Research of the Influence of Chitin-Containing Food Additives on the Rheological Properties and Biological Value of Minced Fish

Kuprina, Elena E.; Kiprushkina, Elena I.; Shestopalova, Irina Anatolyevna; Yakkola, Anastasiya N.; Manuylov, Andrey N.; Odegova, Natalya V.; Shcherbakova, Ekaterina; Mushits, Aleksey I.

doi:10.15259/pcacd.23.011

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“…has been determined to provide all groups of the population with the necessary complex of nutrients. Of particular interest in recent years is a raw material of water origin, which has a high nutritional and biological value [12]. It is most convenient to use dispersed raw materials to create functional products.…”

Section: Introductionmentioning

confidence: 99%

Development of functional product enriched with collagen hydrolysate from fish processing waste

Kuprina¹,

Yakkola²,

Kopylov³

et al. 2020

E3S Web Conf.

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Currently, there is an acute issue of environmental pollution and loss of vital substances for the human body and animals — fats, proteins and minerals. Scales, fins, skin, bones, and cartilage are a valuable source for these beneficial substances. The composition of fish protein contains almost all the essential amino acids, which characterizes its high biological value. A large share of the world’s catch is underutilized or simply lost, since the fish processing process usually comes down to primary cutting, resulting in a loss of 30 to 70% of the mass of raw materials in the form of biological waste. Therefore, at present, it is necessary to develop such technologies that will maximize the use of natural raw materials. It was found that the rational, to obtain the highest collagen content in the hydrolyzate, is the double extraction technology, which consists in using the electrochemically obtained hydrolyzate from fish bone waste as an extractant for the isolation of collagen from the skin. In the course of the work, the optimal treatment modes for the cartilage waste from cutting salmon fish by the electrochemical method were determined, as a result of which a protein hydrolyzate was obtained. The technological and physicochemical properties of the obtained protein hydrolyzate are studied, based on which the nutritional and biological value of the product is analyzed.

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Section: Introductionmentioning

confidence: 99%