Study of the efficiency of washing minced fish with an electrically activated sodium chloride solution and the type of emulsifiers on the quality of fish semi-finished products enriched with krill oil

The structural and mechanical characteristics of minced fish washed with an electrically activated sodium chloride solution after its enrichment with preemulsified krill oil have been determined using penetration and organoleptic methods. Comparative data are presented on carotenoid losses during heat treatment of molded food products from washed minced fish for krill oil emulsions based on sodium caseinate (CE), lecithin (LE) and their composition (CLE). The study of samples after cooking has showed that as a result of heat treatment, a decrease in carotenoid losses is observed in all samples, with the best effect achieved for CE. The highest value of the yield stress (YS) before freezing has been noted for semi-finished products made from minced fish washed with an electrically activated solution with the addition of CE (6950 Pa), however, a rather crumbly consistency has been noted. The best ratio of rheological and organoleptic characteristics before freezing has been observed in washed minced fish with the addition of CLE, while the YS of minced fish washed with an electrically activated solution is 5000 Pa, which is more than 2 times higher than the same indicator in samples of unwashed minced fish (2350 Pa). After defrosting, the use of CLE allowed maintaining the required level of organoleptic characteristics of raw products: plasticity and the absence of a crumbly structure. It has been suggested that sodium caseinate apparently promotes the formation of stable, fairly viscous emulsion structures in which the protein shells of oil droplets themselves are capable of copolymerizing or mechanically intertwining with the main myosin protein network. 

1. Andryukhin, A. V. Improving the technology of antarctic krill (Euphasia superba) complex processing / A. V. Andryukhin, M. P. Andreev, V. A. Galdukevich. – DOI: 10.46845/1997-3071-2022-64-67-80 // KSTU News. – 2022. – № 64. – P. 67–80.

2. Kwantes, J. M. Brief review of krill oil history, research, and the commercial market / J. M. Kwantes, O. A. Grundmann. – DOI: 10.3109/19390211.2014.902000 // Journal of Dietary Supplments. – 2015. – Vol. 12, № 1. – P. 23–25.

3. Cappell, I. R. Research funding and economic aspects of the Antarctic krill fishery / I. R. Cappell, G. MacFadyen, A. Constable. – DOI: 10.1016/j.marpol.2022.105200 // Mar. Policy. – 2022. – Vol. 143. – P. 105200.

4. Antarctic krill (Euphausia superba) oil: a comprehensive review of chemical composition, extraction technologies, health benefits, and current applications / Dan Xie, Mengyue Gong, Wei Wei [et al.]. – DOI: 10.1111/1541-4337.12427 // Comprehensive Reviews in food science and food safety. – 2019. – Vol. 18, № 2. – P. 514–534.

5. Use of food additives to reduce carotenoid losses in semi-finished fish products enriched with krill oil / M. L. Vinokur, A. V. Andryukhin, V. A. Galdukevich [et al.]. – DOI: 10.46845/1997-3071-2024-74-92-105 // KSTU News. – 2024. – № 74. – P. 92–105.

6. On the problems of losses during heat treatment of molded semi-finished products enriched with Antarctic krill oil / I. O. Morozov, V. A. Galdukevich, M. L. Vinokur, A. V. Andryukhin // Proceedings of the I International Scientific and Practical Conference "Fisheries Complex of Russia: Problems and Development Prospects" (March 28-29, 2023, Moscow) / Russian Federal Research Institute of Fisheries and Oceanography "VNIRO". – Moscow: Publishing house of Russian Federal Research Institute of Fisheries and Oceanography "VNIRO", 2023. – P. 363–367.

7. Andreev, M. P. Characteristics of Baltic cod mince (Gadus Morhua Callarias) washed with electrochemically activated water with different concentrations of active chlorine ions / M. P. Andreev, V. A. Galdukevich. – DOI: 10.20914/2310-1202-2020-1117-123 // Proceedings of the Voronezh State University of Engineering Technologies. – 2020. – Vol. 82, № 1 (83). – P. 117–123.

8. Physical model of formation of coagulation contacts in mince with addition of electrochemically activated blood plasma / L. V. Antipova, S. A. Titov, N. M. Ilyina [et al.] // News of higher educational institutions. Food technology. – 2011. – № 1 (319). – P. 10–12.

9. Xue, J. Thyme oil nanoemulsionscoemulsified by sodium caseinate and lecithin / J. Xue, Q. Zhong. – DOI: 10.1021/jf5034366 // Journal of Agricultural and Food Chemistry. – 2014. – Vol. 62. – P. 9900–9907.

10. Edible Pickering emulsion stabilizedby protein fibrils: Part 2. Effect of dipalmitoylphosphatidylcholine (DPPC) / Z. Gao, Y. Huang, X. Yao [et al.]. – DOI: 10.1016/j.foodhyd.2017.03.028 // Food hydrocolloids. – 2017. – Vol. 71. – P. 245–251.

11. Heat Deterioration of Phospholipids. II. Isolation and Identification of New Thermally Deteriorated Products from Soybean Lecithin / R. Sono, S. Sakamoto, N. Hamaguchi [et al.]. – DOI: 10.5650/jos.51.191 // Journal of Oleo Science. – 2002. – Vol. 51 (3). – P. 191–202.

12. Guidelines for the use of neutral anolyte ANK, produced in the STEL-10N120-01 unit, for the purposes of disinfection, pre-sterilization cleaning and sterilization. – Moscow, 1997. – 16 p.

13. Dubinets, E. A. Rheology: lecture notes / E. A. Dubinets. – Kerch: Publishing house of Kerch State Marine Technological University, 2020. – 82 p.

14. Antarctic krill (Euphausia superba) oil high internal phase emulsions improved the lipid quality and gel properties of surimi gel / Yinyin Lv, Xiaosong Sun, Hui Jia [et al.]. – DOI: 10.1016/j.foodchem.2023.136352 // Food Chemistry. – 2023. – Vol. 423. – Р. 136352.

15. Physicochemical and emulsifying properties of mussel water-soluble proteins asaffected by lecithin concentration / H. Zou, N. Zhao, S. Li [et al.]. – DOI: 10.1016/j.ijbiomac.2020.06.225 // International Journal of Biological Macromolecules. – 2020. – Vol. 163. – P. 180–189.