Technological and biochemical properties of fish fillets and minced meats from hybrids of African catfish for the production of food fish products
https://doi.org/10.20914/2310-1202-2026-2-
Abstract
This article presents the results of an assessment of the organoleptic characteristics of culinary fish products made from the fillet of the hybrid African catfish Clarias gariepinus by experts and untrained panelists. A five-point scale for the organoleptic quality assessment of culinary products made from the hybrid African catfish was developed and tested. Based on the obtained results of the qualitative assessment, it was established that the comprehensive quality indicator of culinary fish products made from African catfish is high and, according to the expert group, amounts to 4.85 for frozen products and 4.77 for frozen semi-finished products, according to the five-point scale. According to the results of tasting analysis by untrained testers, it was established that the quality of the studied products from frozen raw materials in all age groups (20-34, 35-55, 56+ y.o) was characterized as "excellent" with Q = 4.35-4.80, frozen semi-finished products 4.63-4.69. According to the data of correlation analysis, it can be concluded about the relationship between the integral assessment and the indicators "texture" (r = 0.73) and "juiciness" (r = 0.73) in products from frozen raw materials, which indicates their decisive role in shaping consumer preferences for products, and for products from semi-finished products, such representative characteristics as "product color" (r = 0.66) and "texture" (r = 0.53) play a decisive role and it is these characteristics that demonstrated the closest relationship with the integral assessment.,.
About the Authors
O. D. Sergazieva
Moscow State University of Technology and Management named after K. G. Razumovsky (First Cossack University)
Cand. Sci. (Agr.), associate professor, faculty of biotechnology and fishery, Zemlyanoy Val St., 73, Moscow, 109004, Russia
A. A. Klimuk
Zemlyanoy Val St., 73
Cand. Sci. (Biol.), junior researcher, aquaculture center, faculty of biotechnology and fisheries, Moscow State University of Technology and Management named after K. G. Razumovsky (First Cossack University), Moscow, 109004, Russia
M. D. Tsarkov
Moscow State University of Technology and Management named after K. G. Razumovsky (First Cossack University)
1st category engineer, aquaculture center, faculty of biotechnology and fishery, Zemlyanoy Val St., 73, Moscow, 109004, Russia
T. A. Degtareva
Moscow State University of Technology and Management named after K. G. Razumovsky (First Cossack University)
student, ichthyology and fish farming department, faculty of biotechnology and fishery, Zemlyanoy Val St., 73, Moscow, 109004, Russia,
A. L. NikiforovNikish
after K.G. Razumovsky (First Cossack University)
Dr. Sci. (Biol.), professor, dean, faculty of biotechnology and fishery, Zemlyanoy Val St., 73, Moscow, 109004, Russia
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Review
For citations:
Sergazieva O.D., Klimuk A.A., Tsarkov M.D., Degtareva T.A., NikiforovNikish A.L. Technological and biochemical properties of fish fillets and minced meats from hybrids of African catfish for the production of food fish products. Proceedings of the Voronezh State University of Engineering Technologies. 2026;88(2):103-111. (In Russ.) https://doi.org/10.20914/2310-1202-2026-2-
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