Перспективы использования водного и растительного видов сырья Волго-Каспийского региона в технологии приготовления рыбоовощных супов для геродиетического питания

Abstract

The possibility of using pike-perch of the ordinary Volga-Caspian basin and vegetable raw materials (Jerusalem artichoke and wormwood herb) in the technology of fish and vegetable soups for gerodietic nutrition has been found. It was determined that in the mass composition of pike-perch caught by the fishing artel “Chelyuskinets” and harvested by the fish processing enterprise VES, LLC the muscle tissue (meat) during its butchering made 44.5–45.1 and 40.4%, respectively. Pike perch meat belongs to the protein (18.0–19.0%) low-fat (1.1%) type of raw material. It was found that in the tubers of Jerusalem artichoke Skorospelka growing in the Astrakhan region, the water content was 77.0%, protein 4.0%, carbohydrates 18.0%, while the energy value of the raw material was 88 kcal/100 g. It has been stated that 0.01% aqueous extract of the medicinal herb wormwood has good organoleptic properties: it is colorless, odorless, with a slightly astringent taste of wormwood. This variant of the extract was chosen for adding into the fish broth. There have been developed the formulations and prototypes of ready-to-eat fish and vegetable products: fish soup with minced pikeperch meatballs with wormwood extract, soup with minced pikeperch meatballs with potatoes in vegetable broth, soup with minced pikeperch meatballs with Jerusalem artichoke in fish and vegetable broth. Their organoleptic parameters of the product quality were studied, a significantly increased content of protein substances (7.7%) for the soup was found with a low fat content (1.1%) and low energy value (51.1 kcal/100 g), which allows classifying soup samples as functional gerodietic foodstuffs.