Raising the efficiency of fish farce production from under-used fish raw

Abstract

We test the technology of producing fish farce from ground fish muscle of giant grenadier (Albatrossia pectoralis) by preliminary heat treatment and salt curing with simultaneous dewatering. We provide a scientific basis to the influence of length of heat treatment and size of grinding on viscosity and adhesiveness of the farce system made of Giant grenadier (Albatrossia pectoralis). We found out that length of treating chunks of 1-5 grams each with live steam at a temperature of (100±2)°C should not exceed 2-3 minutes, and this should improve functional and technological properties of fish farce. We studied the influence of preliminary salt curing and simultaneous draining of liquid fraction on adhesiveness and viscosity of fish muscle of giant grenadier (Albatrossia pectoralis) depending on a degree of grinding. We found out that the reasonable time for salt curing of ground fish muscle of giant grenadier (Albatrossia pectoralis) and simultaneous draining for a sample with chunks of 1-5 grams each is a period of 15-20 minutes at room temperature (20±2)°C, during which the rheological properties reach their maximum. Based on obtained results, it seems perspective to produce fish farce from Giant grenadier (Albatrossia pectoralis) by live steam blanching and salt curing with simultaneous draining, which methods make it possible to produce farce systems with improved functional and technological properties and structure.