Chemical and microbiological parameters of fish skin and scales in processing and obtaining new food products
https://doi.org/10.46845/1997-3071-2022-64-81-94
Abstract
A method is proposed for processing fish skin with scales in order to obtain food additives and drinks enriched with collagen and its hydrolysis products. It has been determined that as a result of thermal hydrolysis (100 deg C for 2 minutes) fish scales in apple juice (mass fraction of protein – 0.1%, carbohydrates – 11.8%, ash – 0.46%, phosphorus – 0.11%, calcium – traces) and subsequent fractionation of the mixture, the resulting juice drink enriched with collagen hydrolysis products has the following chemical composition: protein – 1.12%, carbohydrates – 10.7%, ash – 0.69%, phosphorus – 0.18%, calcium – 0.02%. Partially hydrolyzed, swollen and crushed in apple juice (ratio 1:3 by weight, duration of hydrolysis – 48 hours at 4 deg C) fish skin (semi-finished product) was mixed and homogenized at a ratio of 1:5 with apple-pear juice, acquiring puree-like consistency with protein content: 1.86%, carbohydrates – 8.2%, ash – 0.54%, phosphorus – 0.26%, calcium – 0.01%. Microbiological tests of fruit juices, skin and scales of pike perch showed compliance with the standardized indicators. Samples of apple-pear juice had the highest microbiological stability during cold storage. Composition of the microflora of fruit juices was formed by spore and non-spore rod-shaped bacteria, at the final stages of storage – yeast and mold fungi, microflora of the skin and scales – coccal bacteria. Indicators of bacterial contamination of samples of fortified drinks, semi-finished products, puree based on apple juice and experimental mixed samples with the addition of orange juice at the background points were insignificant (on average, 8.2 × 102 CFU / cm3), by the end of the shelf life, they naturally increased. The microflora of samples of enriched drinks was formed by non-spore sticks of Pseudomonas putida, Bacillus subtilis alone; in samples with lower pH values, acid-fast bacteria Streptococcus sp., Micrococcus candidus dominated.
About the Authors
V. I. Vorobyov
Kaliningrad State Technical University
Russian Federation
Russian Federation
Vorobyov Victor Ivanovich, PhD in Engineering, Associate Professor of the Department of Chemistry
O. V. Kazimirchenko
Kaliningrad State Technical University
Russian Federation
Russian Federation
Kazimirchenko Oksana Vladimirovna, PhD in Biology, Associate Professor of the Department of Ichthyopathology and Hydrobiology
E. V. Nizhnikova
Kaliningrad State Technical University
Russian Federation
Russian Federation
Nizhnikova Elena Vladimirovna, PhD in Biology, Associate Professor of the Department of Chemistry
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Review
For citations:
Vorobyov V.I., Kazimirchenko O.V., Nizhnikova E.V. Chemical and microbiological parameters of fish skin and scales in processing and obtaining new food products. KSTU News. 2022;(64):81-94. (In Russ.) https://doi.org/10.46845/1997-3071-2022-64-81-94
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