TECHNOLOGY FOR WASHED FISH MINCE OF THE OBJECTS OF AVAILABLE FISHERY IN THE VOLGA-CASPIAN BASIN

Abstract

Portion of freshwater species able to fishing beyond the TAC limits increases recently in the total volume of fishery in the Volga-Caspian basin. These species regarded as «other freshwater fish» are presented mainly by silver crucian carp Carassius gibelio and red eye Scardinius erythrophthalmus. These low-valuable species could be used for manufacturing of minced fish and various food products on this base. Technological properties of the raw fish and samples of unwashed, washed, and double-washed mince of these species are examined, both before and during storage. The technology of double-washing in water with 1 % food supplement Omfresh Plus (salt, dextrose, maltodextrin, mononatrium glutamate, and spice extract of lemon, cumin or rosemary) is developed in the innovation research laboratory of Food Biotechnology and Biologically Active Substances at Astrakhan State Technical University. For testing, two pilot batches of the minced red eye and silver crucian carp were manufactured by Astrakhan Fisheries Ltd. The output of edible mince after double-washing was 41.4 % for red eye and 41.0 % for silver crucian carp. Organoleptic, physical and chemical properties of the washed mince complied well with the requirements of GOST (state standard) R 55505-2013 «Frozen edible fish mince. Specifications». According to the standard, they are: water content 79.0–82.0 %, sodium chloride concentration 0.17–0.35 %, water retaining capacity > 50 %. After 7 months of cold storage at the temperature below –18 о C, the nitrogen ratio (volatile basic nitrogen relative to formally titrated nitrogen, VBN/FTN) in the minced fish exceeded 8 % that indicated a decrease of its quality, so the recommended storage time was adopted as 6 months. Effective viscosity of the minced fish changed insignificantly during the storage: from 2386.4 to 2443.2 Pa.s for red eye and from 1669.6 to 1775.2 Pa.s for crucian carp that meant that the samples have a stable consistency and are quite suitable for manufacturing of various molded food products. Recipes of molded dry-jerked sticks and boiled-smoked sausages are developed. These products were manufactured from the washed fish mince stored 6 months. According to their organoleptic, physical and chemical parameters, they corresponded to the standard requirements. So, the technology of washed mince of silver crucian carp and red eye is successfully tested in industrial conditions and can be recommended to fish-processing enterprises of the Volga-Caspian basin for rational usage of prospective objects of fishery in order to increase the release of food fish protein products.