Возможность использования рыбного сырья Волжско-Каспийского бассейна в производстве молочно-рыбного продукта для геродиетического питания

Abstract

Studies have been carried out to establish the possibility of using fish raw materials of the Volga-Caspian basin in preparing combined curds for gerodietic nutrition in order to enrich it with fish meat protein containing essential amino acids and mineral substances necessary for the elderly. Defining the mass structure of pikeperch revealed that its muscular tissue makes 44.5-45.1%. By the protein content (18.0-19.0%) pike-perch belongs to protein fishes, by fat content (1,1%) - to low-fat fishes, the energy value of pike-perch muscle tissue amounting to 78.65 kcal/100 g. There have been developed the gerodietic recipes of milk-fish curd with pikeperch meat: “Milk-fish Cottage Cheese”, “Milk-fish Cottage Cheese with Probiotic Additive”. The manufactured experimental samples of milk and fish curd meet the requirements of GOST 31453-2017 by their organoleptic and physico-chemical parameters. The addition of pikeperch blanched minced meat helps increase the protein content in the finished milk-fish curd products by 1.5-2.0%. The proposed method allows to obtain the curd with higher protein content at lower fat content, which provides the possibility to use it in functional nutrition for the elderly. The finished milk-fish curd has high sensory characteristics, since it doesn't have an obviously perceptible fishy smell or a sour taste. It corresponds to a natural curd by structure and appearance. Reducing the duration of the technological process makes it possible to produce a product with better microbiological characteristics in the shortest possible time and its shelf life increases up to five days.