The use of secondary fish raw materials from silver carp in the technology of structuring agents

Authors

  • Anastasiia Ivaniuta The 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(096)879-07-22 https://orcid.org/0000-0002-1770-5774
  • Alina Menchynska The 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, 03040, Kyiv, Ukraine, Tel.: +38(097)6583888
  • Natalia Nesterenko Kyiv National University of Trade and Economics, Faculty of Trade and Marketing, Department of Commodity Science, Safety and Quality Management, Kioto Str., 19, Kyiv, 02156, Ukraine, Tel. +38(097)703-32-29 https://orcid.org/0000-0003-3003-0406
  • Nataliia Holembovska The 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
  • Viktor Yemtcev The 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(050)334 70 47
  • Yevheniia Marchyshyna The National University of Life and Environmental Sciences of Ukraine, Mechanical and Technological Faculty, Department of Occupational Safety аnd Environmental Engineering, Heroyiv Oborony Str., 12, studying building No 11, Kyiv, 03041, Ukraine Tel.:+38(098)344 48 37 https://orcid.org/0000-0001-8842-186X
  • Yuliya Kryzhova The 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
  • Elena Ochkolyas The 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.: +0973289968 https://orcid.org/0000-0002-8483-578X
  • Оksana Pylypchuk The 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(096)9612083 https://orcid.org/0000-0002-2757-6232
  • Valentyna Israelian The 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(096)7240399 https://orcid.org/0000-0002-7242-3227

DOI:

https://doi.org/10.5219/1626

Keywords:

secondary raw material, silver carp, structuring agent, physical indicator, chemical indicator, biological value

Abstract

The expediency and prospects of using secondary fish raw materials from silver carp in the structuring agents technology have been substantiated. The combination of secondary fish raw materials and seaweed with different mechanisms of gelation has a targeted effect on the organoleptic, structural-mechanical, and physicochemical properties of food products. Accordingly, the expediency of adding the Black Sea alga cystoseira (2%) to optimize the mineral composition of the structuring agents and increase their jelly-making properties was established. Using experimental studies and multicriteria optimization, the optimal ratio of secondary fish raw materials – 40%; water – 60% and rational heat treatment – 150 min, at a temperature of 85 – 100 °C has been determined. An analysis and comparison of various preservation methods have confirmed the expediency of using the freeze-drying method of drying fish broths for the production of structuring agents, which allows to preserve of the original properties of the product, biologically active substances, reduce the mass of the dried product and increase the shelf life of the structuring agents. The optimal storage conditions have been determined – the ready-made structuring agents were packed in three-layer paper kraft bags and stored in a cool dry place at a temperature of 22 ±2 °C and relative humidity of no more than 70% for 12 months. It was found that the physical and chemical indicators of the structuring agents depend on the features of the structure, amino acid composition of fish collagen. The presence of the overwhelming number of high-molecular-weight molecules in the composition of the structuring agents and the preservation of the native structure determine high indicators of dynamic viscosity, dissolution time, and strength. As a result of the research, it was revealed that the high protein content largely depends on the amount of collagen in the secondary fish raw material, which has a positive effect on the gelling properties of the product being created.

Downloads

Download data is not yet available.

References

Abdelhedi, О., Jridia, M., Nasria, R., Morab, L., Toldráb, F., Nasria, M. 2019. Rheological and structural properties of Hemiramphus far skin gelatin: Potential use as an active fish coating agent. Food Hydrocolloids, vol. 87, р. 331-341. https://doi.org/10.1016/j.foodhyd.2018.08.005

Andreev, M., Morozov, I. 2020. Influence of structuring agents of various nature on the rheological properties of gelatin food products based on secondary fish raw materials. KSTU News, vol. 57, p. 89-98.

Antipova, L., Akimbai, D., Storublevtsev, S. 2019. Fish gelatin in the technology of specialized food products. Science, nutrition and health, p. 98-102.

Antipova, L., Storublevtsev, S. 2016. Comparative properties of collagen proteins of fish and animal origin. VGU Bulletin, series: chemistry. biology. pharmacy, vol. 4, p. 37-41.

Baidalinova, L., Lyapustina, E. 2018. Isolation of natural protein structuring agents from collagen-containing secondary fish raw materials. Scientific journal “KSTU News”, vol. 51, p. 45-60.

Bekesheva, A. A. 2019. Development of technology and commodity assessment of sweet jellied dishes using fish gelatin : dissertation theses. Yekaterinburg, Russia : Astrakhan State Technical University, 181 p.

Bredikhina, O., Zarubin, N. 2019. Development of an integrated technology for processing organic waste from fish processing enterprises into collagen-containing hydrolysates for food purposes. VNIRO Works, vol. 176, p. 109-121. https://doi.org/10.36038/2307-3497-2019-176-109-121

DSTU 2284. 2010. Live fish. General technical requirements.

DSTU 7525. 2014 Drinking water. Quality control requirements and methods.

DSTU 8029. 2015 Fish and fish products. Methods for determining moisture.

DSTU 8030. 2015 Fish and fish products. Methods for the determination of protein substances.

DSTU 8718. 2017 Fish and fish products. Methods for the determination of ash and mineral impurities.

DSTU ISO 11885. 2005. Water quality. Determination of 33 elements by inductively coupled plasma atomic emission spectrometry.

Dzyuba, N. Zemlyakova, O. 2019. Review of modern methods of obtaining collagen hydrolysate from aquatic organisms. Scientific notes of V.I. Vernadsky TNU. Series: technical sciences, vol. 30, no. 3, p. 74-79. https://doi.org/10.32838/2663-5941/2019.3-2/14

GOST 11293. 2017. Gelatin. Technical requirements.

GOST 25183.3. 82. Photographic gelatin. Method for determining dissolution duration.

GOST 25183.4. 82. Photographic gelatin. Method for determining viscosity and viscosity drop.

GOST 31413. 2010. Algae, sea grasses and their products. Acceptance rules and sampling methods.

Hanani, Z. А. N. 2016. Gelatin. In Smithers, G. Encyclopedia of Food and Health, Reference Module in Food Science. Amsterdam, Netherland : Elsevier, р. 191-195. ISBN 978-0-08-100596-5. https://doi.org/10.1016/B978-0-12-384947-2.00347-0

Holembovska, N., Tyshchenko, L., Slobodyanyuk, N., Israelian, V., Kryzhova, Y., Ivaniuta, A., Pylypchuk, O., Menchynska, A., Shtonda, O., Nosevych, D. 2021. The use of aromatic root vegetables in technology of freshwater fish preserves. Potravinarstvo Slovak Journal of Food Sciences, vol. 15, no. 1, p. 296-305. https://doi.org/10.5219/1581

IPOSR. 2012. Industrial Property Office of Ukraine. Method for determining the transparency (turbidity) of gelatin products. Patent holders: Sydorenko, O., Ivanyuta, A., Romanenko R. Patent No.73282, 2012-25-09.

Kaklyugin, Y., Belousova, S. 2017. Features of technology and equipment for complex processing of fish raw materials. Scientific works of KubGTU, vol. 5, p. 272-280.

Kao, T. 2017. Physicochemical properties of gelatin from scales of the yellow-finned crucian carp Acanthopagrus latus (Sparus latus). Young scientist, vol. 9, no. 143, p. 122-125.

Kao, T. 2020. Fish skin as a source of edible gelatin. Young scientist, vol. 32, no. 322, p. 47-49.

Kao, T., Nguyen, T., Nguyen, V. 2014. Some aspects of the technology of obtaining gelatin from collagen-containing secondary fish resources. BSU Work, vol. 9, no.1, p. 23-32.

Karpenko, Y. V. 2019. Development of a technology of a balanced biological value of culinary jellied products from small-eyed grenadier : dissertation theses. Vladivostok, Russia : Moscow State University of Food Production, 156 p.

Makarenko, A., Mushtruk, M., Rudyk-Leuska, N., Kononenko, I., Shevchenko, P., Khyzhniak, M., Martseniuk, N., Glebova, J., Bazaeva, A., Khalturin, M. 2021. The study of the variability of morphobiological indicators of different size and weight groups of hybrid silver carp (Hypophthalmichthys spp.) as a promising direction of development of the fish processing industry. Potravinarstvo Slovak Journal of Food Sciences, vol. 15, no. 1, p. 181-191. https://doi.org/10.5219/1537

Makarov, A., Maksimenko, Y., Aleksanyan, I., Dyachenko, E. 2019. Development of rational drying regimes in the production of gelatin based on fish processing waste. Technologies of the food and processing industry of the agro-industrial complex - healthy food products, vol. 2, no. 28, p. 56-63.

Mezenova, N. Y. 2017. Development of a technology for a bioproduct for sports nutrition using biomodified collagen-containing fish raw materials : dissertation theses. Moscow, Russia : Kaliningrad State Technical University, 223 p.

Mezenova, O., Volkov, V., Hoeling, A., Merzel, T., Grimm, T., Mezenova, Y. 2018. Comparative assessment of hydrolysis methods for the production of protein products from collagen-containing fish raw materials and assessment of their quality. Scientific journal “KSTU News”, vol. 49, p. 126-144.

Mushtruk, M., Vasyliv, V., Slobodaniuk, N., Mukoid, R., Deviatko, O. 2020. Improvement of the Production Technology of Liquid Biofuel from Technical Fats and Oils. In Ivanov, V., Trojanowska, J., Machado, J., Liaposhchenko, O., Zajac, J., Pavlenko, I., Edl, M., Perakovic, D. Advances in Design, Simulation and Manufacturing IІI. Switzerland : Springer International Publishing, p. 377-386. ISBN 21954364-21954356. https://doi.org/10.1007/978-3-030-50491-5_36

Nesterenko, N., Orlova, N., Motuzka, Y., Ivanyuta, А., Menchynska, A. 2020. Biological value of protein of quick-frozen semi-finished products from cultivated mushrooms. International Journal of Food Science and Biotechnology. vol. 5, no. 4, p. 89-93.

Nikiforova, A. 2020. Review of methods for the rational processing of fish waste. Comprehensive research in the fishery industry: materials of the VI International Scientific and Technical Conference of Students, Postgraduates and Young Scientists. Vladivostok, p. 263-267.

Nikolaev, D., Dubrovin, S., Kuranova, L. 2016. Testing of the device “Food Checker” in the study of the rheological properties of a structured fish product, made with the use of gelatin. AGTU Bulletin, Series. Fishery, vol.4, p. 139-144.

Palamarchuk, I., Mushtruk, M., Suchenko, V., Dudchenko, V., Korets, L., Litvinenko, A., Deviatko, O., Ulianko, S., Slobodyanyuk, N. 2020. Modelling of the process of vybromechanical activation of plant raw material hydrolysis for pectin extraction. Potravinarstvo Slovak Journal of Food Sciences, vol. 14, no. 1, p. 239-246. https://doi.org/10.5219/1305

Palamarchuk, I., Mushtruk, M., Vasyliv, V., Zheplinska, M. 2019. Substantiation of regime parameters of vibrating conveyor infrared dryers. Potravinarstvo Slovak Journal of Food Sciences, vol. 13, no. 1, p. 751-758. https://doi.org/10.5219/1184

Postnov, G., Chervonyi, M., Maksymenko, A., Gulyi, O. Omelchenko, A., Apanasenko. 2018. Prospects for the use of technology for deep processing of pond fish. Equipment and technologies for food production, vol. 2, p. 59-65. https://doi.org/10.33274/2079-4827-2018-37-2-59-65

Shokina, Y., Kuchina, Y., Novozhilov, M., Popov, M., Shokin, G. 2020. Study of the rheological properties of gels based on broth made from stellate ray cartilage (Raja radiata) in the technology of natural fish culinary products – jellied fish, in jelly, fish gelatins and brawn. MGTU Bulletin, vol. 23, no. 3, p. 302-312. https://doi.org/10.21443/1560-9278-2020-23-3-302-312

Sorochan, O., Shtemenko, N. 2005. Methods of analysis of amino acids : scientific and methodological manual. Dnepropetrovsk, p. 60.

State Statistics Service of Ukraine. 2017. Available at: http: //www.ukrstat.gov.ua/operativ/operativ2017/rg/rg_u/arh_dvbr_reg_u.html.

Suchenko, Y., Suchenko, V., Mushtruk, M., Vasuliv, V., Boyko, Y. 2017. Changing the quality of ground meat for sausage products in the process of grinding. Eastern European Journal of Enterprise Technologies, vol. 4, no. 11, p. 56-63. https://doi.org/10.15587/1729-4061.2017.108876

Vorobiev, V., Nizhnikova, E. 2017. Research and application of fish scales in various industries. News of the Kaliningrad State Technical University, vol. 45. p. 147-159.

Yakubova, O. Bekesheva, A. 2018a. Substantiation of regulated indicators of the quality of edible fish gelatin. Food Industry, vol. 3, no. 4, p. 60-65. https://doi.org/10.29141/2500-1922-2018-3-4-7

Yakubova, O., Bekesheva, A. 2018b. Scientific substantiation of the physical properties of fish gelatin. AGTU Bulletin: Series. Fishery, vol. 2018, no. 3, p. 132-140. https://doi.org/10.24143/2073-5529-2017-3-132-140

Zarubin, N. Y. 2018. Development of product technology using a composition based on collagen hydrolysate from fish skin and plant components : dissertation theses. Moscow, Russia : Moscow State University of Food Production, 193 p.

Zarubin, N., Bredikhina, O., Semenov, G., Krasnova, I. 2016. Production of dry high-quality fish hydrolysates using vacuum freeze drying. AGTU Bulletin, Series: Fishery, vol. 3. p. 138-144.

Zheplinska, M., Mushtruk, M., Vasyliv, V., Deviatko, O. 2019. Investigation of the process of production of crafted beer with spicy and aromatic raw materials. Potravinarstvo Slovak Journal of Food Sciences, vol. 13, no. 1, p. 806-814. https://doi.org/10.5219/1183

Published

2021-06-28

How to Cite

Ivaniuta, A., Menchynska, A., Nesterenko, N., Holembovska, N., Yemtcev, V., Marchyshyna, Y., Kryzhova, Y. ., Ochkolyas, E., Pylypchuk О., & Israelian, V. (2021). The use of secondary fish raw materials from silver carp in the technology of structuring agents. Potravinarstvo Slovak Journal of Food Sciences, 15, 546–554. https://doi.org/10.5219/1626

Most read articles by the same author(s)