Biogenic amines in fish semi-finished products and culinary products

Vasyukova, Anna; Krivoshonok, Konstantin; Sidoryenko, YUriy

doi:10.37663/0131-6184-2022-1-95-102

Fisheries

2022

DOI: 10.37663/0131-6184-2022-1-95-102

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Biogenic amines in fish semi-finished products and culinary products

Anna Vasyukova

Konstantin Krivoshonok

YUriy Sidoryenko

Abstract: The purpose of scientific research was to form the taste and aroma of fish semi-finished products and culinary products. The objects of research in the development of the formulation and technology of model minced fish were: pollock, onion, eggs, milk or water, and powdered products were used as a biologically active additive: flour from buckwheat, corn, rice, wheat, amaranth, almonds, flax, chickpeas, spirulina and dill for cooking cutlets. Combinations of basic raw materials and additives were selected by th… Show more

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Cited by 8 publications

References 7 publications

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Functional fish products with jerusalem artichoke

Vasyukova,

Krivoshonok,

Aleshkina

et al. 2022

Vestn. Voronež. gos. univ. inž. tehnol.

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The article provides basic information about the functional properties of fish culinary products developed on the basis of freshly frozen pollock fish with additives of vegetable powders: jerusalem artichoke powder, basil, tomato, paprika, dill, and onion and carrot were used as vegetable raw materials. The influence of the duration of heat treatment of products from pollock cutlet mass on sensory characteristics, the value of moisture-retaining ability, the size of the particles of crushed muscle tissue of model samples of minced meat is considered. Rational parameters of heat treatment of functional minced fish products have been established. The influence of a vegetable additive from Jerusalem artichoke on the functional and technological characteristics of minced fish systems has been studied. The safety indicators of finished products prepared on the basis of heat-treated fish raw materials with the addition of jerusalem artichoke powder, flavoring additives and vegetable raw materials are investigated. This determines the main task of research and is relevant and promising. The purpose of the development of new specialized products is to obtain enriched model compositions for the manufacture of high-quality functional minced products in an industrial way. The article presents data on the optimization of the ingredient composition of fish culinary products, taking into account the technological properties of raw materials and storage conditions. The list of ingredients with immunomodulatory and antioxidant properties and the possibility of their use in the preparation of specialized fish culinary products for rational and specialized nutrition is scientifically substantiated. Optimization was carried out using modern programs that provide mathematical modeling of product formulations in the realized range of parameter changes. The qualitative and quantitative prescription composition is modeled in accordance with sanitary norms and requirements of the SanPiN 2.3/2.4.3590–20 requirements for food products of the population.

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Functional fish products with jerusalem artichoke

Vasyukova,

Krivoshonok,

Aleshkina

et al. 2022

Vestn. Voronež. gos. univ. inž. tehnol.

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Justification of the application and regulatory regulation of the quality of fish dishes and products as a healthy food element

Malova,

Vasyukova,

Lubetskaya

et al. 2023

Vestn. Voronež. gos. univ. inž. tehnol.

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The results of a study of the importance of fish and fish dishes for a healthy diet are presented. Fish is a source of omega3 and omega6 fatty acids, which are a building material for brain cells and also help reduce bad cholesterol in the blood. Eating fish helps in the normalization of the thyroid gland – all because of the high content of iodine. The presence of trace elements in fish allows you to normalize the metabolism in the human body. The purpose of the development of new food products is to justify the use and regulatory regulation of the quality of fish dishes based on the nutritional and energy value of the main raw materials and additives of plant origin. The article defines the classification of fish by fat content, including cod, and gives examples of fatty (from 8% or more containing fat), medium-fat (from 4% to 8% fat) and low-fat (no more than 4% fat) fish species. Calculations of the nutritional and energy value of the fish dish "Marinated Cod" are presented and a comparison of the obtained results with the value of the dish of vegetable components "Croquettes of pasta with champignons and greens" is given. It has been established that fish dishes, in terms of their nutritional and energy composition, are less caloric and more complete than dishes from mushrooms and pasta, which, in terms of protein content, differ slightly from the dish "Cod under the marinade". However, fish dishes contain all the essential amino acids, so they are more suitable for dietary nutrition. The article also analyzes the regulatory framework governing the quality and safety of fish products in Russia. The basic legal documents regulating the requirements for the quality and safety of fish dishes have been identified.

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Modeling of the Evaluation System of the "Inedibility Index" in the School Cafeteria on the Example of Fish Dishes

et al. 2022

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The aim of the study is to assess the eating behavior of preschoolers and schoolchildren when organizing two hot meals a day according to the system of free choice of buffet dishes, modeling the calculation of the inediency index of food waste (FW) dishes, including the analysis of demand and consumption of fish dishes in the school cafeteria by consumers of different age groups. The article provides up-to-date information on the volume of consumption of fish products recommended by sanitary rules and regulations for catering for preschool and school-age children. In the course of the study of consumer preferences on the example of a private school and kindergarten, the main reasons and patterns of unpopularity of fish dishes among preschoolers and schoolchildren were established, as a consequence of influencing the growth of the "inedibility index" of dishes in the school cafeteria. The questionnaire method obtained data on the main reasons for the unpopularity of fish dishes: in the first place, 54% of refusals among children aged 7-11 years are associated with the unpleasant smell of these dishes. Organoleptic evaluation of fish dishes showed that in order to increase the demand for consumption of these dishes, it is necessary to increase their taste advantages. It was found that 58% of preschool children and 54% of children aged 7-11 years do not like the fishy smell. The same trend is observed for the other groups. To reduce the "inedibility index", the development of an up-to-date "recipe bank" of fish dishes is required. Raising awareness of the population about the benefits of fish and its quality criteria does not exclude the possibility of developing a wide range of fish semi-finished products of industrial production that will meet the requirements of a healthy diet of the population.

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Biogenic amines in fish semi-finished products and culinary products

Cited by 8 publications

References 7 publications

Functional fish products with jerusalem artichoke

Functional fish products with jerusalem artichoke

Justification of the application and regulatory regulation of the quality of fish dishes and products as a healthy food element

Modeling of the Evaluation System of the "Inedibility Index" in the School Cafeteria on the Example of Fish Dishes

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