Articles

Marine Polysaccharides Use in the Technology of Emulsion Multicomponent Products Based on the Salted Pacific Sardine (Ivasi)

Authors:

Svetlana N. Maksimova, Denis V. Poleschuk, Viktorya I. Poleschuk, Svetlana Yu. Ponomarenko, Anton V. Tabakaev

Abstract:

The thesis concerns the prevention cardiovascular diseases due to introducing foods rich in polyunsaturated fatty acids in the diet, including fatty fish species, such as Pacific sardine (Iwasi). The research aim is to study the technological potential of salted Pacific sardine (Iwasi) in combination with a complex of marine polysaccharides (chitosan and sodium alginate) in the emulsion multicomponent products technology. A man used standard research methods to study organoleptic, and structural-mechanical parameters. The authors prepared model systems (six types) with a content of 1 to 7 % of 3 %-chitosan solution in 1 %-acetic acid and 3 % aqueous solution of sodium alginate in increments of 1, respectively. The model system of fish butter is as follows: slashing salted fish obtained from frozen Pacific sardine (Iwasi) on a top with a grid diameter of 2–3 mm, removing bones, cutting collected minced fish for 1 minute, adding butter, chitosan and alginate solutions, reslashing and whipping until a homogeneous paste-like mass. The researchers determined that as the polyelectrolyte complex proportion in the model system increased, there were rheological characteristics stabilization and improvement, the emulsion became gentler and airier. The natural biopolymer chitosan in combination with sodium alginate, having antimicrobial properties, provided a prolonged storage regime of the experimental fish butter in comparison with the control sample by 1.6 times. According to the microbiological parameters, a man released the control sample from storage after 15 days. During the research, the authors determined the rational ratio of components in the developed product formulation in the fish butter form: salted sardine – 70 %; butter – 20 %; 3 %-chitosan solution – 5 %; 3 % sodium alginate solution – 5 %. The resulting multi-component emulsion product can be recommended as a healthy diet product.

Keywords:

technology; recipe; chitosan; sodium alginate; salted Pacific sardine (Ivasi); emulsion systems; multi-component product

For citation: 

Svetlana N. Maksimova, Denis V. Poleschuk, Viktorya I. Poleschuk, Svetlana Yu. Ponomarenko, Anton V. Tabakaev. Marine Polysaccharides Use in the Technology of Emulsion Multicomponent Products Based on the Salted Pacific Sardine (Ivasi). Индустрия питания|- Food Industry. 2021. Vol. 6, No. 1. Pp. 57–64. DOI: 10.29141/2500-1922-2021-6-1-7