The use of food supplements to reduce the loss of carotenoids in fish products enriched with krill oil
https://doi.org/10.46845/1997-3071-2024-74-92-105
Abstract
The paper presents the results of the study of the influence of additives based on polysaccharide hydrocolloids on the degree of carotenoid loss and the organoleptic properties of molded minced meat products after steaming and deep-frying. Additives based on the following hydrocolloids have been used: sodium alginate, carrageenan, a mixture of guar and xanthan gum. It has been shown that with the addition of each of these hydrocolloids, there is a significant reduction in the degree of carotenoid loss and the total mass of the product. A positive effect of hydrocolloids on the organoleptic characteristics of finished molded products, in particular the “cut appearance”, has also been noted. When frying in oil, the smallest losses of total weight (14.0%) and carotenoids (49.1%) from the initial content have been observed when sodium alginate has been used. For the case of steaming semi-finished products, the smallest losses of total mass (9.8%), oil phase (34.2%) and carotenoids (42.0%) from the initial content are observed when using sodium alginate. The obtained data on changes in the degree of carotenoid loss correlated with changes in the type of semi-finished products in the cut. In general, a statistically significant decrease in carotenoid losses, regardless of the type of heat treatment used, has been observed in the series: no additives → gum → carrageenan → sodium alginate. Smaller losses corresponded to hydrocolloids with the highest melting point of the gels they formed. The article makes an assumption about the primary influence of mass transfer processes during heat treatment on the degree of preservation of carotenoids in the composition of molded fish products.
About the Authors
M. L. Vinokur
Atlantic branch of Research Institute of Fisheries and Oceanography («AtlantNIRO»)
Russian Federation
Russian Federation
Mikhail L. Vinokur – PhD in Engineering, Head researcher of the laboratory of standardization and regulation, Associate Professor of the Department of Food Products
Technology
Kaliningrad
A. V. Andryukhin
Atlantic branch of Research Institute of Fisheries and Oceanography («AtlantNIRO»)
Russian Federation
Russian Federation
Anatoliy V. Andryukhin – PhD in Engineering, Head of the laboratory of standardization and regulation
Kaliningrad
V. A. Galdukevich
Atlantic branch of Research Institute of Fisheries and Oceanography («AtlantNIRO»)
Russian Federation
Russian Federation
Vladislav A. Galdukevich – PhD in Engineering, Leading engineer at the laboratory of standardization and regulation
Kaliningrad
I. O. Morozov
Atlantic branch of Research Institute of Fisheries and Oceanography («AtlantNIRO»)
Russian Federation
Russian Federation
Il’ya O. Morozov – PhD in Engineering, Leading engineer of the laboratory of standardization and regulation
Kaliningrad
N. V. Shadrina
Atlantic branch of Research Institute of Fisheries and Oceanography («AtlantNIRO»)
Russian Federation
Russian Federation
Natalya V. Shadrina Leading engineer of the laboratory of standardization and regulation
Kaliningrad
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Review
For citations:
Vinokur M.L., Andryukhin A.V., Galdukevich V.A., Morozov I.O., Shadrina N.V. The use of food supplements to reduce the loss of carotenoids in fish products enriched with krill oil. KSTU News. 2024;(74):92-105. (In Russ.) https://doi.org/10.46845/1997-3071-2024-74-92-105
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