Functional and technological properties of dry fish vegetable concentrates

Abstract

The studies of the functional and technological properties of dry fish-vegetable concentrates (DFVC) justifing the technology of their use in food products are presented in the article. The important functional and technological properties that determine the consistency of products obtained by using dry concentrates are the degree of swell-ing and the kinematic viscosity of the mixtures. The samples for the study were dry fish vegetable concentrates from Sardinella (S. maderensis) based on minced fish fillet, minced fish fillet with carrots, minced fish fillet with corn flour and minced fish fillet with powdered okra. We studied the process of swelling of dry fish vegetable concentrate samples. According to the type of kinetic curves it was found that dry fish vegetables are characterized by limited swelling, which ends with the absorption of the solvent by natural biopolymers. In the course of the experiment it was found that the highest degree of swelling in dry fish vegetable concentrate was with okra (180%), the smallest – in dry concentrate from minced fish without herbal additives (140%). The degree of swelling of samples of dry fish and vegetable concentrate with okra and cornmeal is higher than that of dry fish vegetable concentrate with carrots. The highest kinematic viscosity was observed in solutions of DFVC with corn flour (3.03 mm2/s and okra (2.86 mm2/s), the lowest in the control sample without vegetable ingredients (2.21 mm2/s). Thus dry fish concentrates with okra and cornmeal are recommended for use in the preparation of sauces, pureed soups and molded culinary products.