Scientific aspects of the effectiveness of the use of giant grenadier, horse mackerel and round sardinella in food technology

Abstract

An increase in the Russian catch of aquatic biological resources may be provided by the underutilized resources of the World Ocean, which include such fish species as, horse mackerel, round sardinella and giant grenadier. Studies were carried out to study the size-mass composition of horse mackerel, round sardinella and giant grenadier, which showed that fillet yield when cutting giant grenadier was 61.2%, large horse mackerel 63,3%, shallow horse mackerel 47,9%, and round sardinella 54.8%. Based on the data on the fractional composition of proteins and the structural and mechanical properties of muscle tissue, the expediency of manufacturing various molded products and minced products such as sausages and sausages from horse horse mackerel and round sardinella, and dietary pasty food products from giant grenadier was established. Rational parameters of muscle tissue grinding of horse mackerel, round sardinella (2 min at 3000 rpm) and giant grenadier (6 min at 3000 rpm) have been scientifically substantiated. It has been established that the creation of stable protein-fat emulsions based on minced giant grenadier, horse mackerel and round sardinella is possible when the ratio of protein, fat and water is 1: 2.1 v 3.5: 9 for giant grenadier; 1: 0.3: <13.2 for horse mackerel and round sardinella.