Investigation of functional and technological indicators of minced fish system with the use of protein additives

Authors

  • Богдана Олександрівна Старостено Kharkiv State University of Food Technology and Trade, 333, str. Klochkovskaya, Kharkiv, Ukraine, 61051, Ukraine https://orcid.org/0000-0001-5910-8700
  • Ніна Василівна Дуденко Kharkiv State University of Food Technology and Trade, 333, str. Klochkovskaya, Kharkiv, Ukraine, 61051, Ukraine https://orcid.org/0000-0002-8301-9852
  • Світлана Павлівна Антоненко Kharkiv State University of Food Technology and Trade, 333, str. Klochkovskaya, Kharkiv, Ukraine, 61051, Ukraine https://orcid.org/0000-0003-0212-3779

DOI:

https://doi.org/10.15587/2312-8372.2016.76532

Keywords:

minced fish system, protein additives, water binding capacity, molecular mobility of the water

Abstract

This paper substantiates the prospects and feasibility of using protein additives on the basis of salmon skin as part of minced fish systems. The main aim was to study and evaluate the effect of developed protein additives on functional and technological indicators of minced fish systems, in particular, water binding capacity and molecular mobility of the water in the system. These data show that the best functional and technological parameters are characterized for samples of minced model with 15 % replacement of fish raw materials for developed additives. It was also found that the most promising protein additives is an additive based on the skins of smoked salmon, due to the partial denaturation of collagen fibers during smoking and maturing fish. We propose to use developed protein additives in minced systems based on low-value, low fat fish raw materials, functional and technological properties of which are significantly reduced due to prolonged or multiple freeze.

Author Biographies

Богдана Олександрівна Старостено, Kharkiv State University of Food Technology and Trade, 333, str. Klochkovskaya, Kharkiv, Ukraine, 61051

Candidate of Technical Sciences, Senior Lecturer

Department of Chemistry, Microbiology and Food Hygiene

Ніна Василівна Дуденко, Kharkiv State University of Food Technology and Trade, 333, str. Klochkovskaya, Kharkiv, Ukraine, 61051

Doctor of Medical Sciences, Professor

Department of Chemistry, Microbiology and Food Hygiene

Світлана Павлівна Антоненко, Kharkiv State University of Food Technology and Trade, 333, str. Klochkovskaya, Kharkiv, Ukraine, 61051

Senior Lecturer

Department of Chemistry, Microbiology and Food Hygiene

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Published

2016-07-26

How to Cite

Старостено, Б. О., Дуденко, Н. В., & Антоненко, С. П. (2016). Investigation of functional and technological indicators of minced fish system with the use of protein additives. Technology Audit and Production Reserves, 4(4(30), 48–51. https://doi.org/10.15587/2312-8372.2016.76532

Issue

Vol. 4 No. 4(30) (2016): Technologies of food, light and chemical industry

Section

Technologies of food, light and chemical industry

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Copyright (c) 2016 Богдана Олександрівна Старостено, Ніна Василівна Дуденко, Світлана Павлівна Антоненко

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