Development of new culinary products derived from black sea grey mullet

Abstract

The increasing in tourist flow to the Republic of Crimea, as well as the acceleration of the pace of life of the population led to an increase in demand for finished fish culinary products. In this regard, there is a need to create a new fish culinary product of long-term storage from the raw materials of the Azov-Black Sea basin. The Black Sea mullet (Mugil cephalus) was chosen as fish raw material, the catch volume of which has been steadily increasing in recent years. Sous-vide technology - is a progressive technology, which is characterized by low-temperature modes of heat treatment, resulting in a product with unique organoleptic characteristics that are superior to traditional types of processing of fish raw materials. Fish and vegetables prepared using the sous-vide technology are distinguished by tenderness and juiciness, the aroma of the finished dish is enhanced. During the development of new product technology, the optimal technological parameters (temperature and process duration) were determined for heat treatment of fish fillet in vacuum based on mathematical modeling. The research was carried out on the equipment of the sector of technologies of processing of water biological resources of the department "Kerchenskiy" of the Azov-Black Sea branch of Russian Federal Research Institute of Fisheries and Oceanography. Heat treatment of samples was carried out in a water bath of LB-63 according to the plan of an experiment in the range from 55 to 70 ? with lasting from 15 to 30 min. For packing of a product the vacuum device Solis Vac Premium was used. A regression model was constructed consisting of the objective function determined by the microbiological index QMAFAnM. The software "STATGRAPHICS Plus Version 5.0" was used to plan the experiment and determine the optimal technological parameters of the fish culinary product..