Use of aromatic root vegetables in the technology of freshwater fish preserves

Authors

  • Nataliia Holembovska National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of technology of meat, fish and marine products, Polkovnika Potekhina, str. 16, Kyiv, 02163, Ukraine, Tel.: +38(096)206-62-76 https://orcid.org/0000-0001-8159-4020
  • Liudmyla Tyshchenko National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of technology of meat, fish and marine products, Polkovnika Potekhina, str. 16, Kyiv, 03040, Ukraine, Tel.: +38(097)103-00-73 https://orcid.org/0000-0002-3609-0920
  • Nataliia Slobodyanyuk National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products Department of technology of meat, fish and marine products, Polkovnyka Potekhina, str. 16, Kyiv, 03040, Ukraine, Tel.: +38(098)2768508 https://orcid.org/0000-0002-7724-2919
  • Valentyna Israelian National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of technology of meat, fish and marine products, Polkovnyka Potiekhina Str., 16, Kyiv, 03040, Ukraine, Tel.: +38(096)7240399 https://orcid.org/0000-0002-7242-3227
  • Yuliya Kryzhova National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of technology of meat, fish and marine products, Polkovnika Potekhina, Str. 16, Kyiv, 03041, Ukraine, Tel.: +38(093)0370077 https://orcid.org/0000-0003-1165-8898
  • Anastasia Ivaniuta National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of technology of meat, fish and marine products, Polkovnyka Potiekhina Str., 16, Kyiv, 03040, Ukraine, Tel.: +38(096)879-07-22 https://orcid.org/0000-0002-1770-5774
  • Оksana Pylypchuk National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of technology of meat, fish and marine products, Polkovnyka Potiekhina Str., 16, Kyiv, 03040, Ukraine, Tel.: +38(096)9612083 https://orcid.org/0000-0002-2757-6232
  • Alina Menchynska National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of technology of meat, fish and marine products, Polkovnyka Potiekhina Str., 16, 03040, Kyiv, Ukraine, Tel.: +38(097)6583888 https://orcid.org/0000-0001-8593-3325
  • Oksana Shtonda National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of technology of meat, fish and marine products, Polkovnika Potekhina, str. 16, Kyiv, 02163, Ukraine, Tel.: +38(050)140-66-57
  • Dmytro Nosevych National University of Life and Environmental Sciences of Ukraine, Faculty of Livestock Raising and Water Bioresources, Department of Milk and Meat Production Technologies department, Polkovnika Potekhina, str. 16, Kyiv, 03040, Ukraine, Tel.: +38(097)2698151

DOI:

https://doi.org/10.5219/1581

Keywords:

preserves, linseed oil, aromatic root vegetables, hydrobionts, polyunsaturated fatty acid

Abstract

The expediency of using freshwater fish and aromatic root vegetables in the technology of preserves has been substantiated. Based on the organoleptic analysis, the compatibility of freshwater fish and aromatic vegetables as part of preserves has been determined. The conditions for pretreatment of salted semi-finished products to ensure their maturation as part of preserves have been theoretically substantiated and experimentally determined. It has been found that pretreatment of freshwater fish flesh with 1.0% and 1.5% malic acid for 60 minutes provides soft, tender and juicy consistency, which corresponds to an organoleptic rating of 5 points. Changes in the fatty acid composition of preserves are mainly associated with an increase in the amount of polyunsaturated fatty acids that have been introduced with linseed oil, which is a positive factor. It has been found that, in comparison with the control sample, the level of all mineral elements in preserves with aromatic root vegetables is significantly increased, with fiber present, which indicates the expediency of introducing aromatic root vegetables into this product to enrich it with essential mineral and carbohydrate elements to obtain a high-value and healthy food product. Enriching the formulation of preserves made of freshwater fish with a variety of herbal additives increases their nutritional value and allows to get a product of high value enriched with such vital nutrients as carbohydrates, calcium, potassium, phosphorus, sulfur, sodium, magnesium, manganese, and iron. Aromatic root vegetables such as horseradish, parsley, and ginger have been found to exhibit antiseptic properties and delay the activity of microbial enzymes as they content phenol. Therefore, the use of aromatic root vegetables helps to inhibit the oxidation and hydrolysis of fats, which may be due to the presence of phenols in their composition.

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Published

2021-04-28

How to Cite

Holembovska, N. ., Tyshchenko, L. ., Slobodyanyuk, N. ., Israelian, V., Kryzhova, Y. ., Ivaniuta, A. ., Pylypchuk О. ., Menchynska, A. ., Shtonda, O. ., & Nosevych, D. . (2021). Use of aromatic root vegetables in the technology of freshwater fish preserves. Potravinarstvo Slovak Journal of Food Sciences, 15, 296–305. https://doi.org/10.5219/1581