Half-dried fish with improved properties
https://doi.org/10.20914/2310-1202-2022-4-133-140
Abstract
The research of gelling ability of different grades of food gelatin has been conducted, analytical researches have been carried out to establish the possibility of using a mass and inexpensive object of fishing - pollack for food purposes; the technological scheme of making a new structured fish product has been developed and experiments on its making have been carried out. There has been developed a scale of organoleptic evaluation of structured fish product quality, including significance coefficients, the highest of which are typical sensory indices: appearance, taste, consistency, flavour and also point scale of chewing degree of the molded product. As a result of organoleptic evaluation of structured fish products we have determined close to optimal correlation between fish and structurer of salt-dried finely-milled meat from the total mass of the system. The created product with the indicated ratio of fish and gelatin has got the highest score according to organoleptic evaluation, which testifies to its excellent quality characteristics. The results of investigations show the technological perspectivity of the developed new molded product of salted and dried pollock using as a structure-forming agent the water solution of gelatin of 220 bloom grade in concentration of 10 % at a ratio of fish and gelatinous components 3:7.
About the Authors
S. S. Dubrovina
Murmansk State Technical University
Graduate student, , Department of Food Production Technology, str. Sportivnaya, 13, Murmansk, 183010, Russia
V. A. Grohovskiy
Murmansk State Technical University
Dr. Sci. (Engin.), Professor, Department of Food Production Technology, str. Sportivnaya, 13, Murmansk, 183010, Russia
S. Y. Dubrovin
Murmansk State Technical University
Cand. Sci. (Engin.), Professor, Department of Food Production Technology, str. Sportivnaya, 13, Murmansk, 183010, Russia
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Review
For citations:
Dubrovina S.S., Grohovskiy V.A., Dubrovin S.Y. Half-dried fish with improved properties. Proceedings of the Voronezh State University of Engineering Technologies. 2022;84(4):133-140. (In Russ.) https://doi.org/10.20914/2310-1202-2022-4-133-140
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