A technology developed to produce hot fish marinades for a jellylike filling of prolonged storage

Authors

DOI:

https://doi.org/10.15587/1729-4061.2017.110117

Keywords:

freshwater fish marinades, jellification, low-esterified pectins, alginic acids, sodium benzoate, potassium sorbate

Abstract

Aquaculture is a promising way of developing fisheries worldwide and in Ukraine. Aquaculture products should form the basis of a complete nutrition of the population of Ukraine in accordance with the world tendency. About 44 % of freshwater catches in 2015 were those of the silver carp. The range of food products from the silver carp is limited, which is due to the low activity of its enzyme system, which does not facilitate maturation in the production of salty fish products. Therefore, new kinds of silver carp products are suggested in jellylike marinade fillings of prolonged shelf life.

The results of the statistical processing of complex organoleptic tests have determined the rational parameters of the hot smoked salty semi-finished product. It is proposed to conduct drying at a temperature of 60...70 °С for 25 minutes; evaporation is advised to be performed for 25 minutes at a temperature of 100...110 °С. The stage of the actual hot smoking should be carried out at a temperature of 90...100 °C for 45 minutes. The samples studied, which were smoked according to the above parameters, received the highest score. In order to provide stable structural and mechanical properties of the jelly during refrigeration, the formulation of the filling was substantiated. A combination of LEP and alginic acid in a ratio of 1:1 with a mass fraction of 1.5 % forms a jelly as strong as 112 g and with no synergetic changes. The developed technology helps obtain safe fish marinades in a jellylike filling with a shelf life of up to 90 days

Author Biographies

Yana Barysheva, Odessa National Academy of Food Technologies Kanatna str., 112, Odessa, Ukraine, 65039

Postgraduate student

Department of biotechnology, food and beverage canned

Oleg Glushkov, Odessa technical college of gas and oil industry Levitana str., 46-a, Odessa, Ukraine, 65088

PhD, director

Tatiana Manoli, Odessa National Academy of Food Technologies Kanatna str., 112, Odessa, Ukraine, 65039

PhD

Department of Meat, Fish and Seafood Technology

Tatiana Nikitchina, Odessa National Academy of Food Technologies Kanatna str., 112, Odessa, Ukraine, 65039

PhD

Department of biotechnology, food and beverage canned

Anatoliy Bezusov, Odessa National Academy of Food Technologies Kanatna str., 112, Odessa, Ukraine, 65039

Doctor of Technical Sciences, Professor

Department of biotechnology, canned food and beverages

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Published

2017-10-19

How to Cite

Barysheva, Y., Glushkov, O., Manoli, T., Nikitchina, T., & Bezusov, A. (2017). A technology developed to produce hot fish marinades for a jellylike filling of prolonged storage. Eastern-European Journal of Enterprise Technologies, 5(11 (89), 40–45. https://doi.org/10.15587/1729-4061.2017.110117

Issue

Vol. 5 No. 11 (89) (2017): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2017 Yana Barysheva, Oleg Glushkov, Tatiana Manoli, Tatiana Nikitchina, Anatoliy Bezusov

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