Development of a method for producing a food additive based on spawning scales of Baltic herring

Abstract

The research is aimed at developing an economically acceptable way to involve a practically unused by-product of the processing of spawning Baltic herring, scales with its caviar firmly attached to it, into the industrial production of food additives. The general chemical composition of dried herring spawning scales has been determined (protein – 67.89%, ash – 19.08%, fat – 0.14%, moisture – 12.10%), as well as its scales cleaned from caviar (protein – 38 .01%, ash – 48.27%, fat – 0.20%, moisture – 12.90%). It has been revealed that the process of drying (hot air) of herring spawning scales is accompanied by the formation of lumps, which must be constantly crushed. Subsequent grinding (knife mill) of the resulting dried product leads to the rapid formation of a monolithic plastic mass and stopping the equipment. In order to optimize the drying process and subsequent grinding, it has been proposed to mix the spawning scales of herring with plant raw materials (crushed wheat) in a mass ratio of 30:70 before processing, which helps prevent the formation of lumps and reduces the duration of the dehydration process, and also allows Grind the dried mixture to a slightly coarse flour. The resulting product, in the form of flour, has been used as a breading mixture for semi-finished culinary products (chilled perch and cod fillets, carrot and meat cutlets, cottage cheese) before their heat treatment. The paper presents changes in mass of experimental and control (breaded with wheat flour) samples of culinary products before and after frying in oil. It has been shown that a breading mixture consisting of spawning scales of herring and wheat improves organoleptic quality indicators and reduces weight loss of culinary semi-finished products during frying compared to the control.