Prospects for Salted Pacific Sardine (Ivasi) as a Raw Material for Emulsion Products

Abstract

Expanding the range of functional food products is one of the important tasks of the Russian state policy to improve the population health. Water bioresources due to their high biological value consists of the potential for creating such products. The article presents the technological characteristics of the Pacific salted sardine (iwasi) as a promising highfat raw material rich in valuable natural lipids for multi-component emulsion products. The Pacific sardine (ivasi) extracted in the far East is a mass object of marine fishing. However, the food production from the sardines is currently limited by frozen and salted fish. In order to expand the food product range from the Pacific sardine (ivasi), the paper concerns the technological parameters of the salted fish production process and justification of its use as a basis for emulsion systems. The authors present technological scheme for obtaining salted Pacific sardine (iwashi) from frozen fish. The dynamic analysis of proteolysis indicators during the storage period of salted sardines indicates an active accumulation of protein breakdown products during the protein component destruction. Organoleptic assessment of salted fish performed in the third and fourth months of storage showed that, in the absence of discrediting organoleptic signs in the samples under study, a man recorded the destruction of the abdominal area in the fourth month of storage. The rheological studies results of finely ground muscle tissue of salted sardines, in comparison with frozen fish, demonstrate an increase in these indicators in the proteolysis process. Biochemical, rheological and organoleptic characteristics of salted Pacific sardine (iwasi) in the fourth month of storage indicate its high raw material potential for use in the technology of emulsion products.