Prospects for the use of fish collagen-containing additives in the preparation of meat semi-finished products in dough casings
https://doi.org/10.46845/1997-3071-2024-74-106-120
Abstract
The paper presents the research on the use of collagen-containing additives obtained from scales (collagen-containing fibre) and skin (fish dispersions) of the common pike-perch (Sander lucioperca) in the formulation of traditional Buryat buuzy and manty. Experimental and control samples of Buryat buuzy and manty with addition of fish dispersions based on tomato and pumpkin juices, as well as collagen-containing fibre have been obtained, their organoleptic quality indicators and yield of finished products have been identified. It has been found that the joint use of collagen-containing fibre (1.2 g) and fish dispersion (26.0 g) as ingredients of the Buryat buuzy stuffing recipe allows replacing such a recipe component as beef by 18.8%, at similar organoleptic quality indicators with preservation of mass of analysed samples due to the process of gelatinisation caused by thermal treatment of collagen-containing additives contained in the stuffing, which contributes to the preservation of consumer properties and expansion of the assortment of buuzy with reduced cost price. It is shown that the addition of fish dispersion (24 g) in the composition of the recipe of minced manty allows to reduce the content of beef from 82 g to 72.4 g (a decrease of 11.7%), with similar organoleptic indicators of quality and weight of experimental samples compared with the control, which also contributes to reducing the cost of finished products. In this case, additional-ly no mechanically deboned poultry meat is used (14 g) in the control sample. Addition of fish dispersion with pumpkin juice to the dough shell of manty does not affect its taste, but contributes to the improvement of its appearance (brighter yellowish shade of color compared to the control). Thus, collagen-containing additives obtained from fish scales and skin can be recommended for the use in the formulations of various culinary dishes and semi-finished products.
About the Authors
O. P. Chernega
Kaliningrad State Technical University
Russian Federation
Russian Federation
Ol'ga P. Chernega – PhD in Engineering, Associate Professor of the Department of Food Products Technology
Kaliningrad
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
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Review
For citations:
Chernega O.P., Vorobev V.I. Prospects for the use of fish collagen-containing additives in the preparation of meat semi-finished products in dough casings. KSTU News. 2024;(74):106-120. (In Russ.) https://doi.org/10.46845/1997-3071-2024-74-106-120
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