Удосконалення технології рибних паст підвищеної біологічної цінності
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2018-11-08
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ОНАХТ
Анотація
Дисертація на здобуття наукового ступеня кандидата кандидата технічних наук за спеціальностю 05.18.04 «Технологія м’ясних, молочних продуктів і продуктів з гідробіонтів».
Дисертація присвячена науковому обґрунтуванню та удосконаленню технології рибних паст підвищеної біологічної цінності на основі ікри, м’яса прісноводних риб, ікри морських риб та сировини рослинного походження, що сприяє вирішенню проблеми виробництва оптимізованих за показниками харчової та біологічної цінності продуктів харчування.
Обґрунтовано доцільність використання ікри та м’яса товстолобика, ікри коропа, мойви та інгредієнтів рослинного походження для створення полікомпонентних рибних паст підвищеної біологічної цінності.
Теоретично обґрунтовано й експериментально визначено способи та параметри попередньої підготовки ікри прісноводних риб, що забезпечують її якість і безпечність у процесі виготовлення та зберігання готової продукції.
Розроблено проект нормативної документації на нову продукцію, підтверджено економічну ефективність виробництва і реалізації розроблених паст.
Диссертация на соискание ученой степени кандидата технических наук по специальности 05.18.04 «Технология мясных, молочных продуктов и продуктов з гидробионтов». Диссертация посвящена научному обоснованию и усовершенствованию технологии рыбных паст повышенной биологической ценности на основе икры, мяса пресноводных и морских рыб и сырья растительного происхождения, способствует решению проблемы производства оптимизированных по показателям пищевой и биологической ценности продуктов питания. Обоснована целесообразность использования икры и мяса толстолобика, икры карпа, мойвы и ингредиентов растительного происхождения для создания поликомпонентных рыбных паст повышенной биологической ценности. Теоретически обосновано и экспериментально определены способы и параметры предварительной подготовки икры пресноводных рыб, которые обеспечивают ее качество и безопасность в процессе изготовления и хранения готовой продукции. Разработан проект нормативной документации на новую продукцию, подтверждена экономическая эффективность производства и реализации разработанных паст.
The thesis for the degree of Candidate of Technical Sciences, specialty 05.18.04 – «Technology of meat, dairy products and products of aquatic organisms». The thesis is devoted to scientific substantiation and improvement of technology of fish pastes with higher biological value on the basis of roe, meat of freshwater fish and seawater fish and raw materials of vegetable origin, which solves the problem of production of food products optimized according to the indexes of nutritional and biological values. The analysis of modern technologies of hydrobionts processing showed a lack of research concerning the issue of complex processing of raw materials and rational use of freshwater fish roe in the technology of fish culinary products. The main components of roe lipids, both sea and freshwater fish, are triglycerides. The researched samples are characterized by high content of phospholipids. The dominant fraction among phospholipids in all roe samples is phosphatidylcholine. The highest concentrations of the total content of polyunsaturated fatty acids, as well as the most biologically active C 20:5 and C 22:6 fatty acids of the family ω 3, were detected in the lipids of capelin roe. The analysis of the studied samples of roe for compliance with the normative indicators of safety has shown that the roe of carp, ich and capelin meets the safety requirements for the content of toxic elements, radionuclides and microbiological indicators and can be used for the processing of food products. The expediency of using roe of ich and carp in combination with fish meal, roe of sea hydrobionts and plant materials for creation of fish pastes with high biological value is substantiated. By means of experimental research the methods of preliminary processing of freshwater fish roe are substantiated. It included dry salting up to 10 % of table salt weight fraction, heat treatment at a temperature of 70 °С for 75 min; homogenization for 10 minutes at the rate of 3000 min-1, which determines its required structure, quality and safety in the technology of fish pastes. Using the method of mathematical modeling according to the optimization criteria for the content of essential amino acids, saturated, monounsaturated, polyunsaturated, ω 3 and ω 6 fatty acids, iron, iodine, selenium, the formulation of fish paste with an optimal part of the main ingredients is developed: freshwater fish roe – 40 %, fish mince – 15 %, capelin roe – 15 %, purified sunflower oil – 30 %, vegetable components – 8,5–9 %. As a result of the conducted assessment of the compatibility of the ingredients in the fish paste using the flavor profile method it has been established that the addition of roe and vegetables to the freshwater fish mince increases the taste-aroma parameters: it hides the smell and taste of silt, which is inherent to the freshwater fish and improves the consistency of the fish paste. It is noted that stuffing from carrot, onion and beetroot are especially harmoniously combined with fish mince. The technology of fish pastes has been improved. It consisted in the addition of previously prepared raw materials (salted, heat-treated, finely chopped roe, fish meat and heat-treated and crumbled vegetable raw materials) and oil with successive emulsification for 10 minutes at the rate of 3000 min-1. As a result of the organoleptic assessment of the fish pastes, it has been found that the developed samples are characterized by higher organoleptic parameters compared to control. Thus, «Ikrynka» fish paste received the highest total score 22,1, and the paste «Zakusochna» – 21,7, and the total score of the organoleptic assessment of the control sample is 19,5. The results of the profile analysis according to the flavor profile method show that fish paste «Ikrynka» corresponds the most to the ideal taste profile. The indexes of quality and safety of new fish pastes are investigated. It was found that developed samples of pastes according to the complex of indicators (the amino acid composition and score, the potential biological value of protein, the coefficient of the difference in amino acid score, the coefficient of utility of amino acid composition of protein, the indicator of «excess content» of essential amino acids, the ratio of fatty acids С18:2:С18:1, С18:2:С18:3, ω6:ω3) are characterized as products of high biological value of proteins and biological efficiency of lipids. The methods and parameters of preliminary preparation of freshwater fish roe, which ensure its quality and safety during the processing and storage of finished products, are theoretically substantiated and experimentally determined. Vitamin composition of developed pastes is characterized by high content of vitamin E, carotenoids compared to control. The content of toxic elements and radionuclides in fish pastes is within permissible levels. According to the complex of indicators of quality and safety of pastes the acceptable expiration date under the temperature from 0 to + 2 °С for the paste «Ikrynka» and paste «Zakusochna» is substantiated. It is not more than 12 days. The social effect of the introduction of new technology of the pastes is achieved by providing the population with fish products with increased nutritional and biological value with a high degree of satisfaction of the physiological needs of the human body in essential nutrients and the expansion of the range of fish products affordable to mass consumption. The projects of normative documents for new products have been developed, the economic efficiency of production and sale of fish pastes has been confirmed.
Диссертация на соискание ученой степени кандидата технических наук по специальности 05.18.04 «Технология мясных, молочных продуктов и продуктов з гидробионтов». Диссертация посвящена научному обоснованию и усовершенствованию технологии рыбных паст повышенной биологической ценности на основе икры, мяса пресноводных и морских рыб и сырья растительного происхождения, способствует решению проблемы производства оптимизированных по показателям пищевой и биологической ценности продуктов питания. Обоснована целесообразность использования икры и мяса толстолобика, икры карпа, мойвы и ингредиентов растительного происхождения для создания поликомпонентных рыбных паст повышенной биологической ценности. Теоретически обосновано и экспериментально определены способы и параметры предварительной подготовки икры пресноводных рыб, которые обеспечивают ее качество и безопасность в процессе изготовления и хранения готовой продукции. Разработан проект нормативной документации на новую продукцию, подтверждена экономическая эффективность производства и реализации разработанных паст.
The thesis for the degree of Candidate of Technical Sciences, specialty 05.18.04 – «Technology of meat, dairy products and products of aquatic organisms». The thesis is devoted to scientific substantiation and improvement of technology of fish pastes with higher biological value on the basis of roe, meat of freshwater fish and seawater fish and raw materials of vegetable origin, which solves the problem of production of food products optimized according to the indexes of nutritional and biological values. The analysis of modern technologies of hydrobionts processing showed a lack of research concerning the issue of complex processing of raw materials and rational use of freshwater fish roe in the technology of fish culinary products. The main components of roe lipids, both sea and freshwater fish, are triglycerides. The researched samples are characterized by high content of phospholipids. The dominant fraction among phospholipids in all roe samples is phosphatidylcholine. The highest concentrations of the total content of polyunsaturated fatty acids, as well as the most biologically active C 20:5 and C 22:6 fatty acids of the family ω 3, were detected in the lipids of capelin roe. The analysis of the studied samples of roe for compliance with the normative indicators of safety has shown that the roe of carp, ich and capelin meets the safety requirements for the content of toxic elements, radionuclides and microbiological indicators and can be used for the processing of food products. The expediency of using roe of ich and carp in combination with fish meal, roe of sea hydrobionts and plant materials for creation of fish pastes with high biological value is substantiated. By means of experimental research the methods of preliminary processing of freshwater fish roe are substantiated. It included dry salting up to 10 % of table salt weight fraction, heat treatment at a temperature of 70 °С for 75 min; homogenization for 10 minutes at the rate of 3000 min-1, which determines its required structure, quality and safety in the technology of fish pastes. Using the method of mathematical modeling according to the optimization criteria for the content of essential amino acids, saturated, monounsaturated, polyunsaturated, ω 3 and ω 6 fatty acids, iron, iodine, selenium, the formulation of fish paste with an optimal part of the main ingredients is developed: freshwater fish roe – 40 %, fish mince – 15 %, capelin roe – 15 %, purified sunflower oil – 30 %, vegetable components – 8,5–9 %. As a result of the conducted assessment of the compatibility of the ingredients in the fish paste using the flavor profile method it has been established that the addition of roe and vegetables to the freshwater fish mince increases the taste-aroma parameters: it hides the smell and taste of silt, which is inherent to the freshwater fish and improves the consistency of the fish paste. It is noted that stuffing from carrot, onion and beetroot are especially harmoniously combined with fish mince. The technology of fish pastes has been improved. It consisted in the addition of previously prepared raw materials (salted, heat-treated, finely chopped roe, fish meat and heat-treated and crumbled vegetable raw materials) and oil with successive emulsification for 10 minutes at the rate of 3000 min-1. As a result of the organoleptic assessment of the fish pastes, it has been found that the developed samples are characterized by higher organoleptic parameters compared to control. Thus, «Ikrynka» fish paste received the highest total score 22,1, and the paste «Zakusochna» – 21,7, and the total score of the organoleptic assessment of the control sample is 19,5. The results of the profile analysis according to the flavor profile method show that fish paste «Ikrynka» corresponds the most to the ideal taste profile. The indexes of quality and safety of new fish pastes are investigated. It was found that developed samples of pastes according to the complex of indicators (the amino acid composition and score, the potential biological value of protein, the coefficient of the difference in amino acid score, the coefficient of utility of amino acid composition of protein, the indicator of «excess content» of essential amino acids, the ratio of fatty acids С18:2:С18:1, С18:2:С18:3, ω6:ω3) are characterized as products of high biological value of proteins and biological efficiency of lipids. The methods and parameters of preliminary preparation of freshwater fish roe, which ensure its quality and safety during the processing and storage of finished products, are theoretically substantiated and experimentally determined. Vitamin composition of developed pastes is characterized by high content of vitamin E, carotenoids compared to control. The content of toxic elements and radionuclides in fish pastes is within permissible levels. According to the complex of indicators of quality and safety of pastes the acceptable expiration date under the temperature from 0 to + 2 °С for the paste «Ikrynka» and paste «Zakusochna» is substantiated. It is not more than 12 days. The social effect of the introduction of new technology of the pastes is achieved by providing the population with fish products with increased nutritional and biological value with a high degree of satisfaction of the physiological needs of the human body in essential nutrients and the expansion of the range of fish products affordable to mass consumption. The projects of normative documents for new products have been developed, the economic efficiency of production and sale of fish pastes has been confirmed.
Опис
Менчинська, А. А. Удосконалення технології рибних паст підвищеної біологічної цінності [Текст] : автореф. дис. ... канд. техн. наук : спец. 05.18.04 "Технологія м`ясних, молочних продуктів і продуктів з гідробіонтів" / Менчинська Аліна Анатоліївна ; наук. кер. Т. К. Лебська ; Одес. нац. акад. харч. технологій, [Нац. ун-т біоресурсів і природокористування]. - Одеса : ОНАХТ, 2018. - 24 с.
Ключові слова
рибна паста, ікра, товстолобик, короп, хімічний склад, біологічна цінність, біологічна ефективність, технологія виготовлення, показники якості, термін зберігання, рыбная паста, икра, толстолобик, карп, химический состав, биологическая ценность, биологическая эффективность, технология изготовления, показатели качества, срок хранения, fish paste, roe, silver carp, carp, chemical composition, biological value, biological effectiveness, technologie, quality standards, expiration date