A study of combined minced meat from hydrobionts for snacks

Dementieva Natalia Valerievna, Boitsova Tatiana Maryanovna and Bogdanov Valeryi Dmitrievich
Additional contact information
Boitsova Tatiana Maryanovna: Department of Technology of Food Products, Far Eastern State Technical Fisheries University, Vladivostok, Russian Federation
Bogdanov Valeryi Dmitrievich: Department of Technology of Food Products, Far Eastern State Technical Fisheries University, Vladivostok, Russian Federation

Czech Journal of Food Sciences, 2021, vol. 39, issue 2, 140-148

Abstract: This paper considers the developments whose application is promising for the fishing industry under the production of dried snack products. Fish chips are non-traditional dried products. The goal of this research was to study the functional and technological properties of minced systems consisting of fish and seafood. Minced systems were pre-treated with special food additives to improve their rheological properties and organoleptic indicators. The objects of research were stuffed meat products which included 65% to 75% of pollock, 15% of Pacific herring, and 10% to 20% of seafood. A study of technochemical indicators showed that minced systems were high-protein. They contained 30.0-34.8% of protein, 2.2-3.7% of lipids, and 0.8-2.5% of carbohydrates. Minced systems made of hydrobionts are characterised by the high water-holding capacity of 74.52-90.3%, which indicates good lyophilic properties of raw materials. When studying the rheological parameters of minced systems from hydrobionts, it was found that the maximum shift tension was 6.0-8.1 kPa. The stickiness index was 2 400-3 200 Pa, the dynamic viscosity was within the range of 650-850 Pa s (pascal seconds). The effective viscosity index for fish mince with good mouldability is 600-900 Pa s. The organoleptic evaluation showed that minced systems from hydrobionts pre-treated with food additives had high sensory characteristics.

Keywords: seafood; minced systems; food additives; chemical composition; rheological properties; sensory characteristics (search for similar items in EconPapers)
Date: 2021
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/264/2020-CJFS.html (text/html)
http://cjfs.agriculturejournals.cz/doi/10.17221/264/2020-CJFS.pdf (application/pdf)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:39:y:2021:i:2:id:264-2020-cjfs

DOI: 10.17221/264/2020-CJFS

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().