Articles

Regulated Indicators Verification of the Food Fish Gelatin Quality

Authors:

Olesya S. Iakubova, Adelya A. Bekesheva

Abstract:

Producers of the raw materials contained fish collagen (new structure-forming agent for the Russian market) use fish gelatin. Recently, interest in fish gelatin has increased due to the use restrictions of ingredients derived from mammal raw materials, while producing food corresponding to ethno-cultural principles of nutrition, as well as due to the increased risk of prion diseases transmission to human through the organs and tissues of ruminants and its processing products. It is relevant to determine the characteristics of fish gelatin and establish regulated characteristics and quality indicators values that are important for its effective use in the food industry. The research object was fish gelatin obtained from fish scales of the Volga-Caspian basin. The authors used standard generally accepted methods; and processed experimental studies results by statistical methods. They developed classification types of fish gelatin differing in appearance and size characteristics – leaf and powder. The results of physical and chemical studies showed a moderate melting point (at least 26 °C), increased dynamic viscosity (at least 26 MPa·s) and transparency (at least 70%) of fish gelatin solutions. Fish gelatin does not have a specific taste and smell for fish systems. Organoleptic neutrality of fish gelatin allows to use it for making sweet dishes and confectionery. The researchers developed technical documentation for fish gelatin based on the study results that will allow to control the new structure-forming agent quality and effectively use it in the food industry.

Keywords:

raw materials contained collagen; structure-forming agent; fish gelatin; quality indicators; food industry; industry of food

For citation: Olesya S. Iakubova, Adelya A. Bekesheva. Regulated Indicators Verification of the Food Fish Gelatin Quality. Индустрия питания|Food Industry. 2018. Vol. 3, No. 4. P. 60–65. DOI 10.29141/2500-1922-2018-3-4