Formation of consumption properties of fish semi-finished products with the addition of shrimp
DOI:
https://doi.org/10.31617/tr.knute.2019(32)08Keywords:
shrimp Palaemon adspersus, fish semi-finished products, quality forming, technologyAbstract
Background. The Azov and Black Seas remain industrially significant sources of natural biological input for Ukraine. Studies of the morphometric characteristics and safety indices of the shrimps of the Azov-Black Sea area have shown the potential of this raw material for complex processing and food use.
The aim of the work is to develop the recipe and justify the technology of fish semi-finished products (dumplings) with the addition of shrimp Palaemon adspersus.
Materials and methods. Object of the study – semi-finished products (dumplings) from shrimp Palaemon adspersus coastal catch (September – October 2019, Lazurne village, Kherson region) and minced fish ice cream from the Azov-Black Sea goby (LLC "BARK", Berdiansk, Zaporizhzhya region) by the standard of organization of Ukraine (SOU) 15.2-37-37472282-787: 2011.
Sampling and preparation of samples for research were carried out according to GOST 7636-85, organoleptic parameters of shrimps and minced of them according to GOST 7631–85 and DSTU 4440: 2005, the energy value of raw materials and semi-finished products was calculated by their chemical composition.
Results. Stuffing formulations of Azov-Black Sea goby and Palaemon adspersus shrimp meat in 2:1 and 10:3 proportions were developed. In addition, in other variants of the experiment it was used the powder of meat or whole cooked and frozen shrimp. The dough is made from drinking water, wheat flour and salt.
Samples with the addition of Palaemon adspersus shrimp meat have the best organoleptic characteristics: the gentle consistency of the minced meat, the taste and smell of the shrimp, easily expressed.
For samples with the addition of meat powder and whole shrimp, it should be noted the dryness of the minced meat, the strong taste and the aroma of the semi-finished product. These studies are the basis for adjusting the proportions of meat powder and whole shrimp Palaemon adspersus in the formulations of ravioli and other semi-finished products.
The results of calculating the energy value of the studied dumplings samples revealed the absolute identity of the dumplings calorie at 216.5 kcal/100 g.
Conclusion. Formulations of fish semi-finished products (dumplings) with the addition of minced or powdered meat or whole cooked and frozen shrimp were developed.
The organoleptic evaluation of the studied samples revealed the best properties of dumplings with stuffing from cooked and frozen shrimp against those with powder.
The energy value of ready-made dumplings with the addition of Palaemon adspersusshrimp in all the investigated variants was slightly higher than 216 kcal/100 g.
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