Technology Improvement of Minced Fish from Pond Fish and Quality Assessment of Culinary Products from It
Authors:
Natalya V. Yartseva, Natalia V. Dolganova, Igor Yu. Aleksanian, Albert H.-H. Nugmanov
Abstract:
The fishery of the Caspian Sea basin plays an important role in providing the Southern Federal District population with food. Along with the coastal and marine fishery development due to the new area assimilation and underutilized facilities, the aquaculture production is a promising direction for the fishery development of the Southern Federal District. A man suggests to solve the efficient utilization problem of pond fish by developing relatively cheap, but high-quality public catering products, particularly various semi-finished products. When processing pond fish into minced fish, it is possible to obtain products of different quality classes differing in color, consistency, possible shelf life, and direction of use. Improving the minced fish production technology discovers new, more rational and modern ways of processing fish raw materials: processing into minced fish solves the production economic task, production of minced fish culinary products both natural and with additives enables expanding the fish products range on the Russian market. At the same time, a man solves the technological problem: since the pond fish has many small bones, when ground into minced fish, small bones either remain in the separator or are very finely minced; at the same time, the fish edible part yield reaches 40-60%, whereas when filleted is only 28-33%. As for the market, in recent years, consumer interest in food products that contain ingredients beneficial to human health has increased. The processing of pond fish into minced fish and the development of products based on it fall into the modern food market structure in general and the fish market in particular.
Keywords:
pond fish; minced fish; washed minced fish; lactulose; culinary products; technology
For citation:
Natalya V. Yartseva, Natalia V. Dolganova, Igor Yu. Aleksanian, Albert H.-H. Nugmanov. Technology Improvement of Minced Fish from Pond Fish and Quality Assessment of Culinary Products from It. Индустрия питания|Food Industry. 2022. Vol. 7, No. 2. Pp. 61–71. DOI: 10.29141/2500-1922-2022-7-2-7. EDN: VYSOVX.
