Optimization of the mineral composition of combined formed fish products

• Published in: IOP Conference Series: Earth and Environmental Science
• Main Authors: Smolentceva, A A, Eliseeva, S A, Irinina, O I, Nesmelova, S V
• Format: Article in Journal/Newspaper
• Language: unknown
• Published: IOP Publishing 2021
• Subjects: Pink salmon
• Online Access: http://dx.doi.org/10.1088/1755-1315/640/3/032025; https://iopscience.iop.org/article/10.1088/1755-1315/640/3/032025; https://iopscience.iop.org/article/10.1088/1755-1315/640/3/032025/pdf

Abstract The purpose of the study is to develop formulations of combined molded products from fish raw materials enriched with calcium, magnesium and phosphorus, using the method of formalizing the criterion for optimizing the mineral composition. The authors propose using an optimization criterion that includes information on the content of minerals in the ingredients of a food product and the ratio of these minerals in the diet of a certain group of consumers. We viewed an algorithm for solving the optimization problem on the example of combined molded products from fish raw materials. We determined the content of calcium, magnesium and phosphorus in the muscle tissue of fish raw materials (pink salmon, pollock, pike) and in a mineral supplement (MS) obtained from fish bones. As enrichment agents of the mineral composition of fish products, we used MS, skimmed milk powder (SMP), vegetables and cereals. The calculation of the optimization criterion and its graphical interpretation for two-and three-component mixtures showed the possibility of obtaining products with a balanced mineral composition, if one of the components is SMP or MS in the amount of 23% and 25%, respectively. We developed unified formulations of molded products, including minced fish, MS and a vegetable-fat composition (or SMP and oat). Products are characterized by a balanced mineral composition (Ca: P: Mg = 1: 1.1: 0.3-0.4); the calcium content in 100 g of the product is 17-21% of the daily requirement.