Abstract
Aspects for the use of regional raw materials in ground food technology require further study of functional and technological properties to be able to predict them depending on the chemical composition of raw materials and processing methods. The aim of our research was to comparatively study the chemical composition, functional-technological, rheological properties of fish raw materials, and duck meat in terms of their possible compatibility in meat-containing products. The subject of our research was representatives of the regional aquaculture Carassius gibelio and Hypophthalmichthys molitrix, as well as the meat of Muscovy duck (Cairina moschata). It has been established that the nutritional value of freshwater aquaculture objects Carassius gibelio and Hypophthalmichthys molitrix is virtually identical in protein and fat content, making them interchangeable in terms of nutritional balance when developing the combined product. The ratio of protein and fat to water for duck meat is higher 3.54 – 4.88 times that of aquaculture, which can be used in the selection of components of the formulation of emulsified products, taking into account the nutrient balance. It has been confirmed that the addition of salt enhances water holding capacity, water binding capacity, and fat holding capacity. Water holding and water-binding capacities of minced fish are higher due to higher water levels, which, combined with the low-watering duck meat, can be predicted to create a forcemeat system with high functional-technological properties. The ability to emulsification and retain fat in the state of emulsion in minced duck meat has proved to be better, which when combined with fish minced meat can compensate for the ability to retain fat in the system of combined products. A combination of regional aquaculture with waterfowl meat will not only improve the functional and technological parameters of combined minced systems but also balance them by correcting the composition of proteins and fats.
Highlights
The problem of healthy nutrition is one of the most important issues facing society
It has been established that the nutritional value of freshwater aquaculture objects Carassius gibelio and Hypophthalmichthys molitrix is virtually identical in protein and fat content, making them interchangeable in terms of nutritional balance when developing the combined product
The ratio of protein and fat to water for duck meat is higher 3.54 – 4.88 times that of aquaculture, which can be used in the selection of components of the formulation of emulsified products, taking into account the nutrient balance
Summary
The problem of healthy nutrition is one of the most important issues facing society. Human health depends on the satisfaction of physiological needs for energy and nutrients (Gibney et al, 2009; Waterlander et al, 2018). Violation of dietary recommendations leads to the development of pathological conditions of the body, especially with prolonged deviation from a balanced diet (Hennig et al, 2018; Kimokoti and Millen, 2016). One of the reasons for the unfavorable conditions for human health is the lack of protein in the diet, which today is up to 30% for Ukrainians, especially for the protein of animal origin (Prokopenko, 2018). The main sources of animal protein are raw meat from slaughtering cattle and pigs. The volume of their production no longer meets the needs of the world population in protein and, in essential amino acids. The role of nutrition in influencing mechanisms involved in environmentally mediated diseases.
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