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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)