Developing the technology of culinary production based on using unconventional fish fatty raw material
The production of ready-to-eat multi-component products undergone deep processing (culinary products, canned products, etc.) is an important direction in the development of the food industry. While manufacturing these products, it is necessary to maintain a balance of protein, fat and carbohydrate components. From a therapeutic and prophylactic point of view, the polyunsaturated fatty acids (PUFAs) of the ω-3 and ω-6 groups are significant components of the fat component. In order to increase the biological value of culinary products, technology has been developed for manufacturing new types of products using raw materials that are not traditional for similar classical products: cod liver, not sterilized, its fat and shark liver fat, which has a unique fatty acid composition. In the course of the study, shark fat and chilled cod liver, delivered to shore by fishing vessels, have been used as basic raw materials. The studies have been carried out using standard physicochemical and organoleptic methods. A technology has been developed for the manufacture of culinary products (salads, zrazy) using a microwave-processed semi-finished product of cod liver. Microwave treatment allows you to slow down the processes of hydrolysis of proteins and lipids due to the inactivation of tissue enzymes and the partial destruction of the autonomic micro-community containing proteases and lipases, which helps preserve the organoleptic and physicochemical characteristics of the raw materials. It has been established that the use of cod liver so blanched in the production of culinary products increases the nutritional value and quality of the finished product. The inclusion of shark fat in recipes also increases their biological value. This is evidenced by the results of studies conducted as part of the development of technology "Bulgarian bread". Evaluation of the finished product obtained by the developed technology has shown an increase in the biological value of the product "Bulgarian bread": the content of vitamin A – 38.8 % (5.31 % of daily requirement); PUFA – 13.9 % (7.15 % of daily requirement). The proposed technologies for the production of culinary products using unconventional fish oil raw materials will expand the range of multicomponent products.
Main Authors: | , , , |
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Format: | Journal Contribution biblioteca |
Language: | Russian |
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2019
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Subjects: | Печень трески, Жир печени акулы, Кулинарные продукты, Термическая обработка, Cod liver, Shark liver oil, Culinary products, Thermal processing, Fish food processing, Biotechnologies, Recipes, Polyunsaturated fatty acids, Food industry, Organoleptic properties, ASFA_2015::F::Food processing, ASFA_2015::B::Biotechnology, ASFA_2015::S::Shark utilization, |
Online Access: | http://hdl.handle.net/1834/16100 |
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Печень трески Жир печени акулы Кулинарные продукты Термическая обработка Cod liver Shark liver oil Culinary products Thermal processing Fish food processing Biotechnologies Recipes Polyunsaturated fatty acids Food industry Organoleptic properties ASFA_2015::F::Food processing ASFA_2015::B::Biotechnology ASFA_2015::S::Shark utilization Печень трески Жир печени акулы Кулинарные продукты Термическая обработка Cod liver Shark liver oil Culinary products Thermal processing Fish food processing Biotechnologies Recipes Polyunsaturated fatty acids Food industry Organoleptic properties ASFA_2015::F::Food processing ASFA_2015::B::Biotechnology ASFA_2015::S::Shark utilization |
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Печень трески Жир печени акулы Кулинарные продукты Термическая обработка Cod liver Shark liver oil Culinary products Thermal processing Fish food processing Biotechnologies Recipes Polyunsaturated fatty acids Food industry Organoleptic properties ASFA_2015::F::Food processing ASFA_2015::B::Biotechnology ASFA_2015::S::Shark utilization Печень трески Жир печени акулы Кулинарные продукты Термическая обработка Cod liver Shark liver oil Culinary products Thermal processing Fish food processing Biotechnologies Recipes Polyunsaturated fatty acids Food industry Organoleptic properties ASFA_2015::F::Food processing ASFA_2015::B::Biotechnology ASFA_2015::S::Shark utilization Volchenko, V. I. Dvoryankina, K. V. Kovalyova, O. S. Plavunov, R. I. Developing the technology of culinary production based on using unconventional fish fatty raw material |
description |
The production of ready-to-eat multi-component products undergone deep processing (culinary products, canned products, etc.) is an important direction in the development of the food industry. While manufacturing these products, it is necessary to maintain a balance of protein, fat and carbohydrate components. From a therapeutic and prophylactic point of view, the polyunsaturated fatty acids (PUFAs) of the ω-3 and ω-6 groups are significant components of the fat component. In order to increase the biological value of culinary products, technology has been developed for manufacturing new types of products using raw materials that are not traditional for similar classical products: cod liver, not sterilized, its fat and shark liver fat, which has a unique fatty acid composition. In the course of the study, shark fat and chilled cod liver, delivered to shore by fishing vessels, have been used as basic raw materials. The studies have been carried out using standard physicochemical and organoleptic methods. A technology has been developed for the manufacture of culinary products (salads, zrazy) using a microwave-processed semi-finished product of cod liver. Microwave treatment allows you to slow down the processes of hydrolysis of proteins and lipids due to the inactivation of tissue enzymes and the partial destruction of the autonomic micro-community containing proteases and lipases, which helps preserve the organoleptic and physicochemical characteristics of the raw materials. It has been established that the use of cod liver so blanched in the production of culinary products increases the nutritional value and quality of the finished product. The inclusion of shark fat in recipes also increases their biological value. This is evidenced by the results of studies conducted as part of the development of technology "Bulgarian bread". Evaluation of the finished product obtained by the developed technology has shown an increase in the biological value of the product "Bulgarian bread": the content of vitamin A – 38.8 % (5.31 % of daily requirement); PUFA – 13.9 % (7.15 % of daily requirement). The proposed technologies for the production of culinary products using unconventional fish oil raw materials will expand the range of multicomponent products. |
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Journal Contribution |
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Печень трески Жир печени акулы Кулинарные продукты Термическая обработка Cod liver Shark liver oil Culinary products Thermal processing Fish food processing Biotechnologies Recipes Polyunsaturated fatty acids Food industry Organoleptic properties ASFA_2015::F::Food processing ASFA_2015::B::Biotechnology ASFA_2015::S::Shark utilization |
author |
Volchenko, V. I. Dvoryankina, K. V. Kovalyova, O. S. Plavunov, R. I. |
author_facet |
Volchenko, V. I. Dvoryankina, K. V. Kovalyova, O. S. Plavunov, R. I. |
author_sort |
Volchenko, V. I. |
title |
Developing the technology of culinary production based on using unconventional fish fatty raw material |
title_short |
Developing the technology of culinary production based on using unconventional fish fatty raw material |
title_full |
Developing the technology of culinary production based on using unconventional fish fatty raw material |
title_fullStr |
Developing the technology of culinary production based on using unconventional fish fatty raw material |
title_full_unstemmed |
Developing the technology of culinary production based on using unconventional fish fatty raw material |
title_sort |
developing the technology of culinary production based on using unconventional fish fatty raw material |
publishDate |
2019 |
url |
http://hdl.handle.net/1834/16100 |
work_keys_str_mv |
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dig-aquadocs-1834-161002021-05-19T06:59:28Z Developing the technology of culinary production based on using unconventional fish fatty raw material Разработка технологии кулинарной продукции на основе использования нетрадиционного рыбного жирового сырья Volchenko, V. I. Dvoryankina, K. V. Kovalyova, O. S. Plavunov, R. I. Печень трески Жир печени акулы Кулинарные продукты Термическая обработка Cod liver Shark liver oil Culinary products Thermal processing Fish food processing Biotechnologies Recipes Polyunsaturated fatty acids Food industry Organoleptic properties ASFA_2015::F::Food processing ASFA_2015::B::Biotechnology ASFA_2015::S::Shark utilization The production of ready-to-eat multi-component products undergone deep processing (culinary products, canned products, etc.) is an important direction in the development of the food industry. While manufacturing these products, it is necessary to maintain a balance of protein, fat and carbohydrate components. From a therapeutic and prophylactic point of view, the polyunsaturated fatty acids (PUFAs) of the ω-3 and ω-6 groups are significant components of the fat component. In order to increase the biological value of culinary products, technology has been developed for manufacturing new types of products using raw materials that are not traditional for similar classical products: cod liver, not sterilized, its fat and shark liver fat, which has a unique fatty acid composition. In the course of the study, shark fat and chilled cod liver, delivered to shore by fishing vessels, have been used as basic raw materials. The studies have been carried out using standard physicochemical and organoleptic methods. A technology has been developed for the manufacture of culinary products (salads, zrazy) using a microwave-processed semi-finished product of cod liver. Microwave treatment allows you to slow down the processes of hydrolysis of proteins and lipids due to the inactivation of tissue enzymes and the partial destruction of the autonomic micro-community containing proteases and lipases, which helps preserve the organoleptic and physicochemical characteristics of the raw materials. It has been established that the use of cod liver so blanched in the production of culinary products increases the nutritional value and quality of the finished product. The inclusion of shark fat in recipes also increases their biological value. This is evidenced by the results of studies conducted as part of the development of technology "Bulgarian bread". Evaluation of the finished product obtained by the developed technology has shown an increase in the biological value of the product "Bulgarian bread": the content of vitamin A – 38.8 % (5.31 % of daily requirement); PUFA – 13.9 % (7.15 % of daily requirement). The proposed technologies for the production of culinary products using unconventional fish oil raw materials will expand the range of multicomponent products. Производство готовой к употреблению многокомпонентной продукции, прошедшей глубокую переработку (кулинарных изделий, консервированной продукции и др.), является важным направлением развития пищевой промышленности. При изготовлении указанной продукции необходимо соблюдение баланса белковой, жировой и углеводной составляющих. С лечебно-профилактической точки зрения значимыми компонентами жировой составляющей являются полиненасыщенные жирные кислоты (ПНЖК) групп ω-3 и ω-6. С целью повышения биологической ценности кулинарной продукции разработана технология изготовления новых видов изделий с использованием в их составе нетрадиционного для аналогичных классических продуктов сырья: печени трески, не подвергнутой стерилизации, ее жира и жира печени акулы, имеющего уникальный жирнокислотный состав. В ходе исследования в качестве базового сырья использовали акулий жир и печень трески охлажденную, доставляемые на берег промысловыми судами. Исследования проводились с использованием стандартных физико-химических и органолептических методов. Разработана технология изготовления кулинарных изделий (салаты, зразы) с использованием СВЧ-обработанного полуфабриката печени трески. СВЧ-обработка позволяет замедлить процессы гидролиза белков и липидов за счет инактивации тканевых ферментов и частичного уничтожения вегетативного микросообщества, содержащего протеазы и липазы, что способствует сохранению органолептических и физико-химических показателей сырья. Установлено, что использование при производстве кулинарной продукции бланшированной таким образом печени трески повышает пищевую ценность и качество готового продукта. Включение в рецептуру кулинарных изделий акульего жира также ведет к повышению их биологической ценности. Об этом свидетельствуют результаты исследований, проведенных в рамках разработки технологии "Болгарского хлеба". Оценка готового продукта, полученного по разработанной технологии, показала повышение биологической ценности изделия "Болгарский хлеб": по содержанию витамина А – на 38,8 % (т. е. на 5,31 % суточной потребности); ПНЖК – на 13,9 % (на 7,15 % суточной потребности). Предлагаемые технологии производства кулинарных изделий с использованием нетрадиционного рыбного жирового сырья позволят расширить линейку многокомпонентных продуктов. Published 2020-02-05T12:16:46Z 2020-02-05T12:16:46Z 2019 Journal Contribution Refereed 1560-9278 10.21443/1560-9278-2019-22-3-356-362 http://hdl.handle.net/1834/16100 ru http://vestnik.mstu.edu.ru/show-eng.shtml?art=2026 pp.356-362 |