Influence of a fish collagen fiber additive on the qualitative indicators of wheat dumpling dough
https://doi.org/10.46845/1997-3071-2022-65-37-51
Abstract
A possibility of using a collagen fiber fraction (CFF) obtained from fish scales as an additive in the test dumpling shell (based on wheat flour) has been studied. General chemical composition (including calcium and phosphorus) of the additive obtained from pikeperch and carp scales is presented, where the content of moisture is 5.1 %, protein – 76.3 %, fat – 1.4 %, total ash – 17.2 %, calcium – 5.1 %, and phosphorus – 3.9 %. Test samples have been obtained, with the addition of various concentrations (1 %, 2 %, 4 %, 6 %, 8 %, 10 %) of CFF, from which test dumplings have been prepared, stored at 18 deg C for 2 months. It has been found that the test dumpling shells with the addition of CFF had an increased mass fraction of moisture compared to the control (without additive) before cooking and a smaller weight gain after cooking (in the range of adding the additive to the dough from 1 to 8 %). It has been noted that with an increase in the mass fraction of the CFF additive in the test dumpling shell, the mass yield of the boiled product increases. It has been found that inclusion of CFF in the recipe of the test dumpling shell in the amount of 2–3 % is optimal. Experimental samples of dumplings stuffed with pollock with CFF additives in the dough in an amount of 2 % and 3 % have been made, and the general chemical composition of the boiled test shell and the finished product has been determined. It was found that when cooking in water, dumplings with CFF additives also had a smaller weight gain compared to the control. Addition of CFF to the test dumpling shell contributed to the improvement of its organoleptic characteristics (rich taste and soft texture), as well as to an increase in the mass fraction of protein in the casing.
About the Authors
V. I. Vorobyov
Kaliningrad State Technical University
Russian Federation
Russian Federation
Viktor I. Vorobyov – PhD in Engineering, Associate Professor of the Department of Chemistry
Kaliningrad
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
A. V. Sadovaya
Kaliningrad State Technical University
Russian Federation
Russian Federation
Alyona V. Sadovaya – 4th year student
Kaliningrad
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Review
For citations:
Vorobyov V.I., Chernega O.P., Sadovaya A.V. Influence of a fish collagen fiber additive on the qualitative indicators of wheat dumpling dough. KSTU News. 2022;1(65):37-51. (In Russ.) https://doi.org/10.46845/1997-3071-2022-65-37-51
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