Expansion of Fish Pastes Assortment by Rational Use of Secondary Raw Material of Far Eastern Fish

Abstract

Expanding the range of finished products by introducing into the process of underused fish species and secondary raw materials formed during their cutting is now a priority objective of production activity of fish processing enterprises, which ensures their economic stability. The multivariance of the directions of range expanding determines the purpose of the paper: studying feasibility of expanding the range of baked fish pastes of saffron cod and rudd by introducing caviar and milt of these fish into the recipe of the finished product. Experimental studies have been performed showing the effect of caviar and milt on the organoleptic properties and biological value of baked fish pastes. The results of experimental studies have proved the significant effect of the type of fish raw material on the quality of the finished product. It has been established experimentally that the developed recipe for baked fish pastes with saffron cod caviar and milt (chopped muscle tissue - 60%, oil - 20%, water - 15%, gonads - 5%) provides developing high organoleptic properties, as well as increasing biological value compared with the basic recipe without milt and caviar. It has been shown that as a result of introducing rudd caviar and milt into the recipes of pies the organoleptic properties of the finished product decrease to the level unacceptable for the consumer, but the biological value of the finished product from this fish increases compared to the baseline. The comparative coefficient of innovation indicates the feasibility of the developed technology since the following effects have been noted: expansion of the range of finished products; increase in the volume of raw materials intended for food purposes; increase in the rate of innovation from 35.5 (basic recipe) to 41.9 (saffron cod paste with milt) and 45.3 (saffron cod paste with caviar).