ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)

Structural and mechanical properties of forcemeat systems based on hydrobionts and poultry of mechanical separation

Abstract
The article presents the results of the determination of the structural and mechanical properties of one component forcemeats, model systems and combined products based on hydrobionts and poultry of mechanical separation. The authors found out that forcemeat produced from mechanical separation poultry has low shaping ability compared to the forcemeats produced using raw materials of aquatic origin (humpback salmon, navaga, greenling). As for the latter, humpback salmon forcemeat has the best shaping ability. Forcemeats produced from navaga and greenling have satisfactory structural and mechanical properties. Combining raw materials of aquatic origin and poultry of mechanical separation makes it possible to increase relative biological value of the final products. However, introduction of poultry of mechanical separation into fish forcemeats reduces the shaping ability of the obtained combined forcemeat mixtures sufficiently. To enhance their structural and mechanical properties the authors suggested including dried luminaria into their composition. The authors point out that all forcemeat mixtures including 3–5% of dried luminariahave optimum values of water-binding power. This, in its turn, promotes formation of the suitable structure. Introduction of 5% of dried luminaria into the combined mixtures helps reduce weight loss at thermal treatment by 33.3–45.6%. The authors showed that refrigerated storage of forcemeat mixtures which include 5% of dried luminaria for a month at −18°C helps reduce peak load on average by 19.8%, water-binding power – by 14.4%. But that has a negative effect on their shaping ability. The recommended shelf life of the developed forcemeat mixtures and semi-finished products produced on their basis should not exceed 30 days at −18°C.
Keywords
Poultry of mechanical separation, hydrobionts, combined products, structural and mechanical properties
REFERENCES
  1. Chernyshova O.V., Tsibizova M.E. Tekhnokhimicheskiy sostav i funktsionalʼno-tekhnologicheskie svoystva nedoispolʼzuemogo rybnogo syrʼya Volgo-Kaspiyskogo basseyna [Technochemical structure and functional and technological properties of underused fish raw materials of the volga-caspian basin]. Vestnik Astrakhanskogo gosudarstvennogo tekhnicheskogo universiteta. Seriya: Rybnoe khozyaystvo [Vestnik of Astrakhan State Technical University. Series: Fishing Industry], 2012, no. 2, pp. 189–194.
  2. Golikova E.N., Mukatova M.D., Kirichko N.A. Izuchenie vozmozhnosti izgotovleniya farsha tipa “surimiˮ iz nedoispolʼzuemykh malomernykh bioresursov Volgo-Kaspiyskogo regiona [Study of the possibility to produce mince like “surimi” from underutilized and undersized bioresources of the Volga-Caspian region]. Vestnik Astrahanskogo gosudarstvennogo tekhnicheskogo universiteta. Seriya: Rybnoe hozyaystvo [Vestnik of Astrakhan State Technical University. Series: Fishing Industry], 2011, no. 1, pp. 103–109.
  3. Sayapina T.A., Chupikova E.S., Boyarkina L.G. Razmerno-massovyy i khimicheskiy sostav nekotorykh vidov mezopelagicheskikh ryb [Size, weight and chemical composition of some mesopelagic fish species]. Izvestiya TINRO (Tihookeanskogo nauchno-issledovatelʼskogo rybohozyajstvennogo centra) [Izvestiya TINRO], 2008, vol. 152, pp. 329–334.
  4. Gladyshev M.I. Nezamenimye polinenasyshchennye zhirnye kisloty i ikh pishchevye istochniki dlya cheloveka [Essential polyunsaturated fatty acids and their food sources for people]. Journal of Siberian Federal University. Biology, 2012, no. 4, pp. 352–386.
  5. Abbas K.A, Mohamed A., Jamilah B. Fatty acids in fish and beef and their nutritional values: a review. Journal of Food, Agriculture and Environment, 2009, vol. 7, no. 3-4, pp. 37–42.
  6. Studentsova N.A. Funktsionalʼnye produkty pitaniya iz gidrobiontov [Functional food products based on hydrobionts]. Pishchevaya promyshlennostʼ [Food Processing Industry], 2003, no. 11, pp. 80–81.
  7. Golubkina N.A., Zhilkin A.A., Zaytsev V.F., Spiridonova E.S. Nakoplenie selena v vodnykh organizmakh Kaspiyskogo morya [Accumulation of selenium in aquatic organisms of the Caspian Sea]. Vestnik Astrahanskogo gosudarstvennogo tekhnicheskogo universiteta. Seriya: Rybnoe khozyaystvo [Vestnik of Astrakhan State Technical University. Series: Fishing Industry], 2012, no. 1, pp. 129–132.
  8. Dvoryaninova O.P. Rasshirenie assortimenta ryboproduktov na osnove farsha: optimizatsiya syrʼevykh kombinatsiy, svoystva i usovershenstvovannye tekhnologii [Extension of fish product line based on forcemeat: improvement of raw material combinations, properties and advanced technologies]. Tekhnologii pishchevoy i pererabatyvayushchey promyshlennosti APK – produkty zdorovogo pitaniya [Food and Processing Industry Technologies in Industrial Agriculture – Healthy Foods], 2014, no 1, pp. 32–42.
  9. Boytsova T.M., Prokopets Zh.G. Modelirovanie sbalansirovannyh produktov na osnove rybnogo farsha [Modelling of balanced products based on fish forcemeat]. Izvestiya TINRO (Tihookeanskogo nauchno-issledovatelʼskogo rybohozyajstvennogo centra) [Izvestiya TINRO], 1999, vol. 125, pp. 338.
  10. Zharinov A.I., Yevtikhov P.N., Kuznetsova T.G., Marushina S.A Fermentnaya modifikatsiya svoystv myasa kur-nesushek [Enzymatic modification of laying hen meat properties]. Myasnaya industriya [Meat Industry], 2002, no. 12, pp. 12–13.
  11. Motovilov O.K., Morozov A.I., Gergardt O.S. Ispolʼzovanie kedrovogo zhmykha v tekhnologii kolbasnykh izdeliy iz myasa kur mekhanicheskoy obvalki: otsenka kachestva [Using of cedar oil-cake in the technology of mechanically rolled chicken sausage: quality assessment]. Novye tekhnologii [New Technologies], 2010, no. 4, pp. 38–41.
  12. Rekhina, N.I., Agapova S.A., Terebkova I.V. Ob opredelenii vlagouderzhivayushchey sposobnosti rybnogo farsha [About the determination of fish forcemeat water-retention capacity]. Rybnoe khozyaystvo [Fisheries], 1972, no. 5, pp. 67–68.
  13. Maslova G.V. Teoriya i praktika sozdaniya kompleksa ratsionalʼnykh resursosberegayushchikh tekhnologiy gidrobiontov. Diss. dokt. tekhn. nauk [Theory and practice of the development of the sustainable hydrobiont technologies system saving resources. Dr. eng. sci. diss.]. Moscow, 2002. 497 p.
  14. Rambeza, E.F., Rekhina N.I. Vliyanie khimicheskogo sostava myasa ryby na kachestvo i sroki khraneniya pishchevogo morozhenogo rybnogo farsha [Effect of fish chemical composition on the quality and shelf life of the frozen fish forcemeat]. Rybnoe khozyaystvo [Fisheries], 1980, no. 3, pp. 66–68.
  15. Litvinova E.V., Bolʼshakova L.S., Kobzeva S.Yu., Kiseleva M.V. Razrabotka tekhnologicheskikh parametrov podgotovki syrya dlya proizvodstva kombinirovannykh farshey s laminariey [Development of the technological parameters of raw material preparation for production of combined forcemeats with laminaria]. Tekhnika i tekhnologiya pishchevykh proizvodstv [Food Processing: Techniques and Technology], 2011, no. 3, pp. 67–70.
  16. Prokopets Zh.G. Obosnovanie i razrabotka tekhnologii produktov iz gidrobiontov s reguliruemoy pishchevoy tsennostʼyu. Diss. kand. tekhn. nauk [Reasoning and development of the hydrobiont-based food production technology with set nutritional value. Cand. eng. sci. diss.]. Vladivostok, 2002. 180 p.
  17. Agunova L.V. Analiz proizvodstva myasnykh produktov funktsionalʼnogo naznacheniya dlya korrektsii yododefitsitnykh sostoyaniy [Analysis of the production of functional use meat products for iodine-deficient condition correction]. Vostochno-Evropeyskiy zhurnal peredovykh tekhnologiy [Eastern-European Journal of Enterprise Technologies], 2015, vol. 2, no. 10(74), pp. 9–14. DOI: 10.15587/1729-4061.2015.39693.
  18. Vitman M.A., Pilipenko T.V. Ispolʼzovanie biologicheski aktivnykh dobavok k pishche dlya profilaktiki yoddefitsitnykh zabolevaniy [Using biologically active food supplements for prevention of disorders caused by iodine deficiency]. Voprosy pitaniya [Problems of Nutrition], 2015, vol. 84, no. 5, pp. 28.
  19. Obluchinskaya Ye.D. Sravnitelʼnoe issledovanie burykh vodorosley Barentseva morya [Comparative chemical composition of the Barents Sea brown algae]. Prikladnaya biokhimiya i mikrobiologiya [Applied Biochemistry and Microbiology], 2008, vol. 44, no. 3, pp. 337–342. DOI: 10.1134/S0003683808030149.
How to quote?
About journal

Download
Contents
Abstract
Keywords
References