Production Technology for the Multicomponent Dispersed Products from Aquatic Biological Resources
Authors:
Natalia V. Dementieva
Abstract:
The researchers developed formulations of multicomponent dispersed products containing aquatic biological resources, imitating the structure and appearance of a classic cheesecake, with a high protein, low calorie content and a complex of biologically active substances. In the cheesecake production, a man used substandard raw materials left after cutting – muscle tissue of sockeye salmon, squid, shrimp, mussels, as well as food secondary raw materials – caviar, milt. The chemical composition research of cheesecakes using aquatic biological resources demonstrated that, depending on the formulation, the products contained 70–74.1 % water, 8.29–15.11 % protein, 5.17–13.88 % lipids, 1.73–2.06 % carbohydrates, 1.21–2.63 % minerals. Depending on the formulation, the energy value of the finished product varied in the range from 121.56 to 178.45 kcal. The finished cheesecake obtained by the developed method had a homogeneous juicy and delicate consistency, a pleasant taste of seafood with a creamy aftertaste. Recommended shelf life of cheesecakes from aquatic biological resources packed in polymer containers: without preservatives – no more than 7 days at a temperature of 0–4 °C; with preservative – no more than 30 days at a temperature of 0–4 °C; frozen – no more than 25 days at a temperature of –18 °C. The authors run the biological value analysis of the developed dispersed products using aquatic biological resources. Cheesecake with shrimp, squid and tobiko caviar (formulation 4) had the highest relative biological value in relation to casein on the fourth day of exposure, – 130.2 %. Cheesecake with crab sticks and salmon milts (formulation 2) was slightly inferior to the standard one in terms of biological value (biological value apraisal – 96.4 %). The authors revealed that a rational combination of the selected main components of the cheesecake formulation encouraged the intensive growth and development of protozoa Tetrahymena pyriformis. The research results demonstrated the rationality of the developed technology enabling to obtain products with high nutritional and biological value, safety for human health.
Keywords:
dispersed product; aquatic biological resources; formulation; technology; chemical composition
For citation:
Natalia V. Dementieva. Production Technology for the Multicomponent Dispersed Products from Aquatic Biological Resources. Индустрия питания|Food Industry. 2024. Vol. 9, No. 3. Pp. 24–32. DOI: 10.29141/2500-1922-2024-9-3-3. EDN: GCTXFU.
