Improving the technology of semi-finished fish dough products with reduced gluten content
https://doi.org/10.46845/1997-3071-2024-73-53-66
Abstract
In a number of countries, avoiding gluten has recently become a fashionable trend, but this trend of eating gluten-free products has a reasonable basis associated with the autoimmune hereditary disease - celiac disease. With this disease, gluten causes a special reaction in the body, as a result of which the absorption and digestibility of nutrients from foods is impaired. One of the possible directions for creating gluten-free products or products with a reduced gluten content is the development of test semi-finished products, for example dumplings, based on gluten-free dough containing gluten protein. The article discusses the possibility of using, from the point of view of sanitary and microbiological safety indicators, industrially produced separated frozen minced aquaculture salmon as a filling for dumplings. Scientific research has determined that, based on dough with reduced gluten content, it is possible to produce fish dumplings based on minced salmon obtained by separating food waste after cutting fish. It has been found that the majority of respondents would prefer new products in their diet made from raw materials that do not contain gluten or have reduced gluten content, as well as those made using minced fish as a filling. Based on organoleptic and micro- biological studies, recommended shelf life for fish dumplings using gluten-free vegetable raw materials stuffed with minced salmon has been established. A structural techno- logical scheme has been developed for the production of fish dumplings using gluten- free dough stuffed with minced salmon.
About the Authors
D. L. Al'shevskiy
Kaliningrad State Technical University
Russian Federation
Russian Federation
Dmitriy L. Al'shevskiy, PhD in Engineering, Associate Professor of the Department of Food Products Technology
Kaliningrad
D. O. Smirnova
State enterprise of the Kaliningrad region "Vodokanal"
Russian Federation
Russian Federation
Dayana O. Smirnova, highly qualified technician
Kaliningrad
M. N. Al'shevskaya
Kaliningrad State Technical University
Russian Federation
Russian Federation
Marina N. Al'shevskaya, PhD in Engineering, Associate Professor of the Department of Food Products Technology
Kaliningrad
References
1. Tekhnicheskiy reglament tamozhennogo soyuza TR TS 027.2012 «O bezopasnosti otdel'nykh vidov spetsializirovannoy pishchevoy produktsii, v tom chisle dieticheskogo lechebnogo i dieticheskogo profilakticheskogo pitaniya», available at: https://docs.cntd.ru/document/902352823 (Accessed 22 October 2023).
2. Capriles V., Aguiar E., Santos F., Aguilar M., Melo B., Tagliapietra B., Scarton M., Clerici M., Conti A. Current status and future prospects of sensory and consumer research approaches to gluten-free bakery and pasta products. Food Research. International, 2023, vol. 173, Part 2, available at: https://doi.org/10.3390/foods11203192 (Accessed 24 March 2021).
3. Coronel E., Guiotto E., Aspiroz M., Tomas M., Nolasco S., Capitani M. Development of gluten-free premixes with buckwheat and chia flours: Application in a bread product. LWT – Food Science and Technology, 2021, vol. 141, available at: https://doi.org/10.1016/j.lwt.2021.110916 (Accessed 22 October 2023).
4. Patfenov A. I., Krums L. M., Sabel'nikova E. A. Sovremennaya kontseptsiya, definitsiya i klassifikatsiya tseliakii [Modern concept, definition and classification of celiac disease]. V s''ezd nauchnogo obshchestva gastroenterologov Rossii: materialy [V Congress of the Scientific Society of Gastroenterologists of Russia: materials]. Moscow, Anakharsis Publ., 2005, pp. 473–475.
5. Parfyonov A. I. Tseliakiya. Evolyutsiya predstavleniy o rasprostranennosti klinicheskikh proyavleniy i znachimosti etiotropnoy terapii [Evolution of ideas about the prevalence of clinical manifestations and the significance of etiotropic therapy]. Moscow, Anakharsis Publ., 2007, 376 p.
6. Al'shevskiy D. L. Tekhnologiya zamorozhennykh polufabrikatov iz vodnykh biologicheskikh resursov [Technology of frozen semi-finished products from aquatic biological resources]. Kaliningrad, FGBOU VO «KGTU» Publ., 2016. 188 p.
7. Shiha M., Zammit S., Elli L., Sanders D., Sidhu R. Updates in the diagnosis and management of coeliac disease. Best Practice & Research Clinical Gastroenterology. 2023, vol. 64–65, available at: https://doi.org/10.1016/j.bpg.2023.101843 (Accessed 24 March 2021).
8. McDermid J., Almond M., Roberts K., Germer E., Geller M., Taylor T., Sinley R., Handu D. Celiac Disease: An Academy of Nutrition and Dietetics Evidence-Based Nutrition Practice Guideline. Journal of the Academy of Nutrition and Dietetics, 2023, available at: https://doi.org/10.1016/j.jand.2023.07.018 (Accessed 22 October 2023).
9. Harrison A., Chaitan K. Celiac disease: mechanisms and emerging therapeutics. Trends in Pharmacological Sciences, 2023, available at: https://doi.org/10.1016/j.tips.2023.09.006 (Accessed 24 March 2021).
10. Bedo E. P., Al'shevskaya M. N. Osnovnye razrabotki muchnykh i konditerskikh izdeliy s minimal'nym soderzhaniem glyutena i sakhara [Basic developments of flour and confectionery products with minimum content of gluten and sugar]. Materialy IX Mezhdunarodnogo Baltiyskogo morskogo foruma [Proceedings of IX International Baltic Maritime Forum]. Kaliningrad, 2021, pp. 6–10.
11. Korzhavina Y. N., Al'shevskiy D. L., Smirnova D. O. Marketingovye issledovaniya rynka rybnykh kolbasnykh izdeliy s dobavleniem imitatsionnogo shpika [Marketing research for the development of grilled fish sausage recipes with imitation bacon application]. Materialy mezhdunarodnoy prakticheskoy konferentsii «Rybopererabotka -2021. Problemy i resheniya» [Proceedings of the international practical conference “Fish processing-2021. Problems and solutions”]. Moscow, Pero Publ., 2021, pp. 22–27.
12. Al'shevskaya M. N., Kochina A. A. Issledovanie potrebitel'skikh predpochteniy analogov yogurtov na rastitel'noy osnove [Research of consumer preferences of plant-based yogurt alternatives]. Tekhnologiya i tovarovedenie innovatsionnykh pishchevykh produktov, 2023, no. 81, pp. 100–109.
13. Ulleberg D., Sletten I., Jakobsen A., Svenning J., Lerfall J. Co-products from the Atlantic salmon filleting industry – their properties, stability and potential as human food ingredients. LWT – Food Science and Technology, 2023 vol. 180, available at: https://doi.org/10.1016/j.lwt.2023.114673 (Accessed 22 October 2023).
14. Esaiassen M., Jensen T., Edvinsen G., Otnæs C., Ageeva T., Mæhre K. Nutritional value and storage stability in commercially produced organically and conventionally farmed Atlantic salmon (Salmo salar L.) in Norway. Applied Food Research, 2022, vol. 2, iss. 1, available at: https://doi.org/10.1016/j.afres.2021.100033 (Accessed 22 October 2023).
15. Smirnova D. O., Al'shevskiy D. L., Al'shevskaya M. N. Razrabotka retseptury polufabrikatov s ispol'zovaniem bezglyutenovogo rastitel'nogo syr'ya [Development of a formula of fish semi-finished products using gluten free plant raw materials]. Materialy X Mezhdunarodnogo Baltiyskogo morskogo foruma [Proceedings of X International Baltic Maritime Forum]. Kaliningrad, 2022, pp. 97–101.
Review
For citations:
Al'shevskiy D.L., Smirnova D.O., Al'shevskaya M.N. Improving the technology of semi-finished fish dough products with reduced gluten content. KSTU News. 2024;(73):53-66. (In Russ.) https://doi.org/10.46845/1997-3071-2024-73-53-66
Views:
9
Email this article 