Использование пептидов шпротного вторичного сырья в производстве соусной продукции

Abstract

The relevance of the topic is justified by the demand for fish sauce products of increased nutritional value, the underutilization of the biopotential of sprat waste and sea buckthorn growing in the Kaliningrad region. The chemical composition, amino acid composition of proteins of the peptide and protein-mineral additives, made by the method of high-temperature hydrolysis from the heads of smoked sprats, was studied. The high biological activity and digestibility of the peptide sprat additive is shown. Using the method of mathematical planning of the experiment, a mathematical model was obtained that reflects an adequate relationship between the organoleptic assessment of the sauce and the content of the main components. On the basis of this model, the optimal dosages of the peptide additive and rye flour were established, which determine the desired taste, aromatic and structural properties of the sauce. The formulation and technology of four types of original sauce products with the use of sprat peptide additive, rye flour, cream and sea buckthorn oil have been developed. The formulation and technology of four types of original sauce products with the use of sprat peptide additive, rye flour, cream and sea buckthorn oil have been developed. The organoleptic quality indicators of the resulting sauces with and without the addition of sea buckthorn oil have been established. The general chemical composition of sauce products was studied, indicating its balance in terms of the content of proteins, fats and carbohydrates. A high content of carotenoids in sauces with sea buckthorn additives and their functionality in terms of beta-carotene content have been established. The general chemical composition of sauce products was studied, indicating its balance in terms of the content of proteins, fats and carbohydrates. A high content of carotenoids in sauces with sea buckthorn additives and their functionality in terms of beta-carotene content have been established.