Abstract
The water-holding ability and forms of connection in fish&plant semi-products were experimentally studied using derivatograph Q-1500 D by «МОМ» of Paulik-Paulik-Erdey system (Hungry). Using the methods of thermogravimetry methods in experimental samples was synchronously measured the temperature (Т), change of mass (TG), speed of temperature change (DTG) and change of thermal capacity (DТА). According to derivatograms the volume of the mass loss (Δm) and derivative change of DGT mass of the studied sample at correspondent temperature were determined. The thermal resistance of samples was assessed by the methods of thermogravimetry (by admissible mass loss that takes place at certain temperature) and differential-thermal analysis (by thermal effects that attend the chemical transformations of macromolecules, which intensity depends on temperature). According to the results of thermogravimetric and differential-thermal examination there was carried out the comparative characterization of the quantity of absorption- and capillary bound water in studied samples of fish&plant semi-products and also determined the value of activation energy of water molecules at different temperatures of water removing. The dependence of DTG samples was divided in peaks using Gauss distribution. According to the analysis of DTG peaks the quantity of osmotic- and absorption-bound water was determined in the samples of minces, produced on the base of complex of raw and preliminary thermally processed muscular, connective and bone tissues of Azov goby (Neogobius melanostomus). The received results give a possibility to understand better the structural changes that take place in the process of drying of fish&plant semi-products. They can be used for optimization of the process of drying of fish&plant semi-products and prognostication of their technological behavior in the different food systems and at storage.
Highlights
The great importance for food safety of the country is gained by technologies of complex and low-waste processing of accessible fish raw material
According to the results of thermogravimetric and differentia-thermal studies, there was carried out the comparative characteristic of quantity of absorption- and capillary bound moisture in experimental samples of fish&plants semi-products and determined the value of activation energy of water molecules at the different temperatures of moisture removal
That the binding energy of absorption-bound moisture of fish&plant semi-products depends on preliminary hydrothermal processing of fish raw material and use of vegetable raw material
Summary
The great importance for food safety of the country is gained by technologies of complex and low-waste processing of accessible fish raw material. The small Azov goby Neogobius melanostomus is for today the one of most numerous and accessible by cost objects of the fishery in Ukraine. This type of fish raw material is a source of valuable and assimilated protein and its tissues – of bioaccessible calcium that determines the expedience of its complex processing for production of food in the segment of social nutrition [1, 2]. The topical is an improvement of technologies and properties of health-improving food products on the base of fish and vegetable raw material, especially the dry polyfunctional semi-products on the base of complex of muscular, connective and bone tissues of Azov goby (Neogobius melanostomus) for the wide assortment of culinary products, bakery, snack products, concentrated sauces, dry breakfasts, dinner products, dry shaped products. The determination of the features of moisture status in fish&plant semi-products on the base of raw and blanched Azov goby (gutted, headless) using the vegetable ingredients by the method of thermogravimetric analysis gives a possibility to ground the structural changes of the water, determine the dehydration duration and realize the influence on the food systems behavior at storage
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