Effect of calcium chloride on sodium alginate on the restructuring of fish products

Nykyforov Radion, Radion and Никифоров, Радіон Петрович and Korenets, Yuriі and Коренець, Юрій Миколайович (2019) Effect of calcium chloride on sodium alginate on the restructuring of fish products. Ukrainian Food Journal, 8 (3). pp. 584-596. ISSN 2313–5891

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Abstract

The aim of the publication is to develop a method of minced carp producing and determination of the effect of calcium chloride on sodium alginate on the restructuring of fish products. The standard and original methods of research are used, provided the fulfillment of the tasks. According to the purpose and nature of the research methods are following: methods for studying the chemical and biochemical composition, methods for studying the physicochemical parameters and structural and mechanical properties, organoleptic properties, microbiological properties. The study of physico-chemical, microbiological, organoleptic indicators of subjects was performed by standard methods using appropriate equipment. Considering that most of the methods used are generally accepted, they were limited only to general provisions concerning their essence. An important place in human nutrition is taken by the consumption of fish and non-fish seafood. This is primarily due to the high nutritional and biological value of this product group and its high consumer properties. So, the above study relates to the food and restaurant industry, namely, to the fish processing industry. Nowadays, the technology of complex processing of raw fish materials from the country's inland water bodies becomes important, whereby there is a reduction of depending on the external market, more rational use of the edible part of fish is provided, the range of fish products is expanded, and fuller use of raw materials for food purposes is provided. Creating a method of minced carp producing will expand the range of culinary products, offer products with new consumer properties, and improve the efficiency of the enterprises of restaurant industry through the use of semi-finished products. The process of restructured minced carp producing includes the formation of a prescription mixture, followed by feeding it to a presser press and then structuring by solution of calcium chloride in a 5.0% concentration at a temperature 18...20 °C for (6...7)•60 s, removing excess free Ca2+ ions by treating with a 0.15 % solution of sodium alginate at a temperature 18...20 °C and cooling at a temperature 2...6 °C for (0.5...1.0)•602 s.

Item Type: Article
Uncontrolled Keywords: carp, restructured semi-finished, sodium alginate, fish, fillets, culinary
Subjects: Research materials > Journal articles
Research materials > Journal articles > Food Technology
Divisions: Educational and Scientific Institute of Hospitality Industry and Tourism > Department of Technologies in Catering Business and Hospitality Industry
Depositing User: Адміністратор репозиторію
Date Deposited: 23 Dec 2019 07:22
Last Modified: 23 Dec 2019 07:22
URI: http://elibrary.donnuet.edu.ua/id/eprint/1662

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