OBTAINING THE POLAR COD PROTEIN ISOLATE AND ITS USING FOR MAYONNAISE AND MEATAND FISH FRANKFURTERS MANUFACTURING

• Main Authors: V. I. Volchenko, V. A. Grokhovskii, Y. T. Glazunov, A. I. Klimenko
• Format: Article in Journal/Newspaper
• Language: Russian
• Published: Voronezh state university of engineering technologies 2015
• Subjects: polar cod; alkaline-acid hydrolysis; fish protein isolate; cholesterol-free mayonnaise; microwave-blanched cod liver; meatand fish frankfurters; color formation; Food processing and manufacture; TP368-456
• Online Access: https://doi.org/10.20914/2310-1202-2015-2-139-157; https://doaj.org/article/31639fdafcf24687b5a7d9a762934341

The technology of fish protein isolate from the low-cost raw material – the polar cod meat – was developed. The rationality of using partial alkaline-acid hydrolysis of minced fish for making fish protein isolate from the polar cod meat increasing the full-grade highly functional protein yield was proved. The most significant technological parameters influencing the physical and chemical characteristics of isolate were obtained; they are the parameters of washing and hydrolysis processes. The experiments of determination of the dependency of shelf life of the frozen raw material on physical and chemical characteristics of the raw material were carried out. The optimal quantity of washing cycles depending on the storage time was determined, it is 4 for the polar cod stored less than 4 month, and 6 for the polar cod stored more than 4 months. The dependency of temperature and pH of suspension changes during hydrolysis on the most significant quality characteristics (protein content, isolate yield by minced fish, isolate soluability)was obtained. The optimal values of these factors are: the temperature of 98 ˚С, pH of 11.75. The technology of manufacturing cholesterol-free mayonnaise choosing the fish protein isolate as an emulsifier was developed. The high emulsifying ability of fish protein isolate in fine emulsion “oil in water” was proved: increasing the content of isolate by 0.6 % the emulsifying ability increases by 1.85 %. The organ, oleptic microbiological, physical and chemical analyses of the mayonnaise were carried out, the recommended shelf life (30 days at the temperature from 3 to 5 ˚С) was found. The fish protein isolate was also used for meat and fish frankfurters. The receipt of these frankfurters includes pork, FPI, microwave-blanched cod liver, salt, species, sugar, tomato paste, potato sctarch and yolk, liquid smoke.