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Vol. 28 (2025 year), No. 2, DOI: 10.21443/1560-9278-2025-28-2

Savkina K. N., Cshetinsky V. V., Tihonova P. A., Shokina Yu. V.
Development of the technology of a new flour culinary fish product enriched with iodine of the White Sea kelp

The range of fish culinary products has been selected based on the analysis of consumer motivation in Murmansk and current trends in the development of the regional fish culinary products market. The study has proposed a technology for a new product, "Kalitki po Murmanski" with a filling of red fish and carrots providing the best organoleptic properties. To reduce the excess water content of the combined filling, the complex food additive H-Serval80 has been used as a water-binding and structure-forming agent. The recipe has been optimized using the fuzzy logic method and the MatLab software package; during the experiments, the organoleptic properties of prototypes of products with different filling compositions have been assessed (the variable ingredients are carrots and the additive H-Serval80). The rye dough fortified with iodine includes dried kelp powder produced by the Arkhangelsk algae plant, the amount of which has been calculated taking into account the iodine content of at least 15 % of the physiological intake rate (150 mcg), as well as compliance with the toxic threshold for iodine (600 mcg). The proposed recipe provides for the possibility of using food waste from the processing of aquatic organisms (minced culinary meat from salmon cuts obtained when cutting fish into fillets). This technological solution allows for reducing the cost of finished products by reducing the cost of the main raw materials while maintaining the quality and nutritional value of the products, as well as ensuring the comprehensive processing of a valuable biological resource extracted in the Arctic seas.

(in Russian, стр.13, fig. 7, tables. 2, ref 19, AdobePDF, AdobePDF 0 Kb)

Vol. 28 (2025 year), No. 4, DOI: 10.21443/1560-9278-2025-28-4/2

Savkina K. N., Kuchina Yu. A., Voropaeva S. O., Derkach S. R., Petrova L. A.
The influence of protein hydrolysate from mussels on consumer properties of crispbreads

The use of non-traditional ingredients and biologically active substances in the production of flour products allows us to increase the nutritional and biological value of the product and enrich it with beneficial nutrients. The aim of this study is to determine the feasibility of using enzymatic protein hydrolysate from mussel meat in food compositions and to develop a recipe for a new protein-enriched flour product. Organoleptic and physicochemical analysis methods are used in the study. Protein hydrolysate from mussel meat has been produced using the enzyme preparation Protozyme. The resulting hydrolysate is characterized by a high content of protein (at least 84 % by weight) and minerals (no more than 9.5 % by weight). Gel permeation chromatography has shown that the amount of low-molecular protein fractions – biologically active peptides with a molecular weight of less than 5 kDa – is at least 19 % by weight. Several recipes for the flour product "Crispbread with provencal herbs enriched with iodine and protein hydrolysate" have been developed, each with varying protein hydrolysate contents. Adding 3 % mussel hydrolysate (by weight) to the crispbreads increases the protein content in the finished product from 9.2 to 10.5 %. Consuming 100 g of enriched crispbread satisfies an adult's daily protein requirement by 14 %. Increasing the hydrolysate dosage to 5 and 7 % (by weight) increases the protein content in the finished product to 10.8 and 11.9 %, respectively.

(in Russian, стр.13, fig. 6, tables. 8, ref 22, AdobePDF, AdobePDF 0 Kb)