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.
References
Ogljad rybnogo rynku Ukrai’ny za 2019 rik [Review of the fish market of Ukraine for 2019]. Retrieved from http://uifsa.ua/uk/news/news-of-ukraine/overview-of-the-fish-market-of-ukraine-in-2019 [in Ukrainian].
Sydorenko, O., Bolila, N., & Petrova, O. (2018). Directions And Prospects For Scientific Research In The Field Of Fishery Farming. Proceedings of the XXI IGWT Symposium. (pp. 83-84). Rome and Gaeta, Italy [in English].
Sydorenko, O., Donchevska, R., & Petrova, O. (2018). Status and prospects for the shrimp market. Commodity science – traditions and actuality, 258-269. Varna: University of economics [in English].
Sydorenko, O., Petrova, O., & Ivanjuta, A. (2018). Krevetka Palaemon adspersus: racional’ni naprjamy pererobky [Shrimp Palaemon adspersus: rational directions of processing]. Mizhnarodnyj naukovo-praktychnyj zhurnal "Tovary i rynky" – International Scientific and Practical Journal "Commodities and Markets", 4 (28), 94-104. DOI:https://doi.org/10.31617/tr.knute.2018(28)09 [in Ukrainian].
Abramova, L. S. (2005). Polikomponentnye produkty pitanija na osnove rybnogo syr’ja [Multicomponent food products based on fish raw materials]. Moscow: VNIRO [in Russian].
Dobrobabina, L. B., Kushnirenko, N. M., & Zinchenko, V. I. (2001). Rozrobka parametriv teplovoi’ obrobky napivkonservantiv iz moreproduktiv [Development of parameters of heat treatment of semi-preservatives from seafood]. Harchova nauka i tehnologija – Food science and technology, 4, 101-103. Retrieved fromhttp://nbuv.gov.ua/UJRN/Khnit_2011_4_36 [in Ukrainian].
Lebs’ka, T. K., & Kozlova, S. L. (2010). Vyznachennja biologichnoi’ cinnosti bilka farshevyh vyrobiv iz gidrobiontiv [Determination of the biological value of protein of minced meat products from aquatic organisms]. Progresyvni tehnika ta tehnologii’ harchovyh vyrobnyctv restorannogo gospodarstva i torgivli – Advanced techniques and technologies of food production, restaurant business and trade. (Issue 1), (pp. 300-308). Retrieved from http://nbuv.gov.ua/UJRN/Pt_2010_1_53 [in Ukrainian].
Prytul’s’ka, N. V., & Fedorova, D. V. (2017). Resursozberigajucha tehnologija suhyh rybo-roslynnyh napivfabrykativ [Resource-saving technology of dry fish and vegetable semi-finished products]. Visnyk L’vivs’kogo torgovel’no-ekonomichnogo universytetu. Serija: Tehnichni nauky – Bulletin of Lviv University of Trade and Economics. Series: Technical Sciences, 18, 65-71 [in Ukrainian].
Rudavs’ka, G. B., Tyshhenko, Je. V., & Prytul’s’ka, N. V. (2002). Naukovi pidhody ta praktychni aspekty optymizacii’ asortymentu produktiv special’nogo pryznachennja [Scientific approaches and practical aspects of optimizing the range of special purpose products]. Kyi’v: Kyi’vs’kyj nacional’nyj torgovel’no-ekonomichnyj universytet [in Ukrainian].
Sydorenko, O. V. (2006). Formuvannja asortymentu ta jakosti ryboroslynnyh produktiv [Formation of the range and quality of fish products]. Kyi’v: Kyi’vs’kyj nacional’nyj torgovel’no-ekonomichnyj universytet [in Ukrainian].
Fedorova, D. V., & Kuz’menko, Ju. V. (2015). Tehnologichni aspekty kompleksnogo vykorystannja bychka azovs’kogo zamorozhenogo u vyrobnyctvi ryboroslynnyh napivfabrykativ [Technological aspects of complex use of Azov frozen goby in the production of fish and plant semi-finished products]. Naukovi praci NUHT – Scientific works of NUFT. (Vol. 22), 6 (22), 23-29 [in Ukrainian].
Sydorenko, O. V., Donchevs’ka, R. S., & Romanenko, O. V. (2013). Shljahy pidvyshhennja konkurentospromozhnosti rybnoi’ produkcii’ [Ways to increase the competitiveness of fish products]. Harchova nauka i tehnologija – Food science and technology, 4 (25), 116-119 [in Ukrainian].
Krevetky morozheni. Tehnichni umovy [Frozen shrimp. Specifications]. (2005). DSTU 4440:2005. Kyi’v: Derzhspozhyvstandart Ukrai’ny [in Ukrainian].
Ocinka rivnja jakosti [Quality assessment]. Retrieved from https://buklib.net/books/36016 [in Ukrainian].
Sydorenko, O. V., Romanenko, O. V., & Petrova, O. O. (2019). Strukturno-mehanichni parametry jakosti krevetky Palaemon adspersus [Structural and mechanical quality parameters of Palaemon adspersus shrimp]. Visnyk L’vivs’kogo torgovel’no-ekonomichnogo universytetu – Bulletin of Lviv University of Trade and Economics, 22, 38-44 [in Ukrainian].
Sydorenko, O. V., & Petrova, O. O. (2019). Harchova cinnist’ ta bezpechnist’ krevetok Palaemon adspersus [Nutritional value and safety of Palaemon adspersus shrimp]. Aktual’ni problemy teorii’ i praktyky ekspertyzy tovariv – Actual problems of the theory and practice of examination of goods: Proceeding of the VI International Scientific and Practical Internet-Conference. (pp. 240-243). Poltava: PUET [in Ukrainian].
