Improving the technology of antarctic krill (Euphausia superba) complex processing
https://doi.org/10.46845/1997-3071-2022-64-67-80
Abstract
The paper presents data on change of chemical composition, content of deproteinized shell and output of mince and shell-containing wastes at press-separation of Antarctic krill depending on degree of pressing of belt of perforated drum of pressseparator with diameter of holes 3 mm. Taking into account the obtained data, the necessary condition for sequential use of two press separators with different diameters of holes of the working drum for mince production with acceptable qualitative parameters has been revealed. Change of formol-titrated nitrogen and non-protein nitrogen content during preliminary enzymatic hydrolysis of biological liquid isolated from whole crude krill during centrifugation is shown. Chemical composition of biological fluid (juice) formed during centrifugation has been investigated. A clear dependence of the use of krill mince on the production of molded, culinary products or stuffed products has been determined, depending on the water-holding capacity. The use of additives made it possible to slow down the hydrolysis of krill mince lipids, which was expressed in lowervalues of the acid number throughout the shelf life. Preliminary enzymatic treatment made it possible to increase the yield of the lipid fraction by more than 20% and intensify the process of destruction of protein substances. The paper also shows a change in the quality of krill mince during refrigeration storage using vacuum packaging and stabilizing additives. Maintaining water-retaining capacity above 60% for 120 days when using food additives will expand the range of products relative to mince without using additives. Introduction of food additives in a certain amount from the mass of krill mince makes it possible to slow down dynamics of decrease of quality indices of krill mince during refrigeration storage.
About the Authors
A. V. Andriukhin
Atlantic branch of Research Institute of Fisheries and Oceanography – VNIRO (AtlantNIRO)
Russian Federation
Russian Federation
Andriukhin Anatoliy Vladimirovich, PhD; Head of the laboratory of standardization and regulation
M. P. Andreev
Kaliningrad State Technical University
Russian Federation
Russian Federation
Andreev Mikhail Pavlovich, Doctor of Engineering, Professor of the Department of Food Technology
V. A. Galdukevich
Atlantic branch of Research Institute of Fisheries and Oceanography – VNIRO (AtlantNIRO)
Russian Federation
Russian Federation
Galdukevich Vladislav Arturovich, Leading engineer at the laboratory of standardization and regulation
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Review
For citations:
Andriukhin A.V., Andreev M.P., Galdukevich V.A. Improving the technology of antarctic krill (Euphausia superba) complex processing. KSTU News. 2022;(64):67-80. (In Russ.) https://doi.org/10.46845/1997-3071-2022-64-67-80
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