Innovative products with Palaemon adspersus shrimps
DOI:
https://doi.org/10.31617/tr.knute.2020(35)08Keywords:
Palaemon adspersus shrimp, shrimp powder concentrate, dumplings, fish sticks, technologyAbstract
Background. One of the areas of practical implementation of the concept of healthy nutrition and integrated use of small raw materials is the production of shrimp products Palaemon adspersus, which are common in the domestic waters of the Azov-Black Sea basin.
The aim of the work is qualimetric evaluation and substantiation of rational technologies of manufacturing innovative products with the addition of Palaemon adspersus shrimp.
Materials and methods. The object of study – shrimp Palaemon adspersus (coastal catch during September – October 2019, Lazurne, Kherson region) and model products with the addition of shrimp Palaemon adspersus: dry food concentrate (shrimp powder), semi-finished products (dumplings) and snack product (fish sticks). Model compositions (samples 1, 2, 3) of pelmeni and fish sticks were developed on the basis of Azov-Black Sea bull meat (protein content 18 %, fat – 1% according to SOU 15.2-37-37472282-787:2011 produced by BARK LLC), Berdyansk, Zaporozhye region).
Sampling and preparation of samples of Palaemon adspersus shrimp for the study was carried out in accordance with DSTU 7972:2015.
Qualimetric assessment of the quality of model innovative products with the addition of Palaemon adspersus shrimp was carried out using the method of determining the complex quality indicator by appearance, color, taste and smell, consistency and moisture content.
Results. We have developed technologies for innovative products with the addition of Palaemon adspersus shrimp: shrimp powder concentrate, fish sticks, dumplings. A qualimetric assessment of the quality of model samples was performed. The proposed model samples of innovative products with the addition of Palaemon adspersus shrimp are characterized by a balance of taste and aromatic properties and recipe composition, as evidenced by the high level of quality with a complex index for dumplings – 0.78, for fish sticks – 0.80.
Conclusion. The technology is substantiated and the qualimetric evaluation o innovative fish products with the addition of shrimp Palaemon adspersus is carried out: shrimp powder concentrate, dumplings, fish sticks.
It is established that model samples of pelmeni have a high level of quality with a complex index – 0.78, fish sticks – 0.80, which characterizes the balance of taste and aromatic properties and recipe composition of innovative products.
The proposed innovative products with the addition of Palaemon adspersus shrimp make it possible to expand the range of products with optimized amino acid and mineral composition for healthy nutrition, streamline the use and processing of Palaemon adspersus shrimp in the domestic Azov-Black Sea area.
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