Production of partially prepared food and ready-cooked foods from the meat of Azov Sea clams

Abstract

The paper presents the results of studies of the technochemical composition and nutritional value of meat of four species of clams found in the Azov Sea: Anadara kagoshimensis (Tokunaga, 1906), Cerastoderma glaucum (Bruguière, 1789), Chamelea gallina (Linne, 1758) and Donax trunculus (Linnaeus, 1758). It is noted that almost the entire world catch, including aquaculture, is due to the use of shellfish for food and consumer demand for this group of marine invertebrates is stable, which is due to high organoleptic characteristics, nutritional value and low calorie content of their meat (250-350 kJ/100g). It was determined that the values of toxic elements in the clam meat did not exceed acceptable concentrations. A technological scheme for the production of boiled-frozen meat of burrowing mollusks has been developed, a brief description of the technological processes has been given, and the terms and conditions for storing the semi-finished product have been developed. An assortment of ready-cooked foods made from clam meat in various sauces and fillings was offered for tasting. Organoleptic evaluation of the samples revealed the preferences of the tasters, namely: the maximum scores were received by samples of chameleon in bechamel sauce (4.9±0.3) and donax stewed in wine sauce (4.8±0.3). The developed assortment can be offered for introduction into diets as a low-calorie delicacy product.