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
