Development of Fish Products Technology with Using Food Supplements from Fish Remaining Feedstock
Abstract
The article describes the technology for the production of chopped fish products from blue whiting with the use of food additives from secondary fish raw materials. The sociological survey results and analysis of Murmansk city population nutritional structure are presented and the main factors that affect the choice of fortified foods are identified. The basic formulation of chopped fish products with the introduction of biologically active mineral components is developed and its optimization is carried out by computer simulation. To search close to optimal for a mineral composition that, taking into account the high organoleptic and rheological characteristics, a high orthogonal rototable by mathematical modeling method. The results were processed Datafit 9.0 computer program by generally accepted statistical methods. The experimental results of the chemical composition of chopped fish products and their caloric value are presented. As a result of the studies, a technological scheme and recipe for chopped fish products from Northern Basin underutilized raw materials such as blue whiting with the secondary fish raw materials additives was developed. Experimentally was obtained, that the using a cutlet portion with the 15% addition from its net weight exceeds the daily share of calcium intake, which is unacceptable due to the presence of other food products containing it in the consumers daily diet. The previously developed optimization recipe for chopped blue whiting products with the fish bones flour addition based on organoleptic and structural-mechanical indicators obtained by mathematical modeling methods allowed us to establish the optimal ratio of the introduced components.
References
[1] Decree of the President of the Russian Federation (2010). The Doctrine of Food Security of the Russian Federation. Moscow, M: Meeting of the legislation of the Russian Federation, No. 5, art. 502.
[2] Samoilova, D. and Tsibizova, M. (2015). Secondary resources of the fish industry as a source of food and dietary supplements. Vestnik ASTU Series: Fisheries, No 2, pp. 129−136.
[3] Guimaraes, J., Calixto, F., Keller, L. et al. (2019).Development of a low commercial value fish-sausage from the fish trawling “mix” category. Food Science and Technology, vol. 39 (no. 1), pp.115–121.
[4] Alberto, C., Araujo, M., Rocha, S. et al. (2014). Project INOVEMAR: Innovation in Sea Produce Processment. Frontiers in Marine Science, vol. June, pp. 9.
[5] Palagina, M. (2010). Functional foods enriched with bio-assimilable calcium. Izvestiya VUZ. Food technology, No 24, pp. 55.
[6] Tifanyuk, A., Brazhnaia, I., Kudelnikova E. et al. (2017). Development of the technology of biologically active additives from waste from cutting raw materials of the northern basin and recipes for culinary products based on it, in Proceedings of the V international scientific and practical conference Experimental and theoretical research in modern science. Novosibirsk: SibAK, No. 5 (5), pp. 64.
[7] Baranovsky, A. (2017). Dietology. St. Petersburg, Spb: Peter.
[8] Malde, K., Bugel S. and Kristensen M. (2010). Calcium from salmon and cod bone is well absorbed in young healthy men: a double-blinded randomised crossover design. Nutrition & Metabolism, No 6, pp. 61.
[9] Bases of a state policy of the Russian Federation in the field of healthy food of the population for the period till 2020 (2010). Retrived from: http://lawsforall.ru/index.php?ds=40511
[10] Kuranova, L. (2007). Development of instrumental methods for determining the rheological quality indicators of hydrobionts and minced products using the Food Checker, in Proceedings international scientific and technical conference Science and Education. Murmansk: MSTU.
[11] Reshetnikov, M. (2000) Planning of the experiment and statistical data processing. Tomsk: publishing house Toms. State University of Control Systems and Radioelectronics.
[12] Golunova, L. (2005). Collection of recipes of dishes and culinary products for catering. St. Petersburg, Spb: Profi-Inform.
[13] Technical Regulations of the Customs Union TR CU 022/2011 2011 Food products in part of its labeling.
[14] State Standard (2005). Foodstuffs. Functional foods. Terms and definitions. Moscow, M: Standardinform.
[15] Technical Regulations of the Customs Union TR CU 021/2011 2011 About food safety. Retrieved from: http://docs.cntd.ru/document/902320560