Obtaining food dispersions using high-molecular fish scale collagen

Abstract

A method has been developed for obtaining afood dispersion, where collagen-containing and mineral additives obtained from fish scales are used as a thickener-stabilizer. The process of obtaining them consists in processing fish scales in a mixer with the addition of dry table salt, baking soda and crushed ice, followed by rinsing with water. The washed scales are kept in an aqueous solution with the addition of a mixture of table salt, citrus peel and baking soda, followed by rinsing with water. The cleaned scales are air-dried, crushed and separated to obtain a fish collagen-containing additive having a fibrous structure and a mineral (powder) additive based on calcium hydroxyapatite. The basis of food dispersions was raw materials of animal (pork and minced chicken) and vegetable (zucchini caviar, white beans) origin. The basis of the food dispersion was mixed with a fish collagen supplement (0.5-10 %) and a mineral supplement (0.3-1 %), homogenized (vegetable raw materials) during heat treatment and cooled or kept in a refrigerator (animal raw materials) for 90 minutes, formed (meatballs) and heat-treated (180 0C for 20 minutes) in a combi steamer and cooled. The mass loss of raw materials during baking meatballs from minced poultry (37.51 % - control), depending on the content of the collagen additive (0.5-10 % of the total mass of raw materials), decreased and amounted to 35.54-28.22 % and accordingly, meatballs from minced pork (29.98 % - control) decreased and amounted to 24.67-20.04 %. Similarly, the mass loss of squash caviar (8 % - control) decreased to 2 %, and the loss of white bean paste-puree (13.3 % - control) decreased to 0.7 %.