О возможности использования гонад товарного осетра и промыслового сазана Волго-Каспийского региона в технологии рыбных консервов

Abstract

The purpose was to establish the possibility of using secondary food fish raw materials of commercial sturgeon milt and gonads (milt, caviar eggs) of commercial carp in the technology of canned fish blanched in broth, tomato sauce and “pate” type. The objects of the study were: milt and caviar of carp, milt of sturgeon species of fish, blanched milt of carp and commercial sturgeon, blanching broth, samples of canned goods “Milt of commercial sturgeon and carp blanched in broth”, “Milt of commercial sturgeon and carp blanched in tomato sauce”, “Plow combined from milt of sturgeon fish and the gonads of the carp”. The commercial sturgeon milts are a homogeneous dense mass of milty-white color with gray inclusions with fat freely separating when pressed, indicating the need for their preliminary degreasing, while, after separation from milt fat deposits, they can be attributed to protein (19.6%) fatty (15.9%) types of raw materials. The norms for laying components have been developed and canned fish “Milt of commercial sturgeon and carp blanched in broth”, “Milt of commercial sturgeon and carp blanched in tomato sauce”, “Pate combined from milt and fish caviar” have been made. It was revealed that the samples of canned goods from blanched milt of commercial sturgeon and carp in all quality indicators meet the requirements of ISS 33430-2015 “Canned caviar and fish milt” and have an average score (4.5 and 4.6 points); the sample of canned food “Combined pate from milt and fish caviar” meets the requirements of ISS 7457-2007 “Canned fish pates” according to physico-chemical parameters, while the need for further experimental studies to improve its taste characteristics has been established.