scholarly journals Developing Minced Fish Products of Improved Eating Quality: An Interplay of Instrumental and Sensory Texture

2009 ◽  
Vol 12 (1) ◽  
pp. 11-26 ◽  
Author(s):  
Stefan Kasapis
Keyword(s):  
Eating Quality ◽  
Fish Products ◽  
Minced Fish

Development of technology and recipes for combined minced fish with food additives

Fisheries ◽  
2021 ◽  
Vol 2021 (4) ◽  
pp. 98-105
Author(s):  
Anna Vasyukova ◽  
Taronik Tonapetyn ◽  
Dmitry Tikhonov ◽  
Tamara Sharova ◽  
V. Kulakov
Keyword(s):  
Dietary Supplements ◽  
Raw Materials ◽  
Food Additives ◽  
Wheat Bread ◽  
Fish Products ◽  
Complex Additive ◽  
Organoleptic Characteristics ◽  
Oil Extract ◽  
Minced Fish ◽  
Vegetable Raw Materials

The purpose of scientific research is to develop technologies and recipes for minced fish products with dietary supplements. The objects of research, when obtaining the recipe and technology of model minced fish, were: pollock, cod, wheat bread made from premium flour, and the dietary supplements introduced were oil extract of dried mushrooms, juniper oil extract, coriander oil extract and a complex additive "Moby Lux Universal". Vegetable oil extracts were used as a plasticizing component and additional raw materials containing flavoring substances. The use of additives of plant origin allows you to stabilize the functional and technological properties of raw materials, increase the biological value, emphasize the organoleptic characteristics of the finished product. Oil extracts of vegetable raw materials and "Moby-lux Universal" are rich in minerals and vitamins, dietary fibers, proteins, polyunsaturated fatty acids.

Quality Changes During Storage of Minced Fish Products Containing Dietary Fiber and Fortified with ω3 Fatty Acids

2010 ◽  
Vol 16 (1) ◽  
pp. 31-42 ◽  
Author(s):  
C. Cardoso ◽  
R. Mendes ◽  
S. Pedro ◽  
P. Vaz-Pires ◽  
M.L. Nunes
Keyword(s):  
Dietary Fiber ◽  
Daily Intake ◽  
Textural Properties ◽  
Thiobarbituric Acid ◽  
Quality Changes ◽  
Fish Products ◽  
Negative Effect ◽  
Storage Products ◽  
Minced Fish ◽  
Docosahexaenoic Acids

Two ready-to-eat minced fish products from hake were developed, their proximate composition and fatty acid profiles determined and their quality changes followed during 3.5 months under refrigeration at 2 ± 1 °C and 10 ± 1 °C. These products contain dietary fiber and are innovative and healthy. The formulation was identical, except vegetable oil (VO), 5.6% (w/w) in one group and 2.7% (w/w) plus 2.9% (w/w) cod liver oil (CLO) in the other. CLO products had a higher ω3/ω6 ratio (0.54 ± 0.02 versus 0.08 ± 0.02) and ensured, per 100 g serving, the 500 mg recommended daily intake of eicosapentaenoic and docosahexaenoic acids. CLO products showed lower gel strength (p ≤ 0.05), however, other textural properties were similar to those of the VO group. Thiobarbituric acid reactive substances values were higher in CLO products. All groups presented acceptable sensory scores and no microbiological growth. During storage products became redder and less yellow, while seafood aroma and flavor declined and saltiness perception augmented. Temperature had a negative effect on sensory elasticity and instrumental texture.

scholarly journals Optimization of technological parameters of heat treatment of minced fish products in combi steamer

2020 ◽  
Vol 2020 (2) ◽  
pp. 142-152
Author(s):  
Dmitriy Valerevich Titov ◽  
Natalia Vadimovna Dolganova
Keyword(s):  
Heat Treatment ◽  
Optimization Technique ◽  
Target Function ◽  
Energy Costs ◽  
Technological Parameters ◽  
Fish Products ◽  
Energy Value ◽  
Reduced Gradient Method ◽  
Minced Fish ◽  
Generalized Reduced Gradient

The article considers the process of baking minced fish products in the convection mode in a combi steamer as an alternative to roasting them. There has been developed an optimization technique to determine the optimal technological parameters of heat treatment in a combi steamer. Optimization of technological parameters of heat treatment was carried out on the basis of mathematical modeling. To do this, there were used the methods of correlation-regression and variance analysis. An optimization mathematical model consisting of a target function and a system of constraints was constructed. The target function is a two-factor regression model that functionally relates the output of finished products (optimization parameter), temperature, and duration of the baking process. The target function was subject to conditional maximization. The system of constraints consists of one equation and four inequalities. These restrictions take into account the culinary readiness and organoleptic properties of products, energy costs, as well as the range of temperature changes in the working chamber of the combi steamer. The maximum value of the target function, subject to all restrictions, was found in MS Excel software by using the generalized reduced gradient method. In the result, the optimal technological parameters of heat treatment process in the combi steamer were the following: temperature = 231°C, process duration = 11 minutes. At the same time, the yield of finished fish minced products made 86.7%, and energy costs did not exceed 1 kWh. The results obtained have been confirmed experimentally. The finished products have high organoleptic qualities: the total score = 19.5. The nutritional and energy value of tilapia meatballs was determined. In 100 g of product the amount of protein = 12.8 g, fats =3.8 g, carbohydrates = 11.4 g, energy value = 128 kcal.

scholarly journals MICROBIAL TRANSGLUTAMINASE OF INDONESIAN Streptomyces sp. : Screening and Production in several media

2016 ◽  
Vol 11 (1) ◽  
pp. 13
Author(s):  
Yusro Nuri Fawzya
Keyword(s):  
Potato Starch ◽  
Demersal Fish ◽  
Gel Strength ◽  
Microbial Transglutaminase ◽  
Gel Properties ◽  
Fish Products ◽  
Streptomyces Sp ◽  
Minced Fish ◽  
Soybean Powder ◽  
Gel Forming Ability

Transglutaminase (TGase) which catalyzes the formation of inter and intra molecular ε-(λ-glutamyl)lysine (GL) crosslinks, plays an important role in surimi production. The surimi-based products as well as processed minced fish products are being popular in Indonesia which is produced from various type of fish. These products usually require good gel strength which commonly be produced from fresh demersal fish.  Since the endogenous fish TGase reduces quickly after catching and is almost completely destroyed by freezing, the exogenous TGase may be apply to improve the gel forming ability of fish. Microbial transglutaminase (MTGase) can thus be used to increase the gel properties. In this research, a total of 178 Streptomyces strains from various environment were screened and selected based on their ability to produce MTGase. Strain TTA 02 SDS 14 was then selected to further study. In order to optimize the MTGase activity, the enzyme was produced in six formulas media referring to six different publications, designated as media A; B; C; D ; E and F. The result showed that the highest MTGase activity was produced from medium B containing of pepton 1,5%; MgSO4.7H20 0,1%; KH2PO4 0,5%; Na2HPO4 0,5%; soybean powder 2%, potato starch 2% and glucose 1,5%. The MTGase activity reached the highest in the incubation time of 4 days, with the activity of 1.45 U/mL.  

scholarly journals TECHNOLOGY OF INCREASING THE FISH PRODUCTS RESISTANCE TO OXIDATIVE PROCESSES UNDER STORAGE USING PROTEIN-FAT EMULSION EFFECTED BY ULTRASOUND AND MAGNETIC FIELD

2019 ◽  
pp. 129-135
Author(s):  
Dmitry Sergeevich Raspopov ◽  
Ekaterina Aleksandrovna Shestakova ◽  
Elena Verboloz
Keyword(s):  
Magnetic Field ◽  
Product Yield ◽  
High Resistivity ◽  
Production Lines ◽  
Fish Products ◽  
Oil Emulsion ◽  
Minced Fish ◽  
Oil Emulsions ◽  
Neodymium Magnets ◽  
Liquid Trapping

The article analyzes the research results of using ultrasound oscillations and pulsing magnetic field in order to increase the quality and fasten processing the fish products (sausages, wieners and salami made from minced fish meat). Influence of ultrasound and pulsating magnetic field on resistibility of protein-in-oil emulsion to mechanical and temperature effects, as well as its resistibility to oxidation extend storage terms for minced fish products enriched with protein in-oil emulsions and help to develop the technology for making salami and sausages. Viscosity of protein in-oil emulsion made using magnetic ultrasound and oscillating magnetic field condenses to cream consistency, dispersion of fat balls reaches 4-30 mkm. Such thick emulsions that don’t dilute during thermal processing of minced fish products help to raise the quality of fish sausages, to prolong storage terms of ready-made product by 32-38% due to high resistivity to oxidation. The modern piezoelectric ultrasound installations as well as neodymium magnets have small sizes and low power consumption, can be easily integrated in the permanent production lines of minced fish products. Addition of protein-in-oil emulsions prepared using ultrasound and magnetic field of constant neodymium magnets allows to increase liquid trapping of minced fish, which results in greater product yield and low costs.

Odour intensity and taste acceptability of spices in minced fish products

Nahrung/Food ◽  
1983 ◽  
Vol 27 (5) ◽  
pp. 407-411
Author(s):  
E. Kolakowski ◽  
K. B. M. Miler ◽  
G. Kogut ◽  
M. Reszke
Keyword(s):  
Fish Products ◽  
Minced Fish

New Approach to Improve the Quality of Minced Fish Products from Freeze-Thawed Cod and Mackerel

1986 ◽  
Vol 51 (2) ◽  
pp. 310-312 ◽  
Author(s):  
SHANN-TZONG JIANG ◽  
C. C. LAN ◽  
CHING-YU TSAO
Keyword(s):  
Fish Products ◽  
New Approach ◽  
Minced Fish

scholarly journals Prebiotic «Lactulose Premium» as a Promising Functional Additive in Minced Fish

Food Industry ◽  
2020 ◽  
Vol 5 (3) ◽  
pp. 25-34
Author(s):  
Natalya Yartseva ◽  
Natalia Dolganova ◽  
Igor Aleksanian ◽  
Albert Nugmanov
Keyword(s):  
Raw Materials ◽  
Protein Complexes ◽  
Low Cost ◽  
Silver Carp ◽  
Meat Product ◽  
Fish Farms ◽  
Fish Fillet ◽  
Fish Products ◽  
Minced Fish ◽  
Minced Meat

The diet balancing includes various approaches, including a way to expand the culinary products range from minced fish raw materials. To a certain extent, the indispensability and specific value of fish and other aquatic organisms, especially in children’s diets, lies in their therapeutic, prophylactic and dietary orientation, which is caused, first of all, by the balance of their chemical composition (complete protein complexes). Today, fish farms of our country grow carp, crucian, grass carp, white and spotted silver carp, garfish, pike perch, European, African and canal catfish and other types of freshwater fish. Many farms obtain modern workshops for the manufacture of semi-finished fish products: fish fillet, minced meat and other products after shock freezing in vacuum packaging. Considering the protein complexes lack in food and excessive consumption of animal lipids, scientists design recipes of frozen fish-growing composition with functional properties based on fish and vegetable raw materials. This product (for example, in the form of minced meat) becomes in demand at present due to the nutritional value, taste, physiological influence and low cost. All of the above leads to the advisability of obtaining minced fish with the addition of functional powder ingredients, for example, the “Lactulose Premium” prebiotic powder mixture, which includes a valuable component that is not present in fish raw materials, which makes fish products a functional ground minced meat product while maintaining consumer properties of this type of product. Thus, the technologies development for the production of functional minced fish semi-finished product with prebiotic properties and fish culinary dishes based on them is a relevant and promising direction of the food industry development.

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