Determination of the effect of calcium chloride on sodium alginate on the restructuring of fish products

Abstract

Introduction. The purpose of this publication is to investigate the mechanism of the restructuring of fishery products using calcium chloride and sodium alginate.Materials and methods. Minced fish fillet of carp (protein -16.5±0.2%; fats -1.2±0.03 %, minerals -1.3±0.03 %); structure-forming agents are sodium alginate, calcium chloride (CaCl2). The method of rotational viscometryrheological characteristics; the method of energy absorption in the mid-wavelength range of the infrared spectrumenergy substances; spectrophotometry method and X-ray fluorescence methodmineral composition; descriptive and profile methodorganoleptic indicators.Results and discussion. Adding to the minced meat to 1.0 % of sodium alginate leads to an increase in the effective viscosity of the system to 3.6·10 -3 Pa·s (shear rate ε=1.8 s -1 ). Increasing the concentration of sodium alginate from 2 to 3% leads to a similar increase in the effective viscosity from 6.9·10 -3 to 12.6·10 -3 Pa·s. At the same time, it was proved that the addition of sodium alginate with a concentration of 2.0 % ensures the complete formation of the structure of fishery products in the process of its formation.It has been established that the process of structuring fishery products is intensified due to the duration of holding the fish mince/alginate system in a 5 % solution of CaCl2 for (6-7)·60 s at the required level of effective viscosity. Increased structuring time (> 7·60 s) and subsequent formation lead to a further deterioration of organoleptic characteristicsthe appearance of bitter taste, in the presence of free calcium ions.On the basis of the study it is proved that in the concentration range of sodium alginate 1-3% there is an increase of water-holding capacity of fish products by 1.27-1.45 times. The maximum value of organoleptic indicators -5 points received fish products with a concentration of sodium alginate 2.0-2.5 %. Further increase in the concentration of sodium alginate from 2.5 to 3.0% leads to an increase in the effective viscosity and gel-forming ability of the system and characterizes the samples with reduced organoleptic characteristics, which are characterized by the rigidity of the structure.Conclusions. The obtained experimental data prove the influence of technological parameters and their rational values: the concentration of sodium alginate in the prescription mixture -2.0-2.5%; concentration of calcium chloride in solution -5.0%; the processing time of the formed samples in solutions of calcium chloride -(6-7)·60 s on the mechanism of restructuring of fishery products.

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“…This aggregation results in increased turbidity, higher transition temperatures, reduced surface hydrophobicity of the myosin SAL solution, and the formation of a heterogeneous network with large holes to encase the water. It's important to point out that there will be a decrease in the sensory qualities and rigidity of the meat products due to the high concentration of alginate in the product [125].…”

Diversified Techniques for Restructuring Meat Protein-Derived Products and Analogues

“…Choosing SA as a gelling agent can achieve a lot of advantages, especially its highly regulable ionotropic gelation processes and relatively low costs [ 84 , 85 ]. Nykyforov et al [ 86 ] found that restructured fish products obtained the maximum value of sensory evaluation with a 2-2.5% addition of SA plus a 5% concentration of calcium chloride in the solution. It also reported that adding no less than 3% SA could achieve sufficient gelation of minced meat [ 87 ].…”