Аннотация

Жевательный мармелад – это яркое и вкусное лакомство, которое пользуется спросом у детей. Желатин из кожи скумбрии (Scomberomorus commersonii) обладает хорошими питательными свойствами и может способствовать увеличению содержания белка в жевательном мармеладе. Описали потребительскую привлекательность, пищевую ценность и качество жевательного мармелада с желатином из кожи скумбрии и 8 натуральными ароматизаторами: мед, финиковый сок, оливковое масло, соевое молоко, козье молоко, виноградный сок, авокадо и тыква.
Желатин экстрагировали из кожи скумбрии (S. commersonii). Качество мармелада оценивали по содержанию влаги, золы, жира, белка и наличию бактерий. Органолептическая оценка заключалась в проведении гедонического теста: десять экспертов оценили все образцы как приемлемые по внешнему виду, запаху, вкусу и текстуре.
Средний балл по каждому критерию составил 7,0 из 9,0. Оптимальным по составу оказался образец с соевым молоком: содержание влаги составило 9,76 ± 0,70 %, золы – 0,21 ± 0,02 %, белка – 16,20 ± 0,37 %, жира – 2,32 ± 0,50 %, углеводов – 51,61 ± 0,80 %, редуцирующего сахара – 0,14 ± 0,01 %. В образцах не обнаружены Salmonella sp. или Escherichia coli; общее количество бактерий составило 1×10² колоний на 1 г.
Жевательный мармелад с желатином из кожи скумбрии оказался богат белком, продемонстрировал хорошие органолептические свойства и соответствовал государственному стандарту, принятому в Индонезии для данного типа пищевых продуктов.

Ключевые слова

Желатин, халяльный желатин, желейные конфеты, пищевая ценность, качество, кожа скумбрии, Scomberomorus commersonii

ФИНАНСИРОВАНИЕ

Исследование было поддержано Программой обязательных исследований по схеме PNBP для преподавателей Университета Ламбунг Мангкурат в 2021 финансовом году (основной кластер), договор № 010.49/UN 8.2/PL/2021.

СПИСОК ЛИТЕРАТУРЫ

1. Said NS, Sarbon NM. Response surface methodology (RSM) of chicken skin gelatin based composite films with rice starch and curcumin incorporation. Polymer Testing. 2020;81:106161. https://doi.org/10.1016/j.polymertesting.2019.106161
2. Xiong Y, Kamboj M, Ajlouni S, Fang Z. Incorporation of salmon bone gelatine with chitosan, gallic acid and clove oil as edible coating for the cold storage of fresh salmon fillet. Food Control. 2021;125:107994. https://doi.org/10.1016/j.foodcont.2021.107994
3. Voroshilin RA, Kurbanova MG, Ostapova EV, Makhambetov EM, Petrov AN, Khelef MEA. Effect of gelatin drying methods on its amphiphilicity. Foods and Raw Materials. 2022;10(2):252–261. https://doi.org/10.21603/2308-4057-2022-2-534
4. Efe N, Bielejewski M, Tritt-Goc J, Mert B, Oztop MH. NMR relaxometry study of gelatin based low-calorie soft candies. Molecular Physics. 2019;117(7–8):1034–1045. https://doi.org/10.1080/00268976.2018.1564392
5. Firdaus F, Kresnanto VA, Fajrianto F. Variation of sucrose content as sweetener in nutraceutical formulation of gummy candies yellow passion fruit juice (Passiflora edulis var. flavicarpa). Teknoin. 2014;20(4):1–13.
6. Matulyte I, Marksa M, Bernatoniene J. Development of innovative chewable gel tablets containing nutmeg essential oil microcapsules and their physical properties evaluation. Pharmaceutics. 2021;13(6):873. https://doi.org/10.3390/pharmaceutics13060873
7. Ali MR, Mohamed RM, Abedelmaksoud TG. Functional strawberry and red beetroot jelly candies rich in fibers and phenolic compounds. Food Systems. 2021;4(2):82–88. https://doi.org/10.21323/2618-9771-2021-4-1-82-88
8. Sachlan PAAU, Mandey LC, Langi TM. Organoleptic properties of kuini mango (Mangifera odorata Griff) jelly candy with different concentration of glucose syrup and gelatine. Agricultural Technology Journal. 2019;10(2):113–118. https://doi.org/10.35791/jteta.10.2.2019.29121
9. Kim EH-J, Paredes D, Motoi L, Eckert M, Wadamori Y, Tartaglia J, et al. Subthreshold chemesthetic stimulation can enhance flavor lastingness of a soft chewable candy. Food Research International. 2021;140:109883. https://doi.org/10.1016/j.foodres.2020.109883
10. Yanchenko EV, Volkova GS, Kuksova EV, Virchenko II, Yanchenko AV, Serba EM, et al. Chemical composition and sensory profile of sauerkraut from different cabbage hybrids. Food Processing: Techniques and Technology. 2023;53(1):131–139. (In Russ.). https://doi.org/10.21603/2074-9414-2023-1-2420; https://elibrary.ru/FOEDXY
11. Kia EM, Ghaderzadeh S, Langroodi AM, Ghasempour Z, Ehsani A. Red beet extract usage in gelatin/gellan based gummy candy formulation introducing Salix aegyptiaca distillate as a flavouring agent. Journal of Food Science and Technology. 2020;57:3355–3362. https://doi.org/10.1007/s13197-020-04368-8
12. Rahmawati H, Pranoto Y. Physico-chemical of gelatin extracted from fresh and dry swamp ell and catfish skin. Fish Scientiae. 2012;2(3):18–30. https://doi.org/10.20527/fs.v2i3.1148
13. Eletra Y, Susilawati, Astuti S. The effect of gelatin concentration on sensory characteristic of goat milk jelly candy. Jurnal Teknologi and Industri Hasil Pertanian. 2013;18(2):185–195. (In Indonesian).
14. Official methods of analysis. 18th ed. Washington: Association of Official Analytical Chemists; 2005.
15. Salanggon AM, Hanifah H, Tanod WA, Hermawan R. ALT bacteria and mold of wet noodles squid with different storage times. Kauderni: Journal of Fisheries, Marine, and Aquatic Science. 2020;2(1):45–51. https://doi.org/10.47384/kauderni.v2i1.28
16. Hussein MA, Merwad AMA, Elabbasy MT, Suelam IIA, Abdelwahab AM, Taha MA. Prevalence of enterotoxigenic Staphylococcus aureus and shiga toxin producing Escherichia coli in fish in Egypt: Quality parameters and public health hazard. Vector-Borne and Zoonotic Diseases. 2018;19(4). https://doi.org/10.1089/vbz.2018.2346
17. Akbar MY, Diansyah G, dan Isnaini. Detection of Salmonella sp. contamination in anchovy (Stolephorus spp.) as fisheries product in Sungsang Waters Banyuasin District South Sumatera. Maspari Journal. 2016;8(1):25–30. (In Indonesian).
18. Viji P, Phannendra TS, Jesmi D, Rao BM, Das PHD, George N. Functional and antioxidant properties of gelatin hydrolysates prepared from skin and scale of sole fish. Journal of Aquatic Food Product Technology. 2019;28(10):976–986. https://doi.org/10.1080/10498850.2019.1672845
19. Ismail N, Abdullah HZ. The extraction of gelatin from black tilapia fish skins with different acid concentration. Journal of Physics: Conference Series. 2019;1150:012041. https://doi.org/10.1088/1742-6596/1150/1/012041
20. Edible gelatin. Rome: Food and Agriculture Organization; 2004.
21. Gelatin handbook. Iowa: Gelatin Manufacturers Institute of America; 2019. 26 p.
22. Esfahani R, Jafari SM, Jafarpour A, Dehnad D. Loading of fish oil into nanocarriers prepared through gelatin-gum Arabic complexation. Food Hydrocolloids. 2019;90:291–298. https://doi.org/10.1016/j.foodhyd.2018.12.044
23. Zarubin NYu, Kharenko EN, Bredikhina OV, Arkhipov LO, Zolotarev KV, Mikhailov AN, et al. Application of the Gadidae fish processing waste for food grade gelatin production. Marine Drugs. 2021;19(8):455. https://doi.org/10.3390/md19080455
24. Gunawan F, Suptijah P, Uju U. Extraction and characterization of mackerel (Scomberomorus commersonii) skin gelatin from Bangka Belitung Islands Province. Jurnal Pengolahan Hasil Perikanan Indonesia. 2017;20(3):568–581. https://doi.org/10.17844/jphpi.v20i3.19814 (In Indonesian).
25. Sergev AI, Kalinina IG, Shilkina NG, Barashkova II, Gradova MA, Motyakin MV, et al. Effect of elevated storage temperatures on the physicochemical and sensory properties of apple puree. Food Processing: Techniques and Technology. 2023;53(2):259–271. (In Russ.). https://doi.org/10.21603/2074-9414-2023-2-2430; https://elibrary.ru/SDZLSC
26. Burapalit K, Kitsawad K, Tipvarakarnkoon T. Physicochemical and sensory properties of juice from different types of date. Food and Applied Bioscience Journal. 2020;8(2):40–52.
27. Jeon J-E, Lee L-I. Effects of adding green grape juice on quality characteristics of konjak jelly. Journal of the Korean Society of Food Culture. 2019;34(5):629–636. https://doi.org/10.7318/KJFC/2019.34.5.629
28. Charoenphun N. A study of optimum formula for healthy Thai jelly sugar candy production. Walailak Journal of Science and Technology. 2021;18(15):9655. https://doi.org/10.48048/wjst.2021.9655
29. Garcia F, Davidov-Pardo G. Recent advances in the use of edible coatings for preservation of avocados: A review. Journal of Food Science. 2021;88(1):6–15. https://doi.org/10.1111/1750-3841.15540
30. Zine-eddine Y, Zinelabidine LH, Kzaiber F, Oussama A, Boutoial K. Analysis of acceptance and factors affecting the consumption of goat's milk in Morocco. Small Ruminant Research. 2021;197:106338. https://doi.org/10.1016/j.smallrumres.2021.106338
31. Znamirowska A, Kalicka D, Pawlos M, Szajnar K. Quality of yoghurts from goat's milk enriched with magnesium chloride. Journal of Microbiology, Biotechnology and Food Sciences. 2015;4(4):369–372. https://doi.org/10.15414/jmbfs.2015.4.4.369-372
32. Cervantes-Paz B, Yahia EM. Avocado oil: Production and market demand, bioactive components, implications in health, and tendencies and potential uses. Comprehensive Reviews in Food Science and Food Safety. 2021;20(4):4120–4158. https://doi.org/10.1111/1541-4337.12784
33. Bermúdez-Oria A, Rodríguez-Gutiérrez G, Rubio-Senent F, Fernández-Prior Á, Fernández-Bolaños J. Effect of edible pectin-fish gelatin films containing the olive antioxidants hydroxytyrosol and 3,4-dihydroxyphenylglycol on beef meat during refrigerated storage. Meat Science. 2018;148:213–218. https://doi.org/10.1016/j.meatsci.2018.07.003
34. Purbasari D. Application of the foam-mat drying method in processing of instant soybean milk powder. Jurnal Agroteknologi. 2019;13(01):52–61. https://doi.org/10.19184/j-agt.v13i01.9253 (In Indonesian).
35. de Oliveira AH, Mata MERMC, Mauri F, Duarte MEM, Pasquali M, Lisboa HM. Influence of spray drying conditions on the properties of whole goat milk. Drying Technology. 2020;39(6):726–737. https://doi.org/10.1080/07373937.2020.1714647
36. Nemo R, Bacha K. Microbial quality, physicochemical characteristics, proximate analysis, and antimicrobial activities of honey from Anfilo district. Food Bioscience. 2021;42:101132. https://doi.org/10.1016/j.fbio.2021.101132
37. Ahmed IAM, Özcan MM, Juhaimi FA, Babiker EFE, Ghafoor K, Banjanin T, et al. Chemical composition, bioactive compounds, mineral contents, and fatty acid composition of pomace powder of different grape varieties. Journal of Food Processing and Preservation. 2019;44(7):e14539. https://doi.org/10.1111/jfpp.14539
38. García-Vargas MC, Contreras MM, Gómez-Cruz I, Romero-García JM, Castro E. Avocado-derived biomass: Chemical composition and antioxidant potential. Proceedings. 2021;70(1):100. https://doi.org/10.3390/foods_2020-07750
39. Mardiah, Fitrilia T, Widowati S, Andini SF. Proximate composition of three varieties of pumpkin flour (Cucurbita sp.). Jurnal Agroindustri Halal. 2020;6(1):97–104. https://doi.org/10.30997/jah.v6i1.2679 (In Indonesian).
40. Meilianti, Aznury M, Yuniar, Sofia, Farhan I, Agustina L. Characterization of red beetroot soft jelly candy with guava extract and gel colloid added. Journal of Physics Conference Series. 2020;1500:012053. https://doi.org/10.1088/1742-6596/1500/1/012053
41. Nurwantoro N, Susanti S, Rizqiati H. Yield, ash content, fat content, and total yeast kefir goat milk powder with different drying methods. Proceedings of the National Seminar on Sustainable Development of Rural Resources and Local Wisdom IX. Banyumas: Universitas Jenderal Soedirman; 2019. p. 297.
42. Satria RR, Ubaidillah U, Imaduddin F. Analytical approach of a pure flow mode serpentine path rotary magnetorheological damper. Actuators. 2020;9(3):56. https://doi.org/10.3390/act9030056
43. Gamba RR, Koyanagi T, Peláez AL, de Antoni G, Enomoto T. Changes in microbiota during multiple fermentation of kefir in different sugar solutions revealed by high-throughput sequencing. Current Microbiology. 2021;78:2406–2413. https://doi.org/10.1007/s00284-021-02501-0
44. Liu K, Chen Y-Y, Zha X-Q, Li Q-M, Pan L-H, Luo J-P. Research progress on polysaccharide/protein hydrogels: Preparation method, functional property and application as delivery systems for bioactive ingredients. Food Research International. 2021;147:110542. https://doi.org/10.1016/j.foodres.2021.110542
45. Garusti, Yogi YA, Nurindah N. Analysis of tanjung sugar quality of three sugarcane varieties. Jurnal Littri. 2019;25(2):91–99. https://doi.org/10.21082/jlittri.v25n2.2019.91-99 (In Indonesian).
46. Irfianti A, Sunarharum WB. Exploration of chemical physical characteristics and the component of sugar at garifta mango (Mangifera indica). Jurnal Pangan dan Agroindustri. 2019;7(2):47–52. https://doi.org/10.21776/ub.jpa.2019.007.02.5 (In Indonesian).
47. Balakrishnan P, Sreekala MS, Geethamma VG, Kalarikkal N, Kokol V, Volova T, et al. Physicochemical, mechanical, barrier and antibacterial properties of starch nanocomposites crosslinked with pre-oxidised sucrose. Industrial Crops and Products. 2019;130:398–408. https://doi.org/10.1016/j.indcrop.2019.01.007
48. Handayani DS, Pranoto, Saputra DA, Marliyana SD. Antibacterial activity of polyeugenol against Staphylococcus aureus and Escherichia coli. IOP Conference Series: Materials Science and Engineering. 2018;578:012061. https://doi.org/10.1088/1757-899X/578/1/012061