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.

The use of modern recipes and technologies of culinary products with plant extracts in the menu for the development of Russian hospitality

2020 ◽  
pp. 66-69
Author(s):  
A.T. Vasyukova ◽  
T.A. Tonapetyan
Keyword(s):  
Functional Properties ◽  
Raw Materials ◽  
The Body ◽  
Wheat Bread ◽  
Biological Value ◽  
Fish Meat ◽  
Organoleptic Characteristics ◽  
Oil Extract ◽  
Minced Fish ◽  
Vegetable Raw Materials

The basic information about the functional properties of combined minced fish meat developed on the basis of a combination of animal and vegetable products in a specialized product is presented. This mutual addition of the recipe with various components allows creating a model functional minced meat and products based on it that best meet the needs of the body in terms of nutritional and biological value. Food products that have functional properties are timely, and their development is relevant. The purpose of the research was to develop technologies and recipes for minced fish products with dietary supplements. The objects of the research in the development of the recipe and technology of model minced fish meat were: pollock, cod, wheat bread made from premium flour, dried mushroom oil extract, juniper oil extract, coriander oil extract and "Moby Lux Universal" as a dietary supplement. Oil extracts of vegetable raw materials were used as plasticizing additives and flavoring agents. The use of additives of plant origin allows stabilizing the functional and technological properties of raw materials, increase the biological value, and emphasize the organoleptic characteristics of the finished product.

scholarly journals Influence additions on the structure of the free fares

2020 ◽  
Vol 82 (1) ◽  
pp. 129-133
Author(s):  
A. T. Vasyukova ◽  
D. A. Tikhonov ◽  
T. A. Tonapetyan ◽  
G. J. Boyko
Keyword(s):  
Dietary Supplements ◽  
Functional Properties ◽  
Raw Materials ◽  
Wheat Bread ◽  
Plant Materials ◽  
Biological Value ◽  
Microbiological Methods ◽  
Oil Extract ◽  
Minced Fish ◽  
Minced Meat

The basic information about the functional properties of combined fish minced meat, developed on the basis of a combination of animal and vegetable products in a specialized product. Food products with functional properties are timely, and their development is relevant. The purpose of research is the development of technology and formulations of minced fish products with dietary supplements. The objects of study in the development of the recipe and technology of model minced fish were: pollock, cod; wheat bread from premium flour, oil extract of dried mushrooms, juniper oil extract, coriander oil extract and Moby Lux Universal as a dietary supplement. As a plasticizing additive and flavoring substances used oil extracts of plant materials. The use of additives of plant origin allows you to stabilize the functional and technological properties of raw materials, increase biological value, emphasize the organoleptic characteristics of the finished product. Oil extracts of plant materials and Mobi-Lux Universal are rich in minerals and vitamins, dietary fiber, protein, polyunsaturated fatty acids. The rare chemical composition of the presented additives helps to improve the taste and increase the nutritional and biological value of combined fish culinary products. We used standard and generally accepted sensory, rheological, physicochemical and microbiological methods for studying raw materials, semi-finished products, and finished products. Mathematical processing of the research results was carried out using the Curve Expert Ver software package. 1.34. New taste qualities of fish steam cutlets have been developed, both with the addition of dietary supplements, such as dried mushroom extract, coriander extract and Moby Lux Universal, and without addition (control). It was found that even with short-term storage in all samples and control, the pH of the medium decreases in the range 1.31 – 1.36%. The obtained water-holding ability (WCS) of fish minced meat is in the range: for cutlets 74.3–77.2%; steaks 75.4 – 79.3%; raw minced meat – 72.2%. The most adjusted amino acid composition of steam cutlets with Moby-Lux Universal. Unconventional gamma obtained in cutlets and steaks with extract of dried mushrooms, coriander extract.

IMPROVING THE TECHNOLOGY OF CRYOPOWDERS FROM VEGETABLE RAW MATERIALS

2020 ◽  
Author(s):  
С.П. ЗАПОРОЖСКАЯ ◽  
Г.И. КАСЬЯНОВ ◽  
О.В. КОСЕНКО ◽  
А.М. МЕДВЕДЕВ ◽  
З.А. ЯРАЛИЕВА ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Processing Time ◽  
Raw Materials ◽  
Food Additives ◽  
Advanced Technology ◽  
Fish Products ◽  
Energy Value ◽  
Vegetable Raw Materials ◽  
Main Components

Предложен способ сушки растительного сырья в среде азота при температуре 45–50°С в течение 3 ч, позволяющий достичь снижения влажности масс с 88 до 14–18%. Представлены технология и оборудование для производства криопорошков из моркови, свеклы и корня сельдерея. Содержание основных компонентов в сырье, высушенном на модернизированной сушильной установке, составило, морковь/свекла/сельдерей, г: вода 14/18/16; белок 3,4/3,0/2,3; жир 1,2/0,4/0,5; углеводы 48,4/57,6/65,7; пищевые волокна 23,2/14,8/9,6; энергетическая ценность 284/43/231 ккал соответственно. В период криоизмельчения продукт имел температуру –120°С, продолжительность обработки составила 10 мин. Содержание наиболее лабильных компонентов – витаминов в криопорошке моркови/свеклы/сельдерея составило, мг/100 г: С – 82/88/115; в-каротина 41,0/0,4/0,7; В1 – 0,4/0,1/0,1; В2 – 0,3/0,4/0,3; РР – 6/8/5 соответственно. Изготовленные по усовершенствованной технологии пищевые добавки в виде криопорошков рекомендовано использовать для обогащения состава мясо- и рыборастительных продуктов. A method for drying vegetable raw materials in nitrogen at a temperature of 45–50°C for 3 h is proposed, which makes it possible to achieve a decrease in the moisture of mass humidity from 88 to 14–18%. Technology and equipment for the production of cryopowders from carrots, beets and celery root are presented. The content of the main components in the raw materials dried on the modernized drying unit was, carrot/beet/celery, g: water 14/18/16; protein 3,4/3,0/2,3; fat 1,2/0,4/0,5; carbohydrates 48,4/57,6/65,7; dietary fiber 23,2/14,8/9,6; energy value 284/43/231 kcal, respectively. During the period of cryo grinding, the product had a temperature of –120°C, the processing time was 10 minutes. The content of the most labile components in the cryopowder – vitamins was, mg/100 g: C in carrot/beet/celery 82/88/115; в-carotene respectively 41,0/0,4/0,7; B1 – 0,4/0,1/0,1; B2 – 0,3/0,4/0,3; PP – 6/8/5. It is recommended to use food additives in the form of cryopowders made using advanced technology to enrich the composition of meat and fish products.

Development of Innovative Technology for Cryogenic Grape Powders and Drinks

2021 ◽  
pp. 24-28
Author(s):  
Зоя Алиевна Яралиева
Keyword(s):  
Raw Materials ◽  
Food Additives ◽  
Climatic Conditions ◽  
Innovative Technology ◽  
High Quality ◽  
Laboratory Equipment ◽  
Scientific Center ◽  
Analytical Instruments ◽  
Organoleptic Characteristics ◽  
The Republic

Климатические условия на большей части территории Российской Федерации не позволяют выращивать виноград в открытом грунте, поэтому его завозят из южных районов страны. Производство виноградных напитков обычно сосредоточено в местах выращивания винограда, так как доставка готовой продукции в северные регионы сопряжена со значительными финансовыми затратами. В Республике Дагестан выращивают около 30% винограда в масштабах всей страны, а площадь плодоносящих виноградников занимает более 20 тыс. га. Возникла необходимость переработать виноград таким образом, чтобы полуфабрикат для изготовления напитков выдерживал длительные сроки хранения и транспортировку, отличался высоким качеством и имел небольшую массу. Разработана технология получения виноградных криопорошков, которые можно использовать в качестве пищевых добавок, для изготовления восстановленных соков и напитков. Целью исследования было создание инновационной технологии производства криопорошков для получения безалкогольных напитков. Объектом исследования стал виноград дагестанских технических, столовых и изюмных сортов. Алгоритм получения криопорошков соответствовал предложенной автором схеме: доставка винограда, отделение гребней, инспекция, мойка, дробление, замораживание жидким азотом, обезвоживание в вакуумной СВЧ-установке, криоизмельчение и фасовка. При выполнении работы определяли качественный состав сырья и криопорошков с использованием аналитических приборов и лабораторного оборудования кафедры технологии продуктов питания и учреждений Дагестанского научного Центра РАН. Определен химический состав криопорошков, полученных из винограда, выращенного в горно-долинной зоне Дагестана. Приведены физико-химические показатели напитка из криопорошка винограда. Органолептические показатели изготовленных виноградных напитков подтвердили их высокие качественные показатели. Climatic conditions in most of the Russian Federation do not allow growing grapes in the open field, therefore they are imported from the southern regions of the country. The production of grape drinks is usually concentrated in places where grapes are grown, since the delivery of finished products to the northern regions is associated with significant financial costs. Winegrowers of the Republic of Dagestan grow about 30% of grapes throughout the country, and the area of fruit-bearing vineyards occupies more than 20 thousand hectares. There was a problem to process grapes in such a way that the semi-finished product for the production of drinks withstands long storage and transportation periods, is of high quality and has a small weight. A technology has been developed for producing grape cryopowders, which can be used as food additives, for the production of reconstituted juices and drinks. The aim of the study was to create an innovative technology for the production of cryopowders for the production of soft drinks. The objects of the study were Dagestan common and raisin grapes. The algorithm for obtaining cryopowders corresponded to the scheme proposed by the author: delivery of grapes, separation of ridges, inspection, washing, crushing, freezing with liquid nitrogen, dehydration in a vacuum microwave unit, cryo-grinding and packaging. When performing the work, the qualitative composition of raw materials and cryopowders was determined using analytical instruments and laboratory equipment of the Department of Food Technology and institutions of the Dagestan Scientific Center of the Russian Academy of Sciences. The chemical composition of cryopowders obtained from grapes grown in the mountain-valley zone of Dagestan has been determined. The physical and chemical parameters of a wine drink made from grape cryopowder are given. The organoleptic characteristics of the produced wine drinks confirmed their high quality indicators.

scholarly journals Formula and Technology Development for Obtaining Biologically Active Natural Food Additives

2019 ◽  
Vol 48 (3) ◽  
pp. 105-114 ◽  
Author(s):  
Станислав Смирнов ◽  
Stanislav Smirnov ◽  
Олия Фазуллина ◽  
Oliya Fazullina
Keyword(s):  
Dietary Supplements ◽  
Raw Materials ◽  
Import Substitution ◽  
Food Additives ◽  
Experimental Studies ◽  
Scientific Data ◽  
Biologically Active ◽  
Natural Food ◽  
Plant Materials ◽  
Natural Components

The research featured the development of formulae and technologies for the production of biologically active additives (BAA) for functional foods with potential adaptogenic, antioxidant, and hepatoprotective properties. Shilajit, a natural mineral-organic substrate, and various plant materials were used as sources of natural biologically active substances (BAS). The relevance of the study comes from the need for more efficient use of natural biologically active compounds, as well as from the need to expand the range of domestic dietary supplements with natural ingredients, which resulted from the current import substitution. Scientific data and experimental studies made it possible to choose advantageous raw materials with BAS and to assess their safety and potential properties. An experiment determined the content of BAS in the raw materials and in the control samples. A compatibility test wasconducted by mixing. As a result, five formulae with various combinations of natural components in the composition were scientifically substantiated. The authors defined the physicochemical and technological properties of the mixtures of dry extracts that determined the choice of technology and the quality of the finished product. The present paper also describes technology of obtaining encapsulated dietary supplements based on dry extracts of medicinal plants and shilajit. The advantage of the technology lies in the use of natural components and special processing methods of BAS preservation. The research included the method of water-activated granulation while 20% ethyl was used as a wetting agent. To obtain the granulate, lactose (Russia) and AEROSIL® 200 Pharma (Evonik Industries, Germany) were used as additive agents. As a result, capsules with a dosage of 700 mg were developed. The BAA can be produced on food and pharmaceutical plants.

scholarly journals Development of vegetable production of prophylactic with protein fortification elements

2019 ◽  
Vol 81 (2) ◽  
pp. 223-229
Author(s):  
I. A. Bogonosova ◽  
A. T. Vasyukova
Keyword(s):  
Nutritional Value ◽  
Quantitative Methods ◽  
Raw Materials ◽  
Large Mass ◽  
Vegetable Production ◽  
Qualitative And Quantitative Methods ◽  
Organoleptic Characteristics ◽  
Composite Mixture ◽  
Vegetable Raw Materials ◽  
The Cost

By the method of selecting components, promising compositions were identified for enriching traditional recipes for vegetable casseroles. Eggplant, zucchini, apples and pumpkin were chosen as promising components. To use vegetable raw materials in the production of casseroles, the chemical composition and nutritional value of promising raw materials were studied, the cost of developed products was determined. As a protein fortifier used a mixture of protein composite dry. As a result of research, a characteristic of microbiological, organoleptic indicators and nutritional value of vegetable casseroles was obtained. It was established that the nutritional and energy value of all developed samples in terms of the content of basic food substances has higher values: proteins – by 169.9–295.22%; fats – by 85.4–218%; carbohydrates – by 13.57–26.68% compared with traditional casseroles. The cost of produced vegetable casseroles is directly proportional to the concentration of dry protein composite mixture. The losses during the heat treatment of enriched vegetable casseroles are studied. It was found that casseroles have large mass losses compared to control samples. This is due to the fact that up to 50% of juicy vegetable raw materials (pumpkin, squash) are added to the recipes of enriched casseroles. In assessing the quality of new products used qualitative and quantitative methods. Organoleptic quality assessment of the developed casseroles was carried out on a 10 point scale. It was established that all presented samples of enriched casseroles: cabbage, potato, carrot and vegetable had high organoleptic characteristics. Casseroles with the addition of 2-3 types of vegetables possessed the best organoleptic properties. Microbiological indicators of casseroles (semi-finished product of high degree of readiness) comply with the requirements of SanPiN 2.3.2.1078-01, index 1.9.15.14. The cost of produced vegetable casseroles depends on the price of the dry protein composite mixture. Protein-rich vegetable casseroles are recommended in rational and dietary diets with protein deficiency and are included in the diets of standard diets - low-protein and low-calorie.

scholarly journals Prospects for the use of natural food additives in the production of sausage products

2021 ◽  
Vol 81 (1) ◽  
pp. 118-125
Author(s):  
D. Sviderskaya ◽  
◽  
V. Ovsyannikova ◽  
A. Karabekova ◽  
A. Orazbekova ◽  
...  
Keyword(s):  
Negative Impact ◽  
Raw Materials ◽  
Research Result ◽  
Food Additives ◽  
Meat Products ◽  
Natural Food ◽  
Organization And Management ◽  
Organoleptic Characteristics ◽  
Urgent Task ◽  
Natural Additives

Main problem: Modern manufacturers of products, by the current market conditions, should take care that their products are competitive and attractive in consumer terms, but also the economic efficiency of its production is important. In this regard, in the production of food products, including meat, the use of various additives that allow to make products with more pronounced organoleptic properties, increased shelf life, increased nutritional and biological value are used. Analyzing the products presented on the market, it was revealed that the use of food additives of chemical origin is more than common among today's manufacturers, because they allow producing products that are lower in cost by improving the taste and aroma properties of the product, using low-quality raw materials or replacing natural raw materials with artificial components. Despite the widespread use of such additives, they still remain not sufficiently studied. Purpose: It is necessary to revise the traditional range of meat products in the country by direction of increasing the volume of production of products from natural and chopped meat with a variety of attractive organoleptic characteristics. It is a modern principle of organization and management of food industry enterprises. Methods: In this regard, the use of new natural ingredients in the production of meat sausage products becomes an urgent task. Considering the field of food technologies, it should be noted that currently there is a tendency to increase the consumption of food enriched with natural additives. Results and their significance: Based on our research, result was obtained showing that chemical food additives negatively affect the microflora of the gastrointestinal tract. As a result, it was decided to develop a new type of sausage products using natural additives, such as rosemary and blueberry fruits. This article provides a justification for their use in the production of sausage products as an alternative to various chemical food additives that can have a negative impact on the human body.

scholarly journals Development of Fish Products Technology with Using Food Supplements from Fish Remaining Feedstock

2020 ◽  
Author(s):  
Inna Brazhnaia ◽  
Alina Tifanyuk ◽  
Olga Kulik ◽  
Svetlana Sudak
Keyword(s):  
Mathematical Modeling ◽  
Raw Materials ◽  
Food Additives ◽  
Biologically Active ◽  
Fish Products ◽  
Blue Whiting ◽  
Daily Diet ◽  
City Population ◽  
Mineral Components ◽  
Survey Results

The article describes the technology for the production of chopped fish products from blue whiting with the use of food additives from secondary fish raw materials. The sociological survey results and analysis of Murmansk city population nutritional structure are presented and the main factors that affect the choice of fortified foods are identified. The basic formulation of chopped fish products with the introduction of biologically active mineral components is developed and its optimization is carried out by computer simulation. To search close to optimal for a mineral composition that, taking into account the high organoleptic and rheological characteristics, a high orthogonal rototable by mathematical modeling method. The results were processed Datafit 9.0 computer program by generally accepted statistical methods. The experimental results of the chemical composition of chopped fish products and their caloric value are presented. As a result of the studies, a technological scheme and recipe for chopped fish products from Northern Basin underutilized raw materials such as blue whiting with the secondary fish raw materials additives was developed. Experimentally was obtained, that the using a cutlet portion with the 15% addition from its net weight exceeds the daily share of calcium intake, which is unacceptable due to the presence of other food products containing it in the consumers daily diet. The previously developed optimization recipe for chopped blue whiting products with the fish bones flour addition based on organoleptic and structural-mechanical indicators obtained by mathematical modeling methods allowed us to establish the optimal ratio of the introduced components.

scholarly journals QUALITY AND NUTRITIONAL VALUE OF FREEZED SEA BUCKTHORN POWDER

2021 ◽  
pp. 7-14
Author(s):  
O. M. Burmistrova ◽  
E. A. Burmistrov ◽  
N. L. Naumova
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Food Additives ◽  
Sea Buckthorn ◽  
Biologically Active ◽  
Raw Material ◽  
Test Material ◽  
Plant Raw Materials ◽  
Organoleptic Characteristics ◽  
Unique Trace

The use of phytopowders as food additives allows you to create highly nutritious mixtures with a pronounced taste and aroma of fresh fruits and berries. Fruit and berry powders are already used in the production of jelly, fruit drinks, drinks, juices and sauces based on domestic plant raw materials with a high proportion of biologically active substances. The most important phytonutrients of sea buckthorn fruits (Hippophae rhamnoides L.) are carotenoids, flavonoids, anthocyanins, sugars, organic and amino acids, tannins and pectin substances, phospholipids, macro- and microelements. The aim of the research was to study the quality and nutritional value of freezedried sea buckthorn powder. Sublimated sea buckthorn was the object of study (TU 10.39.25-007-0111115841-2018) manufactured by IP A.N. Mazurina (Russia, Kaluga region, Borovsky district, Borovsk). The quality of packaging and labeling, as well as organoleptic characteristics, nutritional value and mineral composition of raw materials have been studied. It was determined that the marking of sublimated sea buckthorn does not comply with the regulated requirements of GOST R 51074-2003 and TR CU 022/2011. Organoleptic characteristics of phytopowder are identified as characteristic of this type of raw material. The actual protein and fat content of the test material does not correspond to the levels stated by the manufacturer. The studied raw materials are distinguished by a variety of chemical composition, namely, the content of protein, carotenoids, vitamins E and A, lipids, dietary fiber, unique trace elements – Al, Co, Cr, Cu, Fe, Li, Mn, Ni, Ti, Zn.

Using chicory ordynary as raw materials for production of pickled products

2019 ◽  
pp. 38-47
Author(s):  
Gasparyan ◽  
Maslovsky ◽  
Zamyatina ◽  
Nesterenko ◽  
Karpova ◽  
...  
Keyword(s):  
Fruits And Vegetables ◽  
Raw Materials ◽  
Educational Institution ◽  
Federal State ◽  
Organoleptic Characteristics ◽  
Russian State ◽  
Wine Vinegar ◽  
Biochemical Studies ◽  
Vegetable Raw Materials

Marinating is one of the most common ways of processing vegetable raw materials. The use of new, non-traditional types of raw materials, in particular root chicory, should be considered as one of the directions for expanding the assortment of marinated products, increasing its consumer properties. Researches in this direction were conducted in 2018 on the basis of the Department of Technology for storing and processing fruits and vegetables of the Federal State Budgetary Educational Institution of Higher Education of the Russian State Agrarian University-Moscow Agricultural Academy named after K.A. Timiryazev. The object of research was the root chicory varieties Yaroslavsky. The scheme of experience included biochemical studies of raw materials, laboratory production of weakly acidic and acidic pickles using in the formulation of acetic essence, wine and apple vinegar, organoleptic and biochemical studies of the finished product. Studies have shown that the production of pickled products from chicory allows you to get products with high organoleptic characteristics. Improving the quality of pickled products is promoted by replacing the vinegar essence with apple or wine vinegar in the recipe - the taste becomes less sharp, the aroma is enriched with fruit tones. Neutral taste of chicory with a slightly bitter aftertaste is optimally combined with the high content of acetic acid (up to 0.9%), characteristic of sour pickles. Sour marinade using tartaric acid in the recipe according to the results of tasting received the highest score - 9.8 points on a 10-point scale.

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