Organoleptic Quality Characteristics Research of Sauces from Secondary Aquatic Biological Resources

Abstract

Currently, the use of concentrate sauces and semi-finished products based on broth from natural raw materials is relevant. When processing fish, it is rational to redirect the fish bones and scales to the sauces manufacture, since they have a high content of flavoring substances. The study aim is to develop descriptive organoleptic quality cha racteristics of sauce from secondary aquatic biological resources produced on the basis of silver carp bones and scales and carapace-containing raw materials of crawfish using modern biotechnological techniques. The recipe composition of the sauce includes fish bones and scales, carapace-containing raw materials of crawfish, the enzyme preparation “Alkalase 2.4 L FG”, carrots, onions, celery, bay leaf, salt, black pepper, guar gum. The re searchers identified the most significant identification sensory signs for the sauce, and built a descriptors panel; developed a descriptive scoring scale for evaluating organolep tic quality indicators of sauce from secondary aquatic biological resources; gave possible inconsistencies and a regulated reduction in the maximum organoleptic evaluation score of the sauce. A man run a qualimetric study of experimental samples considering the coef ficients of quality indicators significance; developed a reference sensory profile of sauce from secondary aquatic biological resources using the descriptor-profile method of tast ing analysis. The authors substantiated the sensory characteristics interrelation of the de veloped sauce with the chemical composition of the feedstock and production technology, with the glutamic and aspartic acids content in the fish scales of silver carp and the natural red pigment content in the shell of crawfish – astaxanthin. The obtained developments enable to run the organoleptic evaluation and quality control process of sauce products from secondary aquatic biological resources reliably and objectively, directly at the food industry enterprises.