A technology developed to produce hot fish marinades for a jellylike filling of prolonged storage

Barysheva, Yana; Glushkov, Oleg; Manoli, Tatiana; Nikitchina, Tatiana; Bezusov, Anatoliy

doi:10.15587/1729-4061.2017.110117

Cited by 2 publications

(4 citation statements)

References 9 publications

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“…The saturation curves were obtained by the spectrophotometric method of isomolar series and molar ratios (measurements were performed for three parallel series, the confidence probability of the measurements was 96-98 %). The total concentration of components in the isomolar series was 1⋅10 -4 mol/dm 3 . In series of solutions with a constant concentration of HisA equal to 1⋅10 -4 mol/dm 3 , the concentration of hydrocolloids was changed from 0.25•10 -4 to 1.00•10 -4 mol/dm 3 .…”

Section: Resultsmentioning

confidence: 98%

“…The total concentration of components in the isomolar series was 1⋅10 -4 mol/dm 3 . In series of solutions with a constant concentration of HisA equal to 1⋅10 -4 mol/dm 3 , the concentration of hydrocolloids was changed from 0.25•10 -4 to 1.00•10 -4 mol/dm 3 .…”

Section: Resultsmentioning

confidence: 98%

“…After 1 hour, the optical density of the solutions was measured in the full UV spectrum. The comparison cuvette was filled with an aqueous solution of the appropriate hydrocolloid of a certain concentration -10 -4 mol/dm 3 .…”

Section: Resultsmentioning

confidence: 99%

“…Regulatory documents of the USA allow the content of histamine in food products to be 50 mg/100 g, in Canada, Denmark, India, Sweden the maximum permissible levels are 20 mg. A pseudoallergic reaction can be caused by products with a histamine content of 5-10 mg/kg [2]. Histamine is a biogenic amine, a mediator of the nervous system, a hormone [3]. A breakdown product of one of the amino acids, histidine.…”

Section: Introductionmentioning

confidence: 99%

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Isomolar series methodology in sensory analysis of fish culinary products for HEALTHY-CAFE

Manoli,

Nikitchina,

Kameneva

et al. 2023

TAPR

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The object of research is the technology of fish products for HELTHY-CAFE with regulated histamine content for the development of health food diets for the population. One of the most problematic places in the technology of food products from raw materials of aquatic origin is microbiological spoilage and, as a result, the formation and accumulation of HisA, which in a certain amount causes a toxic effect. In the course of the study, the methods of isomolar series, sensory analysis, and the study of quality indicators were used. The methodology chosen in the work allows to determine the optimal ratio of hydrocolloids in the system for maximum complexation with histamine in the technology of fish culinary products in gelatin fillings with a harmonious sensory profile and adjustable histamine content. The obtained results of the conducted research allow to state that the proposed method of determining the optimal ratio of sodium alginate and low-esterified pectin substances contributes to the development of a gelatinous filling for fish culinary products in order to ensure the harmonious flavor of ready-made fish dishes and contributes to the expansion of the range of fish products for HELTHY-CAFE with functional and preventive properties. This is due to the fact that taking into account the modern trends in nutrition regarding the safety, functionality, palatability, and attractiveness of fish food products made it possible, based on the method of isomolar series and sensory analysis, to scientifically substantiate the optimal ratio of plant biopolymers, to form requirements for the texture of gelatin filling in fish technology culinary products. On the basis of previous experimental studies, it was shown that the accumulation of histamine occurs more actively in sea fish, which made it possible to substantiate the choice of raw materials for the production of fish culinary products. Taking into account the main global trends in the development of aquaculture, it is proposed to use crucian carp as a raw material, as the main object of aquaculture in Ukraine. The low activity of the peptide hydrolase complex of the muscle tissue of the carp, compared to sea fish, contributes to the formation of a harmonious aromatic profile of fish culinary products, which corresponds to consumer expectations, and the use of natural hydrocolloids of vegetable origin to form a gelatinous structure provides functional properties to the food product and allows controlling the histamine content.

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Section: Resultsmentioning

confidence: 98%

Section: Resultsmentioning

confidence: 98%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Isomolar series methodology in sensory analysis of fish culinary products for HEALTHY-CAFE

Manoli,

Nikitchina,

Kameneva

et al. 2023

TAPR

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The Potential of Uronide Hydrocolloids for the Formation of Sensory Characteristics of Health Products From Hydrobionts

Manoli¹,

Nikitchina²,

Menchinska³

et al. 2021

FST

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The article presents the theoretical basis and practical aspects of the using of binary compositions of uronid polysaccharides in the technology of culinary products from aquatic organisms in jelly fillings. The relevance of the composition of natural high molecular weight polysaccharides, such as sodium alginate and low-esterified pectin, to promote the improvement of sensory characteristics of culinary products from aquatic organisms in the menu of fish restaurants is shown. The objectives of the study were to obtain a jelly filling of viscous consistency, followed by the formation of a stable, elastic gel for using in the technology of aquatic products. Obtaining a jelly filling involves det-ermining the parameters of the preliminary preparation of hydrocolloids; study of the influence of technological par-ameters on the sensory characteristics of the gel. Creating a dry mixture of sodium alginate and low-esterified pectin with salt and sugar was necessary to ensure the dispersion of particles of dry hydrocolloid powders to prevent sticking when swelling in water at a temperature of 18-20 ° C for 15 minutes. Intense swelling of the mixture occurs in the first 10 minutes of hydration.The degree of swelling reaches 5.8%; further increase in time has almost no effect on the swe-lling process. The swelling kinetics of the hydrocolloid mixture was evaluated by determining the tangent of the angle of inclination tangent to the curve describing the degree of swelling. The rational mass fraction of calcium ions for the formation of a transparent gel of stable, homogeneous, elastic consistency, which is 0.3-0.4% of the 10% solution of calcium chloride, was experimentally established. It was studied that dispersions with a mass fraction of a mixture of alginate: low-esterified pectin substances - 1.8% have a viscous consistency with a dynamic viscosity of less than 0.94 Pa • s, which is important for the implementation of technological operations of transportation and packaging of jelly fillings. The conditions and speed of gelation, which provide the finished culinary products with high sensory cha-racteristics and elastic consistency due to the regulated melting temperature, which is provided by the composition of uronide hydrocolloids, have been studied. It was found that the strength of the gel more than 140 g forms a mixture of hydrocolloids with a mass fraction of from 1.6 to 1.8%.

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A technology developed to produce hot fish marinades for a jellylike filling of prolonged storage

Cited by 2 publications

References 9 publications

Isomolar series methodology in sensory analysis of fish culinary products for HEALTHY-CAFE

Isomolar series methodology in sensory analysis of fish culinary products for HEALTHY-CAFE

The Potential of Uronide Hydrocolloids for the Formation of Sensory Characteristics of Health Products From Hydrobionts

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