Совершенствование технологии пищевого наполнителя из отходов переработки креветки

Abstract

The development of new technologies for the waste-free production of fishery products opens up new pos-sibilities for expanding the range of seafood products. One promising area in this respect, due to the significant volume of the market for shrimp, is deep processing. The waste generated during shrimp production can be used, for example, to produce a food filler for fish sausage products and other food products. This study presents the technological process of collecting shrimp antennae before heat treatment, the technological parameters for their drying at 70°C and an air flow rate of 0.1 meters per second, as well as their grinding. The results of the study show the yield of ground shrimp powder depending on the size of the particles, as well as the effect of pre-heating the antennae (cooking) on the process. The chemical composition of the powder from shrimp antennae, collected after defrosting and washing, was studied. It was characterized by a high protein content (34.4%) and mineral content (46.7%). The article develops a recipe for a food filler, containing shrimp broth and the powder from shrimp antennaes collected after defrosting, before heat treatment. A blend of refined vegetable oils is designed to act as the fatty phase of the filler. The ratios of the aqueous and oily phases of shrimp (70 : 30) and (75 : 25) and the mass fraction of shrimp antennae powder in the formulation (2,0%), allowing for a dense and elastic consistency are justified. Structural and mechanical studies on the obtained food filler are conducted using a texture analyzer. According to the results of this research, it can be concluded that this structured shrimp food filler is well-balanced and can be used in the production of a variety of molded fish products.