Articles

Quality Indicators Research of Chips Obtained From Combined Stuffed Hydrobionts

Authors:

Natalia V. Dementieva, Tatyana M. Boitsova, Natalia V. Sokolova

Abstract:

The quality study results of the chips obtained from combined minced hydrobionts shows that they are high-protein foods and low in lipid content. They contain 51.3–63.7 % proteins, 1.5–7.2 % lipids, 0.4–2.5 % carbohydrates, 15.3–19.4 % minerals. Energy value is 259.4–295.2 kcal. According to the organoleptic assessment, the chips have a uniform, dense, not rigid consistency; the chips color varies from light brown to dark brown. The products have a pleasant , slightly fishy smell and taste, with the aroma and taste of seafood and added ingredients . According to the developed recipes for food additives mixtures , a man ranks chips made from minced meat, processed by them, in descending order of organoleptic indicators (recipes 2; 4; 1; 3). While storing for 3 months chips showed slight decrease in organoleptic parameters . After the whole period of storage, there was a decrease in organoleptic parameters , which was manifested in the saltier taste detection in some samples and the disappearance of the seafood aroma. According to the results obtained , the content of mesophilic aerobic and facultatively anaerobic microorganisms in the chips during all 6 months of storage did not exceed the maximum permissible level and ranged from 2.7×103 to 1.5×104 , depending on the formulation. It has been experimentally established that there were no such microorganisms as bacteria of the Escherichia coli group S. Aureus, sulfide-reducing clostridia, Salmonella yeast and mold fungi in the finished product. The toxic elements content in the chips did not exceed the norms allowed by the technical regulations.

Keywords:

hydrobionts; drying; chips; technology; quality

For citation: 

Natalia V. Dementieva, Tatyana M. Boitsova, Natalia V. Sokolova. Quality Indicators Research of Chips Obtained From Combined Stuffed Hydrobionts. Индустрия питания|Food Industry. 2021. Vol. 6, No. 1. Pp. 13–22. DOI: 10.29141/2500-1922-2021-6-1-2