Surimi: The “high tech” raw materials from minced fish flesh

The demand for amplang crackers is now increasing. However, the price of its raw material, mackerel fish, is generally higher compare to other fishes, causing the higher cost of this type crackers production. Effort to explore other fish as an alternative raw material is required to overcome the problems. Catfish is one of the choices to be used as raw material since this fish is more available in a market in a lower price, but the protein properties of this fish is different to mackarel, which will be possible to affect the nature of the crackers obtained. To produce catfish amplang crackers to be similar to common amplang product, it is necessary to find out the right composition of catfish and tapioca flour used. Therefore, the purpose of this research was to characterize physico-chemically and organoleptically, the catfish amplang crackers made under different ratio of fish flesh and starch. The experiment was designed using completely randomized design. Physico-chemical data obtained were analyzed using ANOVA, while the organoleptic test data were examined using chi-square method. The effectiveness test was carried out to find the proper ratio of raw materials composition used. The results showed that the higher the ratio of the fish flesh and the starch composition, the lower the texture value of the crackers as an indication of the decrease of its crispness. Although the lightness of the crackers was lowered by the addition of more starch to the dough, its linear expansion and hygroscopicity were not affected. The results of organoleptic test showed that the panelist was prefer to a higher crispness of crackers. The most preferable cracker was the one with 1:2.25 ratio of catfish flesh and starch, showing the characteristic of 1.80% moisture, 2.08% ash, 5.75% protein, 23.55% fat, and 66,93% carbohydrate. Keywords: cracker, catfish, tapioca starch

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Convective Drying at Fish Chips Technology

KnE Life Sciences ◽

10.18502/kls.v5i1.6163 ◽

2020 ◽

Author(s):

Vyacheslav Pokholchenko ◽

Aleksandra Smirnova ◽

Yana Glukhikh

Keyword(s):

Raw Materials ◽

Cost Effective ◽

Heat Pumps ◽

Production Costs ◽

Convective Drying ◽

Fish Processing ◽

Resource Saving ◽

Technological Processes ◽

Modes Of Processing ◽

Minced Fish

The article presents the overview of the main technological processes in fish structured products dehydration. The rational modes of the technological process of minced fish raw materials with various initial moisture and fat content heat treatment are determined. One of the main tasks of the fish processing industry development which allows increasing the profitability of products and their quality is improving technological processes. The scientifically substantiated choice of resource and energy-saving modes of processing food materials is highly important in this case. It will reduce not only production costs but also emissions of harmful substances into the environment and increase the efficiency of using equipment. It must be taken into consideration that the optimization of dehydration technological processes without identifying their patterns is extremely difficult. Increasing efficiency and controlling technological processes makes sense only on the basis of patterns. The effectiveness of the hydrobionts processing determines the quality and cost of finished products manufacturing while fish processing enterprises working. The development and implementation of highly efficient technologies with the use of resource-saving technical systems, for example, using heat pumps, makes it possible to produce cost-effective high-quality products.

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High-tech export of the Russian Federation: current state and key trends

10.33920/vne-04-2109-03 ◽

2021 ◽

pp. 679-691

Author(s):

Natalya Jurievna Rodigina ◽

Liudmila Anatolievna Obuhovskaya ◽

Oxana Eduardovna Kirtoake

Keyword(s):

Russian Federation ◽

Raw Materials ◽

High Technology ◽

Machine Building ◽

High Tech ◽

Business Climate ◽

Goods And Services ◽

Consulting Services ◽

Technology Services ◽

The Russian Federation

Nowadays countries are focused on the development of high-techology industries, which will allow them to increase their competitiveness. However, Russia specializes in the export of raw materials and goods with a low degree of processing. In this regard, one of the key aims of Russia is to develop high-technoligy production and expand its presence in the markets of goods with a high degree of processing. The abstract reveals the export of high-technology goods and services. The article analyzes position of the Russian Federation in the world market of high-technology goods and services. Russia specializes in the export of such high-technology goods as aerospace production, nuclear technologies and weapons. Russia specializes in the export of such high-technology services as telecommunications, computer and information services, professional and consulting services, engineering services, services in technical fields and in the field of architecture. Special attention is paid to the promising directions of high-technology exports, the importers of Russian high-technology products and trends in exports and imports of high-technology goods as well as trends in exports of high-technology services. For example, Russia should develop exports of such high-technology goods as jet engines, nuclear reactors and their components, fuel rods, nuclear technologies and weapons. The most promising export directions from the machine-building industry are vehicles and equipment production. Russia should focus on the export of such high-technology services as information, telecommunications, computers, professional and consulting services. To stimulate the export of these services, it is necessary to create a favorable business climate in Russia, eliminate the shortage of specialists in the field of ICT, as well as improve the quality of their training.

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

Fisheries ◽

10.37663/0131-6184-2021-4-98-105 ◽

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.

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Mass spectrometric study of the leak tightness of products made of technical sintered beryllium

Industrial laboratory Diagnostics of materials ◽

10.26896/1028-6861-2021-87-4-26-31 ◽

2021 ◽

Vol 87 (4) ◽

pp. 26-31

Author(s):

A. N. Fokanov ◽

V. F. Podurazhnaya ◽

A. V. Tebyakin

Keyword(s):

Raw Materials ◽

Flaw Detection ◽

Mass Spectrometric Study ◽

Radiation Energy ◽

Radiation Detectors ◽

Mass Spectrometric ◽

High Tech ◽

Vacuum Equipment ◽

X Ray ◽

Leak Tightness

Beryllium products exhibiting a low level of absorption of the radiation energy are widely used in scientific instrumentation design (x-ray technology, radiation detectors, etc.). We present the results of studying the leak tightness of products (disks, plates) made of technical sintered beryllium of standard purity and foil obtained by «warm» rolling from high-purity beryllium. The relevant standards and requirements for testing are given. The leak tightness control was performed using mass spectrometric helium leak detectors with forevacuum backing pumps (oil and dry diaphragm pumps) and specialized vacuum equipment. The parameters of tightness of samples made of technical sintered beryllium were determined. The level of the helium signal during blowing was (0.6 – 7.4) × 10–11 Pa · m3/sec, which corresponds to the tightness standard of foreign analogues and matches the requirements of domestic manufacturers of x-ray equipment. The data spread tended to increase due to the growth of the background value. The obtained results can be used to improve high-tech equipment intended for flaw detection, medical devices, rapid analysis of ore raw materials, radiation safety equipment, etc.

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Determination of Fish Flesh Content in Frozen Coated Fish Products (Modification of AOAC Official Method 971.13): Collaborative Study

Journal of AOAC International ◽

10.1093/jaoac/80.6.1235 ◽

1997 ◽

Vol 80 (6) ◽

pp. 1235-1271 ◽

Cited By ~ 1

Author(s):

Jane E Fox Dobson ◽

Foster D McClure ◽

Alvin P Rainosek ◽

K Dashiell ◽

J Fox Dobson ◽

...

Keyword(s):

Raw Materials ◽

Collaborative Study ◽

Processing System ◽

Test Sample ◽

Official Method ◽

Fish Products ◽

Fish Flesh ◽

Aoac Official ◽

Fully Cooked ◽

Aoac Official Method

Abstract An intralaboratory1collaborative study evaluated a modified version of AOAC Official Method 971.13 for determining the fish flesh content (FFC) in frozen coated fish products by comparing it with the on-line method. Eleven collaborators analyzed 36 products (a total of 6336 test samples). Each product targeted one of 4 percent fish flesh (PFF) levels (35,50,65, and 80). Products were manufactured from one of 3 raw materials (fillet blocks, minced blocks, and natural fillets) and processed in one of 4 forms (sticks, portions, formed portions, and fillets) and one of 4 styles (raw breaded, batter-dipped, precooked, and fully cooked). Each “official” test sample was tracked through the processing system and weighed (1) before battering and/or breading and, depending on product style, before frying; and (2) after battering and/or breading and, depending on product style, after frying; so that it served as its own control.

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Oxidative Changes of Lipids during Microwave Heating of Minced Fish Flesh in Catering

Czech Journal of Food Sciences ◽

10.17221/948-cjfs ◽

2009 ◽

Vol 27 (Special Issue 1) ◽

pp. S17-S19 ◽

Cited By ~ 3

Author(s):

E. Abd El-Moneim Mahmoud ◽

J. Dostálová ◽

D. Lukešová ◽

M. Doležal

Keyword(s):

Fatty Acid ◽

Microwave Heating ◽

Lipid Fraction ◽

Fatty Acid Content ◽

Acid Value ◽

Fish Muscle ◽

Atlantic Mackerel ◽

Fish Flesh ◽

Heating Treatment ◽

Minced Fish

The influence of microwave heating (microwave oven Electrolux, 2450 MHz, 400 W) from 8 up to 24 min on the oxidation and fatty acid composition of lipids of common carp (<I>Cyprinus carpio</I>) and Atlantic mackerel <I>(Scomber scombrus</I>) minced fish flesh were studied. The heating treatment at all conditions reduced moisture and therefore, increased lipid and dry matter contents. The isolated lipids were subjected to the following analyses: peroxide value, acid value and content of conjugated dienes (by absorbance at 232 nm). The free fatty acid content in the lipid fraction of the fish flesh was significantly reduced by cooking. Conjugated diene levels in fish muscle increased and peroxide values decreased for all cooked samples. Changes in fatty acids composition were only small.

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A NEW APPROACH TO UTILIZING MINCED FISH FLESH IN DRIED PRODUCTS

Journal of Food Science ◽

10.1111/j.1365-2621.1979.tb03788.x ◽

1979 ◽

Vol 44 (2) ◽

pp. 355-362 ◽

Cited By ~ 7

Author(s):

RAFAEL A. BELLO ◽

GEORGE M. PIGOTT

Keyword(s):

New Approach ◽

Fish Flesh ◽

Minced Fish

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Increasing the omega-3 content of traditional meat products by the addition of an underutilised by-product from fish processing

Czech Journal of Food Sciences ◽

10.17221/35/2015-cjfs ◽

2016 ◽

Vol 33 (No. 5) ◽

pp. 431-440 ◽

Cited By ~ 2

Author(s):

S. Sampels ◽

T. Zajíc ◽

J. Mráz

Keyword(s):

Fatty Acids ◽

Docosahexaenoic Acid ◽

Eicosapentaenoic Acid ◽

Meat Products ◽

Omega 3 ◽

Fish Processing ◽

Fish Flesh ◽

Minced Fish ◽

Hot Dog

The aim of our study was to find a way to use the minced fish flesh that is separated from the bones of carp after filleting (fish separate). In collaboration with the industry traditional recipes for barbecue sausages, hotdog and Vienna type sausages and liver pâté were modified by replacing a part of the meat with the fish separate. The proportion of nutritionally valuable n-3 fatty acids – eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) calculated together was 74, 54, 109, and 77 mg/100 g product in the barbecue sausage, hot dog, Vienna sausage and pâté, respectively. This means 29.6, 21.6, 43.6, and 30.8% of the daily recommended intake according to EFSA. 

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