Химический состав сушеной пищевой продукции из кожи кальмара «КальмаKS»

Abstract

Proteins are structure-forming agents most widely used in food technology. The most abundant protein in nature is collagen. Squid skin is remarkable for the high content of collagen. Taking into account a considerable stock of squid, the development of collagen-containing produce with the prospect of its usage in making moldings, presents itself as a promising field of research. Squid skin is known to be characterized by high biological value – it contains well-assimilated proteins, lipids, microelements and vitamins. Presumably, the usage of the like additive will make it possible both to stabilize the structural-mechanical properties of products and to enhance their biological value. A developed by the authors technology of producing a dried product “KalmaKS” from squid tegumental tissue implies drying the skin followed and grinding it to a powder. “KalmaKS” is a pulverized product with pleasant taste, colour and fragrance. The skin of the Commander Islands squid Berryteuthis magister (Berry, 1913) is the most numerous representative of Gonatidae squid family in the North Pacific and one of the few molluscs cephalopoda caught by the fishing companies in the Russian Federation and used as a raw material. The objective of the research was to envisage the perspectives of using a dried food product “KalmaKS” from squid skin in food technologies. For this purpose the chemical composition of “KalmaKS” was studied. The chemical composition of the dried food product from the skin of the Commander Islands squid is rich in protein and polycomponents. Mass fraction of protein in the developed product reaches 80.8%. The amount of lipids comes to 7.0%, mineral substances – 6.1%. It is demonstrated that the dried food product from squid skin is remarkable for the considerable amount of collagen (18.654%). It is proved that the food product from squid skin contains all the essential amino acids; at the same time, it is ascertained that the amino acid composition is not balanced. Among the nonessential acids, glycine (18.46 g per 100 g of the product) and proline (9.74 g per 100 g of the product) have the largest mass fraction. It has been inferred that the food product from squid skin can be used as a dresser to enrich food products, as well as an organic structure-regulating agent.