Development of technology and recipes for caviar fish products with collagen-containing additive

Abstract

Substandard caviar of cod, pike perch and pollock with varying degrees of maturity was used as a raw material for the preparation of caviar fish products. The essence of the technology of caviar fish products was to separate the egg film from the caviar raw materials, followed by heating it to 80 °C and mixing it with a collagen-containing additive (CA) obtained from pike perch scales. The resulting mixture was further cooled to 50 °C, various ingredients were added to the resulting caviar mass and homogenized, then the homogeneous mixture was packaged in glass jars, hermetically sealed with lids, cooled and stored at a temperature of 4 ± 2 °C in the refrigerator. In order to optimize the conditions for obtaining and improving the quality of finished caviar products, formulations have been developed with the addition of various additives, such as shrimp, pickled cucumber, red pepper, smoked paprika, dill, avocado, mayonnaise, etc. According to the developed recipes, experimental batches of samples from various types of caviar raw materials and a mass ratio (hydromodule) have been developed CA and added water (used in the processing process to prevent the caviar mass from sticking to the walls of the container during heat treatment, as well as to improve the quality characteristics of the finished product) in the range from 1 : 4 to 1 : 10, where the proportion of caviar raw materials, respectively, ranged from 60.7 to 4.5%. Rheological (dynamics of immersion of the cone of the penetrometer), as well as organoleptic characteristics of samples of finished caviar products are investigated. It has been experimentally determined that the optimal hydromodule (CA : added water), which contributes to improving the quality characteristics (more delicate consistency, attractive appearance and taste) of finished fish caviar products, is a ratio of 1 : 10.