Use of aromatic root vegetables in the technology of freshwater fish preserves

Holembovska, Nataliia; Tyshchenko, Liudmyla; Slobodyanyuk, Nataliia; Israelian, Valentyna; Kryzhova, Yuliya; Ivaniuta, Anastasia; Pylypchuk, Оksana; Menchynska, Alina; Shtonda, Oksana; Nosevych, Dmytro

doi:10.5219/1581

Cited by 19 publications

(11 citation statements)

References 21 publications

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“…One of the important quality criteria for structuring agents is their biological value, which is largely determined by the content and balance of amino acids, especially essential ones (Holembovska et al, 2021;Nesterenko et al, 2020). Characteristics of the amino acid composition are shown in Figure 3.…”

Section: Resultsmentioning

confidence: 99%

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

Ivaniuta

Menchynska

Nesterenko

et al. 2021

Potr. S. J. F. Sci.

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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.

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Section: Resultsmentioning

confidence: 99%

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

Ivaniuta

Menchynska

Nesterenko

et al. 2021

Potr. S. J. F. Sci.

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“…Тепер існує дуже обмежений асортимент продукції зі ставкових риб. Тому завдання створення технологій перероблення ставкових риб в консервну продукцію є актуальним і дозволить істотно розширити асортимент продукції рибопереробних підприємств (Bredikhina & Zarubin, 2019;Holembovska et al, 2021).…”

Section: вступunclassified

Research of changes in quality indicators of fish pate with non-traditional raw materials

Holembovska

Vlasenko

2022

SMLNUVMBF

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Taking into account the results of literature research on the nutritional value of quail eggs, it was found that the development of technology of fish pates with their use is relevant and has practical significance in the technology of production of fish products. The article presents the results of chemical composition, organoleptic evaluation and physico-chemical changes of fish pate with the addition of non-traditional raw materials and setting their shelf life. The expediency of combining freshwater fish with plant and animal raw materials to expand the range of biologically valuable food products is shown. Positive general impressions, harmonious, fishy and sweet-salty taste, showed the feasibility of combining quail eggs and vegetable raw materials with freshwater fish, as evidenced by high performance in appearance, taste and smell. According to the consistency of fish pate smeared and quite dense. It was found that in the experimental sample during storage are hydrolytic spoilage, which indicates the intensive hydrolysis of lipids and the accumulation of free fatty acids in these samples. In the prototypes, the hydrolytic damage gradually increases and only reaches the critical point by the end of the shelf life. Oxidative processes in the lipids of fish pastes were studied by changes in the accumulation of primary oxidation products – peroxides and secondary products – carbonyl compounds. According to the dynamics of changes in the peroxide content of lipids in pate, it was found that the control sample is not subject to storage for 5 days as well as the test sample, the fat content deteriorates and is characterized as non-storage. It has been experimentally established that the addition of non-traditional raw materials allows not only to improve the technology of pate production, but also to solve the problem of obtaining a product of high nutritional value. The authors found that the developed technology of fish pate will significantly expand the range of functional products based on natural ingredients, which will to some extent expand the current problem of processing raw materials in inland waters of Ukraine.

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“…Біологічно активні харчові речовини належать до природних компонентів їжі й володіють вираженим фізіологічним і фармакологічним впливом на основні регуляторних та метаболічних процесів організму. Поряд із цим, вони є ефективним способом боротьби з авітамінозом (Kolyanovska et al, 2019;Holembovska et al, 2021). Біологічно активні харчові речовини містяться в сучасній технології виробництва харчових продуктів рослинної сировини: дикорослих і культивованих ягодах, які широко поширені в країні.…”

Section: актуальністьunclassified

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

Holembovska¹,

Slobodyanyuk²,

Israelian³

2021

animal

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Taking into account the results of scientific literature research concerning the nutritional value and biological efficiency of cranberry and goji berry, we found that the development of the technology of semi-finished products with their use is relevant and has practical significance for the technology of production of fish products. The article presents the results of studying chemical composition, organoleptic evaluation, and physicochemical changes in semi-finished products with the addition of non-traditional raw materials and determining their shelf life. The study illustrates the feasibility of combining freshwater fish with plant raw materials to expand the range of biologically valuable food products. The obtained positive general impressions, harmonious, fishy and sweet and salty taste proved the feasibility of combining cranberries and goji berries with freshwater fish, as evidenced by the high indicators of appearance, taste, and odor. By consistency, the fish sticks are plastic and tight in section. It was found that in the control sample, there are processes of hydrolytic spoilage after 90 days of storage that testify to the intensive lipid hydrolysis and the accumulation of free fatty acids in this sample. In the experimental samples, the hydrolytic spoilage gradually increases and only reaches the critical point by the end of the shelf life. Oxidative processes in the lipids of semi-finished products were determined by changes in the accumulation of primary oxidation products – peroxides and secondary products – carbonyl compounds. According to the dynamics of changes in the peroxide value of lipids in semi-finished products, we found that the control sample is not subject to storage for 60–135 days, and the fat quality deteriorates in the experimental samples after 135 days and is characterized as not subject to storage. It has been experimentally established that the addition of non-traditional raw materials allows not only to improve the technology of production of chopped semi-finished products but also to solve the problem of obtaining a product with increased nutritional value. We found that the developed technology of fish semi-finished products will significantly expand the range of functional products based on natural components, which will to some extent expand the current problem of raw material processing from inland water bodies of Ukraine.

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Use of aromatic root vegetables in the technology of freshwater fish preserves

Cited by 19 publications

References 21 publications

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

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

Research of changes in quality indicators of fish pate with non-traditional raw materials

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

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