Articles
Тechnology of Emulsive Caviar Products Enriched with Essential Lipids
Authors:
Muhammad Alrajab, Lydia V. Shulgina
Abstract:
The research concerns the technology development specifics of new emulsion products with a high content of phospholipids and polyunsaturated fatty acids (PUFA) of the omega-3 family based on chum salmon caviar and sardinops melanostictus fat. The main raw material was frozen chum salmon caviar in in ovary, which mass fraction in the product composition was 60.0–70.0%. Chum salmon caviar contains 14.0 g of fat per 100 g of the product (phospholipids – (7.0 ± 0.2)% of the total amount of lipids; PUFA of the omega-3 family – 44.0% of the amount of fatty acids). The researchers added sardinops melanostictus fat (14.5–18.6%) and flavored sunflower oil (13.8–18.5%) in the formulation of new products. In the sardinops melanostictus fat the content of phospholipids is (14.1 ± 0.6)% of the lipids sum, PUFA of the omega-3 family is 33.9% of the total amount of fatty acids, as well as the sum of eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids reaches 27.4%. Flavored sunflower oil is a source of the omega-6 family PUFA. The resulting caviar products had a finely ground, homogeneous, plastic mass of orange color, a well-smeared consistency, a pleasant caviar taste and a faint smell of spices; they are additional sources of phospholipids, the amount of which was 2.6–3.1 g / 100 g of the product. Packaging of emulsion caviar products with a net weight of 50 g allows satisfying the daily need of the human body for phospholipids by 18.75–22.1%; at the same time, the content of PUFA of the omega-3 family is 12.8–14.36 g/100 g of the product, the EPA and DHA sum is 9.46– 10.78 g/100 g of the product. In a package with a net weight of 25 g, the amount of omega-3 PUFA corresponds to the recommended daily intake for an adult. A man recommends the developed caviar products as additional sources of essential lipids as dietary therapeutic and dietary preventive nutrition to normalize lipid metabolism in the human body and reduce the risk of developing diseases of the cardiovascular system.
Keywords:
chum salmon caviar; sardinops melanostictus fat; technology; recipe; phospholipids; PUFAs omega-3
For citation:
Muhammad Alrajab, Lydia V. Shulgina. Тechnology of Emulsive Caviar Products Enriched with Essential Lipids. Индустрия питания|Food Industry. 2022. Vol. 7, No. 1. Pp. 24–32. DOI: 10.29141/2500-1922-2022-7-1-3
