Investigation of changes of the soft body of freshwater mussels under influence of thermal processing in the technology of boiled-frozen semi-finished product

Abstract

The water holding capacity and pH of raw cooled bivalve freshwater genus Anodonta mussels in the north of Ukraine are determined. During the research it is established that the soft body of freshwater mussels has low indicators of water holding capacity. Therefore, it is advisable to use it independently in the technology of minced products. But with the use of a water-holding agent (fiber) – this is possible from the point of view of further research. According to above-mentioned, research is aimed at developing a semi-finished product, in its technology did not contain the grinding process. The technology of cooked-frozen semi-finished product includes the following stages (cooling of freshly-caught raw materials, preparation of raw materials for use in technological process, thermal processing, cooling, freezing, storage). To determine the optimal terms of thermal processing, a number of experiments are carried out. Investigation of structural changes is determined by penetration. This method allows to get a semi-finished product with a delicate and juicy consistency. To confirm this method, experiments are conducted to determine the loss of mass and water in the soft body of mussels under the influence of different times of thermal processing. Periods of thermal processing are proved in terms of preserving nutritional value. The change in the amount of protein in different periods of thermal processing is determined. This technology is simple in its technological essence and is an effective way of processing a huge freshwater source of raw materials containing a high-grade protein. Implementation of this technology will expand the range of products made from hydrobionts.