Characteristic of baltic cod mince Gadus Morhua Callarias washed with electrochemical activated water with different concentration of active chlorine ions

• Published in: Proceedings of the Voronezh State University of Engineering Technologies
• Main Authors: M. P. Andreev, V. A. Galdukevich
• Format: Article in Journal/Newspaper
• Language: Russian
• Published: Voronezh state university of engineering technologies 2020
• Subjects: activated water; ion concentration; active chlorine; minced cod; protein coefficient; water-soluble proteins; salt-soluble proteins; rheological characteristics; Food processing and manufacture; TP368-456; Gadus morhua
• Online Access: https://doi.org/10.20914/2310-1202-2020-1-117-123; https://doaj.org/article/055ccefb5d8d4e1bb14cf6917afde4cc

The relevance of the above technological process makes it possible to reduce intensity of fish smell and taste, to improve color, to form a more dense structure and to increase shelf life of minced cod. For the first time minced cod was washed by Electrolyzed – water (EW-water) containing various concentrations of active chlorine, as well as free radicals. The influence of different concentration of active chlorine ions on physical and chemical characteristics of washed minced cod was determined. The optimum concentration of active chlorine ions was determined. The amount of removed water-soluble proteins depends on the type of water and the concentration of active chlorine in it. Pure and electrolyzed - water was characterized before and after washing minced cod. The rheological characteristics of minced cod washed by EW - water with different concentrations of active chlorine ions do not change significantly at a concentration in the range from 25 to 150 mg/l. With a concentration of active chlorine ions more than 200 mg / l, the ultimate shear stress increases significantly, the texture of minced cod becomes too dense, which negatively affects the sensory characteristics. Dependence of ratio of protein coefficient and suitability level of minced cod for preparation of high-quality food product was determined. It was found that washing of the minced cod removes water-soluble proteins, which leads to a change in their ratio with salt-soluble proteins, as a result of which the protein coefficient increases by 1.5-2.4 times. The advantage of washing minced cod by electrolyzed – water, which differs in better rheological characteristics compared to minced cod washed with pure water, was justified.