Emulsion sauce enriched with products of processing of salmon fish waste and stabilized with vegetable components
https://doi.org/10.46845/1997-3071-2025-79-84-98
Abstract
Mayonnaise products are in great demand among the Russian population, and the mayonnaise market has been showing steady growth over the past decade. In accordance with current trends in healthy eating, consumers are asking for low-calorie products enriched with healthy nutrients. Since mayonnaise and mayonnaise sauces contain a large amount of oil, the main direction of developing healthy food products is to change the fatty acid composition of sauces and ensure a balance of fatty acids by increasing the omega-3 content. For these purposes, fish oil can be used, introduced as a substitute for traditional vegetable oils. The aim of the work was to develop a cardioprotective emulsion sauce with a balanced fatty acid composition, stabilized with plant components. Using the mathematical modeling method, the recipe for the sauce has been optimized, optimal dosages of vegetable components (carrot puree and blackcurrant puree) have been established in its composition. Carrot puree in the amount of 10.4 % by weight of the finished product and blackcurrant puree 16.7% ensure the stability of the emulsion based on sunflower oil and fish oil and the favorable flavor and aromatic properties of the sauce. The organoleptic and physico-chemical quality parameters of the sauce have been described, which is a homogeneous sour cream-like product of purple color, with a distinct fish and berry-vegetable flavor and odor. The developed product contains 43.72% fat, which corresponds to the fat content of products in the category of mayonnaise sauces. During 30 days, there has been no increase in the amount of yeast, molds, and E. coli bacteria in the product, and QMAFAnM has not exceeded 15 CFU/g. The sauce is characterized by a lower calorie content in comparison with classic mayonnaise, it is a source of cardioprotective components: omega-3 fatty acids, lecithin.
About the Authors
A. V. Milenkiy
Kaliningrad State Technical University
Russian Federation
Russian Federation
Aleksandr V. Milenkiy – Master's Student of the Department of Food Biotechnology,
Kaliningrad.
S. V. Agafonova
Kaliningrad State Technical University
Russian Federation
Russian Federation
Svetlana V. Agafonova – Candidate of Technical Sciences, Associate Professor of the Department of Food Biotechnology,
Kaliningrad.
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Review
For citations:
Milenkiy A.V., Agafonova S.V. Emulsion sauce enriched with products of processing of salmon fish waste and stabilized with vegetable components. KSTU News. 2025;(79):84-98. (In Russ.) https://doi.org/10.46845/1997-3071-2025-79-84-98
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