, providing stability during storage system minced.
The object of research is the technology of fish snacks for express bars with a regulated histamine content for the rational correction of certain diets of the population. One of the most problematic places in the technology of fish fermented products is the accumulation of biogenic amines with toxic properties. An increased intake of histamine can cause the so-called «histamine» migraine (Horton's syndrome), headache (Harris' neuralgia, characterized by pain in the eyes, forehead, temporal part of the head, lacrimation, inflammation of the nasal mucosa) and other symptoms, including the gastrointestinal tract, sweat, increased secretion of gastric juice, increased heart rate, and decreased diastolic (lower) blood pressure. In addition, the appearance, namely the shape and color of snacks, reduces the attractiveness of snack products. In the course of the study, methods of sensory analysis, standard methods for studying physical and chemical quality indicators were used. The chosen methodology makes it possible to timely correct technological processes for the production of fish snacks to obtain high-quality, safe food products with a harmonic sensory profile, as well as to control the accumulation of biogenic amines. The obtained results of the research conducted allow to state that the proposed technological methods and the developed ingredient composition of the mince mixture in the production of snacks contribute to the expansion of the range of snack products for a healthy diet with high consumer properties that provide an attractive appearance, safety, and biological value. This is due to the fact that the consumer preferences for shape, color, usefulness and safety taken into account made it possible, based on the methodology of sensory analysis, to scientifically substantiate the choice of raw materials, form requirements for the appearance of finished products and containers used for packaging snacks. The main raw material for the production of snacks is fish from inland waters of Ukraine with a low-active enzymatic system and, accordingly, a small amount of low-molecular volatile substances involved in the formation of odor. The production process ensures a high sanitary level and the use of consumer packaging of small capacity, which meets the modern requirements of visitors to express bars. In addition, natural biopolymers of plant origin have been introduced into the recipe composition of the minced mixture, which allow to control the process of accumulation of biogenic amines.
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