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Abstract
Technology of baked diet pates from Far Eastern fishes was developed in the laboratories of the Institute of Food Production of the FSBEI HE "Dalrybvtuz". The purpose of the work was to develop the technology of dietary baked fish pates, providing an expansion of the assortment of finished products and rational use of secondary fish raw material of saffron cod and rudd. The new technology provides substituting vegetable oil by fish broths from secondary raw materials in the recipe for baked general-purpose fish pates made of saffron cod and rudd. Functional and technological properties of broths were studied depending on the duty of water (from 0.5 to 2.0) with a continuous cooking time of 60 minutes. The influence of the duty of water and the duration of broth cooking on their organoleptic properties was studied. It is established that the increase in duty of water from 0.5 to 1.0-1.5 is accompanied by a decrease in the content of dry matter in the broth, curves of kinematic viscosity and surface tension of broths have a similar dynamics, which indicates a direct-proportional relationship between the colloid properties of broths and the content in them of dry substances. It is shown that the duration of cooking has a priority over the duty of water effect on the organoleptic properties of fish broths. As a result of the research, the optimal technological parameters for the production of baked dietary pates were established: duty of water - 0.5 (for saffron cod) and 1.5 (for reddish); the broth cooking time is 60 minutes; temperature during cooking broth 100°C; mass fraction of broth in the formulation of the finished product 35%, vegetable oil 0%. In the course of study of the quality of pastes made using the developed technology it was stated that the calorie content of diet pates is lower than that of general pates by 57.2% for saffron cod and 64.9% for rudd; while maintaining a high level of organoleptic properties and relative biological value of finished products in relation to the basic version - general pates.
Highlights
Technology of baked diet pates from Far Eastern fishes was developed in the laboratories of the Institute of Food Production of the FSBEI HE "Dalrybvtuz"
The purpose of the work was to develop the technology of dietary baked fish pates, providing an expansion of the assortment of finished products and rational use of secondary fish raw material of saffron cod and rudd
The new technology provides substituting vegetable oil by fish broths from secondary raw materials in the recipe for baked general-purpose fish pates made of saffron cod and rudd
Summary
Содержание сухих веществ в бульонах определяли рефрактометрическим методом с применением рефрактометра лабораторного ИРФ-454 Б2М, кинематическую вязкость – с применением капиллярного вискозиметра ВПЖ-4, поверхностное натяжение – с применением сталагмометра СТ-1, эмульгирующую способность определяли способом центрифугирования по ГОСТ 31762-2012. Органолептическую оценку исследуемых объектов выполняли по ГОСТ 7631-2008 и нестандартными органолептическими методами, используя словесную характеристику признаков органолептических свойств и балльные шкалы 2), разработанные в ходе предварительных экспериментов в соответствии с рекомендациями Сафроновой Т. Балльная шкала органолептических свойств бульонов и паштетов из дальневосточных рыб
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