Physicochemical properties, oxidative stability and sensory acceptance of shortfin scad (Decapterus macrosoma) – surimi emulsion sausages

The aim of this study was to identify the physicochemical properties, oxidative stability and sensory acceptability of shortfin scad (Decapterus macrosoma) emulsion sausage incorporated with commercial surimi and silver catfish (Pengasius) protein hydrolysate. Fish emulsion sausage was prepared with fish mince and surimi ratios as follows: Formulation A (100:0); B (60:40); C (40:60); D (0:100). The proximate compositions of the fish emulsion sausages were determined. An increase in surimi percentage was increased lightness (L*) and decreased redness (a*) values of the sausages significantly (p<0.05). The higher fish mince ratio caused an increase in texture profile and a betteremulsified microstructure with fewer voids compared to the control. The fish protein hydrolysate could help maintain oxidative stability, as it has antioxidant properties. Moreover, the sensory evaluation indicated that all formulations of shortfin scad sausage incorporated with surimi and fish protein hydrolysate can be accepted by consumers, with formulation B had the highest rank as compared to control (100% surimi).

A study of combined minced meat from hydrobionts for snacks

This paper considers the developments whose application is promising for the fishing industry under the production of dried snack products. Fish chips are non-traditional dried products. The goal of this research was to study the functional and technological properties of minced systems consisting of fish and seafood. Minced systems were pre-treated with special food additives to improve their rheological properties and organoleptic indicators. The objects of research were stuffed meat products which included 65% to 75% of pollock, 15% of Pacific herring, and 10% to 20% of seafood. A study of technochemical indicators showed that minced systems were high-protein. They contained 30.0–34.8% of protein, 2.2–3.7% of lipids, and 0.8–2.5% of carbohydrates. Minced systems made of hydrobionts are characterised by the high water-holding capacity of 74.52–90.3%, which indicates good lyophilic properties of raw materials. When studying the rheological parameters of minced systems from hydrobionts, it was found that the maximum shift tension was 6.0–8.1 kPa. The stickiness index was 2 400–3 200 Pa, the dynamic viscosity was within the range of 650–850 Pa s (pascal seconds). The effective viscosity index for fish mince with good mouldability is 600–900 Pa s. The organoleptic evaluation showed that minced systems from hydrobionts pre-treated with food additives had high sensory characteristics.

Minced products from undersized sea fish: new industrial technology

Introduction. The ever-growing world population and protein deficiency increase the demand for products of animal origin, especially fish-based. However, canned foods and fillets, which are the most popular types of fish products, are made from medium-sized and large fish. In spite of the fact that undersized fish is cheap, it requires manual processing and remains so time and labour consuming that it is utilized for non-food purposes. The research objective was to develop a new technology for processing undersized sea fish into minced ready-to-eat products. Study objects and methods. The study featured experimental samples of fish mince with texturing agents and food additives vs. control samples of pure fish mince. The experiment involved block-frozen Peruvian anchovy (Engraulis ringens L.). The anchovy was minced without pre-defrosting, gutting, or beheading. The experimental and control samples underwent sensory evaluation and were tested for moisture content, water-binding capacity, and rheological properties using a PNDP-penetrometer. Results and discussion. Adding 3.6% of wheat fiber, ≤ 15% of pea flour, ≤ 10% of textured soy, and 12% of onion improved the sensory and technological profiles of the finished product. The recommended mass fraction of fish in the finished product did not exceed 55%, as a higher amount deteriorated the sensory quality of the product. The textured soy provided the optimal texture. The fish balls were cooked from the fish mince, which were deep-fried in breadcrumbs, received a high score for sensory properties and could be recommended as basis for various formulations. Conclusion. Minced undersized fish, traditionally used as fertilizers or crude product, proved to be an advantageous semi-finished and ready-to-eat product. The developed technology is relevant for most undersized block-frozen sea fish.

Development of dietary fibre incorporated tuna sausage employing response surface methodology and quality evaluation during chilled storage using multivariate control charts

In the present study, dietary fibre incorporated functional sausage was prepared by optimising the ingredients viz. tuna mince, wheat and oats dietary fibre using response surface methodology. D-optimal mixture response surface experimental design with 13 runs was formulated for the development of dietary fibre incorporated tuna sausage. The optimum combinations of sausage were found to be 62.5% fish mince, 2.5% wheat and 5% oats fibre and 66.8% fish mince and 1.6% of oats and wheat fibre each. The quality evaluation of combination sausage prepared at optimum conditions along with control sample was carried out based on biochemical, physical and sensory parameters during storage in chilled condition at 2°C. Storage stability studies of the optimised sausage samples indicated a shelf life of 14 days under chilled conditions. Multivariate statistical control charts based on T2 and PSE statistics were developed to monitor quality variations during storage.

FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF MINCED FISH WITH THE ADDITION OF VEGETABLE AND CEREAL RAW MATERIALS

Разработаны рецептуры раборастительного многокомпонентного фарша на основе тиляпии красной с овощным и крупяным сырьем. Овощи – кабачок, свеклу, морковь, лук репчатый, капусту белокочанную пропускали через мясорубку вместе с рыбным филе. Крупы – овсяную, кукурузную, рисовую, киноа предварительно измельчали до 0,5–1,0 мм и смешивали с фаршем. Определены массовая доля влаги, влагосвязывающая (ВСС) и влагоудерживающая способности (ВУС) рыбного фарша с крупами и овощами. Снижение количества крупяных добавок с 10 до 20% понизило ВСС и ВУС рыборастительного фарша на 1,5 и 0,9–1,7% соответственно. Установлено незначительное увеличение массовой доли влаги в рыбном фарше при добавлении овощей, %: лука на 1,9; кабачка – 1,6; чайота – 1,5; капусты – 1,4; моркови – 1,2; свеклы – 0,9. Установлено увеличение ВСС рыбного фарша, %: при добавлении лука на 2,7; кабачка – 2,2; чайота – 2,1; свеклы – 1,5; моркови – 0,4. При добавлении капусты ВСС фарша уменьшилась на 0,5%. При увеличении количества добавок с 10 до 20% количество влаги и ВСС фарша увеличились на 0,7–1,0% и 0,5–1,6% соответственно. Установлено значительное увеличение ВУС фарша, %: при добавлении кабачка на 20,4; капусты – 20,3; моркови – 19,4; свеклы – 18,6; лука – 16,8, способствующее повышению сочности готового продукта. Рекомендовано для улучшения функциональных и потребительских свойств рыборастительных котлет вносить в рыбный фарш до 40% овощей и до 10% измельченной крупы. Recipes of fish multicomponent minced meat based on red tilapia with vegetable and cereals have been developed. Vegetables – zucchini, beets, carrots, onions, white cabbage were passed through a meat grinder along with fish fillet. Cereals – oatmeal, corn, rice, quinoa were previously crushed in a blender to 0,5–1,0 mm and were mixing with minced fish. The mass fraction of moisture, water-binding and water-holding ability (WBA and WHA) of minced fish with cereals and vegetables were determined. Reducing the amount of cereal additives from 10 to 20% reduced the WBA and WHA of fish minced meat by 1,5 and 0,9–1,7%, respectively. Installed a slight increase in the mass fraction of moisture in the minced fish when adding the vegetables, %: on 1,9 onions; zucchini – 1,6; chayot – 1,5; cabbage – 1,4; carrots – 1,2; beet – 0,9. Determined the increase in WBA of fish mince, %: when you add Luke 2.7; zucchini – 2,2; chayot – 2,1; beet – 1,5; carrots – 0,4. When you add cabbage WBA decreased by 0,5%. With an increase in the amount of additives from 10 to 20%, the amount of moisture and WBA of minced fish increased by 0,7–1,0% and 0,5–1,6%, respectively. A significant increase the WHA of fish mince, % was found: when adding zucchini by 20,4; cabbage – 20,3; carrots – 19,4; beets – 18,6; onions – 16,8, which contributes to the juiciness of the finished product. It is recommended to add up to 40% of vegetables and up to 10% of crushed cereals to fish mince to improve the functional and consumer properties of fish-growing cutlets.