Preparation of milk jelly with collagen-containing additive from fish scales
https://doi.org/10.46845/1997-3071-2025-76-55-63
Abstract
The study is related to the possibility of using native collagen-containing additive obtained from pike-perch (Sander lucioperca) scales to replace more expensive gelatin of animal origin in the formulation of milk jelly. A pilot batch of collagen-containing additive from fish scales has been produced and its total chemical composition has been determined: moisture – 7.2%, protein – 71.4%, fat – 1.4%, ash – 20.0%, including calcium (Ca) – 6.5%, phosphorus (P) – 3.8%. According to the presented recipe of milk jelly its control sample (with animal gelatin) of the following general chemical composition has been obtained: moisture – 82,35%, protein – 4,10%, fat – 2,75%, carbohydrates – 9,9%, total ash – 0,9%, as well as the experimental sample (with fish collagen-containing additive and gelatin) respectively: moisture – 82,77%, protein – 4,74%, fat – 2,49%, carbohydrates – 8,9%, total ash – 1,1%. It has been shown (by calculation method) that the experimental sample of milk jelly has a reduced energy value (76.97 kcal) compared to the control (80.75 kcal). It has been found that fish collagen-containing additive in the formulation of milk jelly contributes to the increase in the yield of finished products, compared with the control. Organoleptic characteristics of experimental and control samples of milk jelly have been studied. It has been found that the experimental sample of milk jelly (in structure resembling soft ice cream) differs from the control by more dense and elastic consistency and less sweet flavour. Partial replacement of animal gelatin with collagen-containing additive in the formulation of milk jelly, contributes to its enrichment with products of hydrolysis of fish collagen and biogenic calcium, as well as involvement in industrial production of significant amounts of little-used fish scales.
About the Authors
V. I. Vorobev
Kaliningrad State Technical University
Russian Federation
Russian Federation
Viktor I. Vorob'ev – PhD in Engineering, Associate Professor of the Department of Chemistry
Kaliningrad
E. V. Nizhnikova
Kaliningrad State Technical University
Russian Federation
Russian Federation
Elena V. Nizhnikova – PhD in Biology, Associate Professor of the Department of Chemistry
Kaliningrad
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Review
For citations:
Vorobev V.I., Nizhnikova E.V. Preparation of milk jelly with collagen-containing additive from fish scales. KSTU News. 2025;(76):55-63. (In Russ.) https://doi.org/10.46845/1997-3071-2025-76-55-63
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