TRENDS OF PROCESSED PRODUCTS OF SQUID
| dc.contributor.author | Zhenkun Cui, Tatiana Manoli, Tatiana Nikitchina, Haizhen Mo | |
| dc.date.accessioned | 2021-03-05T07:40:02Z | |
| dc.date.available | 2021-03-05T07:40:02Z | |
| dc.date.issued | 2020 | |
| dc.description.abstract | Currently, technologies that allow to preserve the native properties of raw materials in the finished product as much as possible thanks to the soft modes of technological processes deserve special attention. An important condition for obtaining healthy food products is the availability of a raw material base and technical means of extracting aquatic biological resources. The article shows that in China, a healthy lifestyle and the consumption of healthy food products are gaining popularity. China is a country that demonstrates absolute dominance in the production of shellfish, both aquaculture and in squid fishing. Despite this, there is a shortage of healthy food products in the domestic food market in China due to the uneven distribution of aquatic bioresources. The main type of processed shellfish are squids, which are traditionally very popular in China. In addition to frozen processed squid and other primary processed products, the main products from squid are minced squid, sliced squid and chopped squid, as well as various types of canned food. The article shows the high nutritional and biological value of squid, which is provided by high-grade proteins and essential polyunsaturated fatty acids. But when processing squids, a number of problems arise associated with the deterioration of organoleptic properties and a decrease in the biological value of the finished product. This article is a review and reveals a number of issues related to the features of the fractional composition of muscle tissue proteins of various raw materials. Also analyzed the changes in the physico-chemical parameters of proteins in a wide range of temperature effects. The article presents a promising type of technological processing, which allows to eliminate certain disadvantages of traditional technologies such as hard, dry consistency, weight loss of the finished product, as well as the loss of valuable extractive substances that provide organoleptic properties of food products. Such technologies with minimal impact on the technological properties of the finished product include SousVide technology. SousVide is a technology of low-temperature preparation of food products in a vacuum, which allows reliable monitoring of sensory performance and microbiological safety of products with strict observance of technological regulations. | |
| dc.identifier.issn | 2409-7004 | |
| dc.identifier.uri | https://card-file.ontu.edu.ua/handle/123456789/16728 | |
| dc.source | Food Science and Technology | |
| dc.title | TRENDS OF PROCESSED PRODUCTS OF SQUID |