The use of secondary fish raw materials from silver carp in the technology of structuring agents

Abstract

The expediency and prospects of using secondary fish raw materials from silver carp in the structuring agents technology have been substantiated. The combination of secondary fish raw materials and seaweed with different mechanisms of gelation has a targeted effect on the organoleptic, structural-mechanical, and physicochemical properties of food products. Accordingly, the expediency of adding the Black Sea alga cystoseira (2%) to optimize the mineral composition of the structuring agents and increase their jelly-making properties was established. Using experimental studies and multicriteria optimization, the optimal ratio of secondary fish raw materials – 40%; water – 60% and rational heat treatment – 150 min, at a temperature of 85 – 100 °C has been determined. An analysis and comparison of various preservation methods have confirmed the expediency of using the freeze-drying method of drying fish broths for the production of structuring agents, which allows to preserve of the original properties of the product, biologically active substances, reduce the mass of the dried product and increase the shelf life of the structuring agents. The optimal storage conditions have been determined – the ready-made structuring agents were packed in three-layer paper kraft bags and stored in a cool dry place at a temperature of 22 ±2 °C and relative humidity of no more than 70% for 12 months. It was found that the physical and chemical indicators of the structuring agents depend on the features of the structure, amino acid composition of fish collagen. The presence of the overwhelming number of high-molecular-weight molecules in the composition of the structuring agents and the preservation of the native structure determine high indicators of dynamic viscosity, dissolution time, and strength. As a result of the research, it was revealed that the high protein content largely depends on the amount of collagen in the secondary fish raw material, which has a positive effect on the gelling properties of the product being created.

The study of "muscle eye" in bulls of Ukrainian black-spotted dairy-meat breed as a factor in improving the properties of meat products

“…The positive correlations between the "muscle eye" area and the pre-slaughter live weight and carcass weight are also typical for other breeds. In particular, such results were found in Hanvoo bulls [13]. The positive correlation of "muscle eye" with the slaughter weight (of carcass) can be explained by the fact that m. longissimus dorsi presents the two most valuable cuts of the carcass: lumbar and dorsal, which are the significant part of the muscle tissue in the carcass.…”

The effect of vibration massage on the salting process of ostrich meat

“…The absolute speed value of the working container is: (9) The oscillation amplitude of the working container is: (10) Using the formula (10), we construct the amplitude-frequency characteristics of the oscillation system under study. In this case, we vary the ratio of m1/m2 (Figure 2) for a fixed value of the eccentricity е of the drive shaft; as well as the amplitude-frequency characteristics of the container of the vibrating massager when changing the eccentricity е at a fixed ratio m1/m2 (Figure 3).…”

“…Domestic and foreign researchers, particularly, have shown that the proteolytic enzyme preparations of animal, vegetable, and microbial origin and own enzymes of the meat can affect the proteins and simultaneously increase the functional and technological properties of the raw materials as well as improve the organoleptic and structuralmechanical performance of the finished products [9]. An outstanding contribution to the development of the vibration technologies for implementing the mixing processes and uniform distribution of the components of the meat raw materials in the working volume, which is relevant to the technology under study, was made by wellknown domestic and foreign scientists [10]. To increase the energy potential of the executive bodies of mixing devices, it is advisable to use the auger and blade mixing elements [11].…”

Improvement of technology of fish semi-finished products with addition of non-сonventional raw materials

“…У рибній промисловості важливу роль відіграє раціональне використання сировинної бази, оскільки на виробництво риба надходить із механічними пошкодженнями, різних розмірів, з дефектами. Технологія з виготовлення рибних формованих напівфабрикатів відкриває нові можливості в галузі раціонального використання вторинної рибної сировини, дає можливість розширити асортимент рибних продуктів (Ivaniuta et al, 2021).…”