Development of a Multifunctional Complex Based on the Raw Materials of Animal and Vegetable Origin for Use in Semifinished Fish Technology

Zarubin, Nikita Yu.; Frolova, Yu. V.; Bredikhina, Olga

doi:10.21285/2227-2925-2017-7-1-120-127

Cited by 3 publications

(1 citation statement)

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“…Further research should be done in this field as well. Furthermore, combination of fish hydrolysates with plant origin protein and anti-oxidant component may improve functional and economic characteristics of new products with high biological value [20,21].…”

Section: Resultsmentioning

confidence: 99%

Hydrolysis products from sockeye (Oncorhynchus nerka L.) heads from the Kamchatka Peninsula produced by different methods: biological value

Volkov

Мезенова

Moersel

et al. 2021

Foods and Raw Materials

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Introduction. Sockeye salmon (Oncorhynchus nerka L.) is a valuable Pacific salmon. Sockeye heads are a significant share in processing sockeye salmon. Traditionally, fish by-products are used to make fishmeal. However, due to the high content of collagen proteins and fat in sockeye salmon heads, it is difficult to produce fishmeal from this raw material. Controlled enzymatic or combined hydrolysis allows protein, fat, and minerals to be extracted to supply the market with higher value products with desirable features. This research was aimed to analyse the chemical composition and biological value of hydrolysis products obtained from sockeye heads. Study objects and methods. We investigated hydrolysis products of sockeye salmon heads, namely protein hydrolysates, fat and sludge. Thermal hydrolysis and enzymatic-thermal hydrolysis were used for the tests. Thermal hydrolysis was realized in reactor. For enzymatic-thermal hydrolysis, the raw material was pre-treated by proteolytic enzyme Alcalase. The hydrolysates obtained were investigated. Chemical composition was determined in accordance with State Standard 7636-85. HPLC was used for molecular weight and amino acid analysis. Gas chromatography was used for fatty acid analysis. Biological value of proteins was determined by the balance of the amino acid composition comparing it with the “ideal protein model”. Results and discussion. Thermal hydrolysis resulted in the production of protein hydrolysate powder with protein content of 92.0% dry matter and a protein recovery rate of 39.6%. Combined hydrolysis resulted in the production of protein hydrolysate powder with protein content of 92.6% and a protein recovery rate of 83%. All protein hydrolysates contained all essential amino acids. The biological value of protein hydrolysate obtained by thermal and combined hydrolysis was 80.1 and 82.8%, respectively. Conclusion. Hydrolysed products obtained by thermal and enzymatic-thermal hydrolysis had a valuable chemical composition and could be recommended for food and feed use.

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Section: Resultsmentioning

confidence: 99%

Hydrolysis products from sockeye (Oncorhynchus nerka L.) heads from the Kamchatka Peninsula produced by different methods: biological value

Volkov

Мезенова

Moersel

et al. 2021

Foods and Raw Materials

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Freeze-dried fast food products based on homogenized fish and plant systems

et al. 2021

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The article presents research data that substantiate the relevance of the development of a ready-to-eat food product in the form of freeze-dried snacks and soups based on a homogenized fish-growing system. The developed recipe compositions and the technology of freeze-dried snacks and soups make it possible to produce high-protein, full-fledged amino acid products that also contain mono - and polyunsaturated fatty acids (omega-3,6,9), minerals (K, Na, P, Co, Cr, Se, I), nutritional fiber - fiber and inulin. High nutritional and biological values allow us to recommend the obtained freeze-dried products as functional food products for a wide range of consumers, including snacks for use in the diets of people who follow a "protein diet", as well as with increased physical activity; soups – for people with increased body weight, who monitor the calorie content of food, leading a healthy lifestyle.

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The use of non-traditional vegetable raw materials in the technology of fish cutlets for functional nutrition

Abzhanova

Baybolova

Akhmetova

et al. 2022

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The article pays great attention to fish as a source of important nutrients, as a unique source of not only high-quality proteins, but also trace elements and omega-3 fatty acids with a long chain. The obtained data show the expediency of using amaranth flour and peanut protein in the composition of vegetable raw materials. As a result of the study, the mass fraction of fat was 15 % higher than in pike perch cutlets, in salmon cutlets. Amaranth seed flour and peanut protein are used as non-traditional vegetable raw materials. In addition, the protein composition and organoleptic parameters, functional properties of the finished product are improved.

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Development of a Multifunctional Complex Based on the Raw Materials of Animal and Vegetable Origin for Use in Semifinished Fish Technology

Cited by 3 publications

References 0 publications

Hydrolysis products from sockeye (Oncorhynchus nerka L.) heads from the Kamchatka Peninsula produced by different methods: biological value

Hydrolysis products from sockeye (Oncorhynchus nerka L.) heads from the Kamchatka Peninsula produced by different methods: biological value

Freeze-dried fast food products based on homogenized fish and plant systems

The use of non-traditional vegetable raw materials in the technology of fish cutlets for functional nutrition

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